Recipes » Appetizers » Smashed Rosemary Potatoes With Sour Cream & Stewed Apples
T. Colin Campbell Center for Nutrition Studies

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.



  • 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


  • 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.

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