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Roasted New Potato Salad

Yield Makes 4 to 6 servings
If you like your potatoes crispier, bake about 10 minutes longer, stirring once.


  • 2 tablespoons olive oil
  • 2 pounds small red potatoes, diced
  • 1/2 medium-size sweet onion, chopped
  • 2 teaspoons minced garlic
  • 1 teaspoon coarse salt
  • 1/2 teaspoon 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

How to Make It

  1. Place oil in a 15- x 10-inch jellyroll pan; add potatoes and the next 4 ingredients, tossing to coat. Arrange potato mixture in a single layer.

    Roasted Potatoes
    Photo: Iain Bagwell; Styling: Jan Gautro
  2. Bake at 425° for 30 to 35 minutes or until potatoes are tender, stirring occasionally. Transfer to a large bowl.

  3. Toss together potatoes, bacon, green onions, and dressing. Add salt and pepper to taste. Serve immediately or cover and chill until ready to serve.