Take a new approach to creamy delicious roasted potatoes with rosemary, garlic, and the added convenience of an oven bag. Recipe courtesy of Reynolds.
Rosemary Smashed Potatoes
- Prep Time 15 min
- Total 33 min
- Servings 4
- Ingredients 11
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
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Step1Preheat 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.
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Step2Add potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
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Step3Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
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Step4Bake 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
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Step5Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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