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Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

  • Servings: 4
  • Course: Side Dish

Reynolds Kitchens® Tips

Reynolds Kitchens tip

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Ingredients

  • 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

Directions

Step 1

PREHEAT oven to 350°F.

Step 2

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan with opening towards wide side of pan.

Step 3

ADD potatoes to oven bag. Drizzle with olive oil, garlic and spices. Turn bag to coat ingredients; arrange evenly in bag.

Step 4

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.

Step 5

BAKE to minutes or until potatoes are done.

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