Rosemary Smashed Potatoes

Rosemary Smashed Potatoes

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    33 m
  • Ready In

    48 m
Recipe by  Reynolds®

“Red potatoes are roasted with rosemary and olive oil, then mashed lightly and seasoned with sour cream, butter, and green onions.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Preheat oven to 400 degrees F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, rosemary, salt, pepper and garlic powder. Squeeze bag to blend seasonings.
  2. Add potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
  3. Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
  4. Bake 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
  5. Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.

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Reviews (14)

Rate This Recipe
hapax
4

hapax

Easy and delicious! Really nice spicing. For the record, you don't need an oven bag -- I made mine in a casserole dish with a tight lid and it turned out great.

kadactyl
2

kadactyl

This was great! I followed the recipe except I don't have oven bags so I used a cookie sheet and foil. I really liked the seasoned potatoes before I smashed them, too.

NPEAKE
2

NPEAKE

This was great recipe. I did add about 2 tablespoons of half and half, though this was personal preference. These were a hit at dinner. I'll definately be making these again. I bet this would make a great cold salad with a few ingredient additions.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 308 cal
  • 15%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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