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. Tangy sour cream and sweet stewed apples pair perfectly with the crispy outsides and steamy hot potato-y goodness inside.
Gluten Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 45 minutes
Yield: 4-6 servings
This recipe is adapted from The Colorful Family Table by Ilene Godofsky Moreno.
What You'll Need
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 ½ pounds; see below)
1 cup water
¼ cup raisins
Juice of 1 lemon
1 tsp ground cinnamon
¼ tsp salt
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How to Make It
1 Preheat the oven to 400 degrees F. Grease a baking sheet or line it 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 Core and dice the apples, then place them in a large pot on the stove.
2 Add water, raisins, lemon juice, cinnamon, and salt to the pot and combine.
3 Bring the mixture to a simmer over medium heat.
4 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
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.
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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