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Prep 15min
Total33min
Servings4
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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
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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.
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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.
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Nutrition Facts are not available for this recipe
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Reynolds® is a trademark of Reynolds Consumer Products Inc.