Rosemary Smashed Potatoes

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

Minutes

Total Time

33

Minutes

Makes

4

servings

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.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.