Place potatoes in a pot of cold water. Bring to boil then simmer for 10 minutes. Drain and cut in half lengthways.
Leaving the skin and root on, cut each onion into wedges through the root to keep wedges together.
Heat oven to 180°C. Drizzle olive oil into a baking dish and add butter, brown sugar, bacon, onion wedges and potatoes then toss gently. Roast for 30 minutes or until potatoes are crisp and onions are tender. Season with salt and pepper to taste.
Add snow peas, parsley and toss with Praise Creamy Potato Salad Dressing before serving.