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Rosemary Smashed Potatoes

  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Course: Side Dish

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Reynolds Kitchens tip

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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


Step 1

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.

Step 2

ADD potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.

Step 3

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

Step 4

BAKE 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.

Step 5

SPOON potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.

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