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Rosemary Smashed Potatoes
Rosemary Smashed Potatoes
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Prep Time:
15 minutes
Total Time:
33 minutes
Revamp roasted potatoes with creamy texture, fragrant rosemary, and garlic using an oven bag for easy prep.
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
Instructions:
  • Preheat the oven to 400°F. Place the Reynolds® Oven Bag in a 13x9x2-inch pan, then add flour, rosemary, salt, pepper, and garlic powder. Gently squeeze the bag to mix the seasonings together.
  • Place the potatoes and olive oil in the bag and shake well to ensure even coating. Spread the seasoned potatoes out in a single layer.
  • Seal the bag using a nylon tie, then make six 1/2-inch slits in the top. Tuck the ends of the bag into the pan.
  • Bake for 25 to 30 minutes until the potatoes are tender when pierced with a fork, then carefully cut open the bag.
  • Transfer the potatoes to a bowl and gently mash them with a fork. Stir in the sour cream, butter, and green onions until combined.

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