Rosemary Smashed Potatoes Recipe -
Rosemary Smashed Potatoes Recipe
  • READY IN 48 mins

Rosemary Smashed Potatoes

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    33 mins

    48 mins


  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.
Kitchen-Friendly View


  • Serve as Roasted Potatoes: Place cooked potatoes in bowl, but do not mash. Stir in sour cream, butter and green onions and serve.
  • Use fresh ground pepper as a nice finishing touch.
  • Substitute 1 tablespoon chopped chives for green onion, if desired.

Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2012

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.

Most Helpful Critical Review
May 27, 2013

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.


15 Ratings

Apr 01, 2013

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.

Nov 26, 2012

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.

Jun 20, 2013

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!

Feb 17, 2013

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.

Jan 19, 2014

Really good!

Oct 14, 2013

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.


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  • Calories
  • 308 kcal
  • 15%
  • Carbohydrates
  • 31.1 g
  • 10%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 505 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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