Smashed Rosemary Potatoes with Sour Cream & Stewed Apples

Smashed Rosemary Potatoes with Sour Cream & Stewed Apples photo

Smashed Rosemary Potatoes with Sour Cream & Stewed Apples recipe by Ilene Godofsky Moreno in The Colorful Family Table

Total time: 55 minutes | Active time: 10 minutes | Makes: 4–6 servings

From Ilene: 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.

Potatoes
2 pounds small Yukon Gold potatoes (about 12 potatoes)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
Salt and black pepper, to taste

Serve With
Vegan sour cream
Easy Stewed Apples or store-bought applesauce

  1. Preheat the oven to 400°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. Brush the potatoes with the olive oil and sprinkle the rosemary, salt, and pepper on top.
  5. Bake for 20–25 minutes, until the potatoes are crispy. Serve warm, with sour cream and Easy Stewed Apples or applesauce.

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