Smashed Rosemary Potatoes With Sour Cream & Stewed Apples
Regardless of whether you celebrate Hanukkah, potato pancakes are a December staple. These smashed potatoes are a fun, simplified twist on the potato pancake, complete with its classic toppings.
Prep: 10 mins
Cook: 45 mins
Yield: 4-6 servings
Tangy sour cream and sweet stewed apples pair perfectly with the crispy outsides and steamy hot potato-y goodness inside.
This recipe is adapted from The Colorful Family Table by Ilene Godofsky Moreno.
Ingredients
Ingredients
Potatoes
- 2 lbs small Yukon Gold potatoes (~12 potatoes)
- 1 Tbsp chopped fresh rosemary (or 1 tsp dried)
- Salt and black pepper, to taste
Serve With
- Cashew sour cream (see below)
- Easy Stewed Apples (see below) or store-bought applesauce
Cashew Sour Cream
- 1 cup raw cashews, soaked in water for at least 4 hours
- Juice of ½ –1 lemon, to taste
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
- 1–3 Tbsp non dairy milk
- Salt and black pepper, to taste
Easy Stewed Apples
- 8 medium apples (about 2 1/2 pounds), diced
- 1 cup water
- ¼ cup raisins
- Juice of 1 lemon
- 1 tsp ground cinnamon
- ¼ tsp salt
Instructions
Instructions
- 1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- 2. Bring a large pot of salted water to a boil over high heat. Add the potatoes and boil them for 20–25 minutes (depending on the size of the potatoes), until tender when pierced with a fork.
- 3. Drain the potatoes, then spread them out on the baking sheet. Use a fork to carefully smash each potato, making sure not to completely break it apart.
- 4. Sprinkle rosemary, salt, and pepper on top.
- 5. Bake for 20–25 minutes, or until the potatoes are crispy. Serve warm, with sour cream and Easy Stewed Apples or applesauce.
Cashew Sour Cream
- 1. Drain and rinse the cashews. Transfer the cashews to a blender and add the lemon juice apple cider vinegar, and maple syrup.
- 2. Starting with 1 Tbsp at a time, add the nondairy milk as needed to blend, and blend until completely smooth.
- 3. Add the salt and pepper and stir. Transfer to an airtight container and store in the refrigerator for up to 5 days.
Easy Stewed Apples
- 1. In a large pot, add water, raisins, lemon juice, cinnamon, and salt.
- 2. Bring the mixture to a simmer over medium heat.
- 3. Let the apples simmer for 45 minutes, stirring every 5–10 minutes, then turn the heat off and let the pot sit for 5 minutes. Enjoy warm, or let cool and transfer to an airtight container and store in the refrigerator for up to 5 days.
Cooking Tips
Cooking Tips
- 1. You can make the recipe more applesauce-like by finely dicing the apples or make it chunkier by cutting them into 1-inch pieces. I like to do a mix of large and small dice for a fun texture, or to keep the apples extra chunky for a toddler-friendly finger food.
- 2. Granny Smith apples are slightly tart and will hold their shape when cooked; for a sweeter, “saucier” version of this dish, choose a sweet variety such as Gala or Fuji.
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