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2 1/2 pounds small red potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
8 cooked bacon slices, crumbled
4 green onions, chopped
3/4 cup bottled Ranch dressing
1. Preheat oven to 425°. Toss together first 4 ingredients; arrange in a 15- x 10-inch jelly-roll pan. Bake 45 minutes, stirring occasionally.
2. Toss together bacon, next 2 ingredients, and potatoes. Serve warm or cold.