Rosemary Roasted Potatoes

Rosemary Roasted Potatoes


INGREDIENTS

   DIRECTIONS

  • 1 Reynolds® Oven Bag, Large Size

  • 1 tablespoon flour

  • 2 pounds baby red potatoes, quartered

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 teaspoon dried rosemary, crushed

  • 1/2 teaspoon seasoned salt

  • 1/4 teaspoon pepper
   PREHEAT oven to 350°F.

SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan with opening towards wide side of pan.

ADD potatoes to oven bag. Drizzle with olive oil, garlic and spices. Turn bag to coat ingredients; arrange evenly in bag.

CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top.Tuck ends of bag in pan.

BAKE 30 to 35 minutes or until potatoes are done.

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Nutritional Information: (Per Serving)


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