Rosemary Smashed Potatoes

  • Prep 15 min
  • Total 33 min
  • Servings 4

Ingredients

  • 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

Steps

  • 1
    Preheat oven to 400°F. 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.

  • 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 Facts are not available for this recipe
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