Rosemary Roasted Potatoes
- Servings: 4
- Course: Side Dish
Reynolds Kitchens tip
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- 1 Reynolds® Oven Bag, Large Size
- 1 tablespoon flour
- 2 pounds baby red potatoes, quartered
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon pepper
PREHEAT oven to 350°F.
SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan with opening towards wide side of pan.
ADD potatoes to oven bag. Drizzle with olive oil, garlic and spices. Turn bag to coat ingredients; arrange evenly in bag.
CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
BAKE to minutes or until potatoes are done.
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