Rosemary Smashed Potatoes

Take a new approach to creamy delicious roasted potatoes with rosemary, garlic, and the added convenience of an oven bag. Recipe courtesy of Reynolds.

  • Prep Time 15 min
  • Total Time 33 min
  • Servings 4

1
Reynolds® Oven Bag, Large Size
1
tablespoon flour
1
to 1 1/2 teaspoons dried rosemary, crushed
3/4
to 1 teaspoon salt
1/4
to 1/2 teaspoon pepper
1/2
teaspoon garlic powder
1 1/2
lb. baby red potatoes, quartered or halved into 1-inch pieces
2
tablespoons olive oil
1/2
cup sour cream
2
tablespoons butter, cut in small pieces
3
green onions, sliced thin

  • 1 Preheat oven to 400ºF. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, rosemary, salt, pepper and garlic powder. Squeeze bag to blend seasonings.
  • 2 Add potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
  • 3 Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  • 4 Bake 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
  • 5 Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.

Expert Tips

Reynolds® Oven Bag Tips: • Serve as Roasted Potatoes: Place cooked potatoes in bowl, but do not mash. Stir in sour cream, butter and green onions and serve.

• Use fresh ground pepper as a nice finishing touch.

• Substitute 1 tablespoon chopped chives for green onion, if desired.