Roasted Potato Salad

2 Tbsp. olive oil
2 pounds small red potatoes, diced
1/2 medium-size sweet onion, chopped
1 tsp. coarse salt
2 tsp. minced garlic
1/2 tsp. freshly ground pepper
8 to 10 cooked crisp bacon slices, crumbled
1 bunch green onions, chopped
3/4 cup prepared Ranch dressing
Salt and pepper to taste

Place oil in a 15-inch by 10-inch jellyroll pan; add potatoes, chopped onion, minced garlic, coarse salt and freshly ground pepper, tossing to coat. Arrange potato mixture in a single layer. Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl. Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.

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