Roasted Potato Salad | Blue Flame Kitchen

Ingredients

• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 6 cups baby red potatoes, halved lengthwise
• 1 medium red onion, cut into 8 wedges
• 1 tbsp red wine vinegar
• 1/2 tsp packed brown sugar
• 1/4 cup chopped fresh parsley