Rosemary Smashed Potatoes

Ingredients

• 1.5 pounds into 1-inch pieces red halved quartered
• 2 tablespoons butter cut in small pieces
• 1 teaspoon rosemary dried crushed
• 1 tablespoon flour 
• 0.5 teaspoon garlic powder 
• 3  green onions sliced thin
• 2 tablespoons olive oil 
• 0.3 teaspoon pepper 
• 0.8 teaspoon salt 
• 0.5 cup cup heavy whipping cream sour
• 1 large size oven bag reynolds®

Equipment

• bowl
• frying pan
• oven

Directions

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