Rosemary Smashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Course: Side Dish
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- 1 tablespoon flour
- 1 to 1 1/2 teaspoons dried rosemary, crushed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 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
PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, rosemary, salt, pepper and garlic powder. Squeeze bag to blend seasonings.
ADD potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
CLOSE bag with nylon tie; cut six -inch slits in top. Tuck ends of bag in pan.
BAKE 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
SPOON potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.
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