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

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


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

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.


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.


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.

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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