Oven Roasted Baby Confetti Potato Salad Recipe Garlecchina

• 3, 28-oz. Pkgs Baby Confetti Potatoes (purple, red, yellow)
• 2 Large Scallions, sliced
• 1 Can Large Black Olives, halved
• 5-7 Cloves Crushed Fresh Garlic
• Small Bunch Italian Parsley, Chopped
• 1/2 Red Bell Pepper, cut in small cubes
• 1/2 Orange Bell Pepper, cut in small cubes
• 1/2 Yellow Bell Pepper, cut in small cubes
• Ground Sea Salt & Black Pepper to Taste
• Pam Cooking Spray
• Olive Oil

1. Pre-heat oven to 400.
2. Wash potatoes, cut if too large.
3. Spray baking pan with Pam.
4. Throw in potatoes.
5. Drizzle with olive oil.
6. Sprinkle with little bit of salt.
7. Turn to coat potatoes all over.
8. Roast about 45 min to 1 hr until golden brown.
9. Turn often.
10. Let cool slightly when done.
11. After potatoes cool slightly, pour in large bowl and mix in remaining ingredients.
12. Add more olive oil.
13. Season to taste.
14. Serve at room temperature.

potatoes, scallions, black olives, fresh garlic, italian parsley, red bell pepper, orange bell pepper, yellow bell pepper, ground sea salt, spray, olive oil

Taken from www.chowhound.com/recipes/oven-roasted-baby-confetti-potato-salad-11811 (may not work)