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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Reynolds® Oven Bag, large size
dried rosemary, crushed
1 1/2 pounds
baby red potatoes, quartered or halved into 1-inch pieces
butter, cut in small pieces
green onions, sliced thin
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.
This was good. Not a fav but it WAS good. Didn't have the bags so I put the dry ingredients in a ziplock bag, then added the olive oil and reds and mixed until coated well. Poured entire mix into a greased 9x13 baking dish, covered tightly with foil, and baked for apprx 40 min. Went nice with our baked fish. Plan to keep as a base to play with in future attempts. Thanks Reynolds.
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.
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.
This reminded me of the stuffing in a twice-baked potato, except more savory due to the addition of rosemary. It got rave reviews from my guests. This was the perfect accompaniment to the grilled tri-tip roast and tossed green salad I served. It seemed a bit on the dry side when I culminated all of the ingredients. With the addition of some half and half it was perfect. I realize this recipe is sponsored. However I agree with another reviewer that you don't need to use the oven bag to achieve the same results. You can wrap the potatoes in foil or place in an ovenproof dish. This was very good. I will definitely be making this again!
Made this last night as a side dish for brisket and everyone love it! I mixed the potatoes and all the ingredients in a plastic bag then put in a roasting pan with foil fitted tightly over it. I did add a little bit more olive oil over the potatoes. I mashed the potatoes after they were cooked and mixed in the onions but instead of adding the butter and sour cream I put them on the table to add if you wanted, but I did'nt think it was necessary. Leaving out the butter and sour cream also made for a lighter version.
This was an easy, delicious side that went perfectly with the beef bourguignon that I made as a main. Took the advice of reviewers, and instead of using the baking bag, I coated the potatoes with the oil and dry ingredients using a ziplock bag, put the potatoes on a baking sheet, covered it tightly in foil, and let it bake until the potatoes were tender. Worked perfectly.
The only other thing I ran into was that the recipe was a little dry for my liking, so I added more sour cream and butter until it was to the consistency I liked. If I recall correctly, I had to add quite a bit more, but I like to have them rather creamy.
Brought this to a bbq and it was a big hit! Because of dietary restrictions I made it dairy and gluten free and it still tasted great. I didn't have an oven bag either. I substituted Bob's Red Mill gf flour for regular flour, earth balance spread for the butter, and Tofutti sour cream substitute for the sour cream. I'm making it again right now and will chill it in the refrigerator to bring to another bbq as a potato salad. Fresh rosemary really made the potatoes pop!
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Smashed Potatoes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 308
** Calories from Fat: 169
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