Name: Smashed Rosemary Potatoes With Sour Cream & Stewed Apples
Prep time: 10 min
Cook time: 45 min
Ingredients: 2 lbs small Yukon Gold potatoes (~12 potatoes); 1 Tbsp chopped fresh rosemary (or 1 tsp dried); Salt and black pepper, to taste; Cashew sour cream (see below); Easy Stewed Apples (see below) or store-bought applesauce; 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; 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

Recipes » Appetizers » Smashed Rosemary Potatoes With Sour Cream & Stewed Apples

By Ilene Godofsky Moreno

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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

Gluten Free Soy Free

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

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

Whole Food, Plant-Based Living: Getting Started

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

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.