Smashed Potatoes with Lemon-Rosemary Dip


  • 1 bag small potatoes fingerling or any kind of small potatoes
  • 2-3 tbsp ghee or olive oil ghee will give it a butterier flavor
  • 2-3 sprigs fresh rosemary
  • Salt and pepper
For the dip:
  • ¼ cup full-fat Greek yogurt or if dairy-free Forager brand Plan Cashew Yogurt or So Delicious Unsweetened plain coconut milk yogurt.
  • 1 tbsp finely chopped rosemary
  • 1-2 tsp lemon juice
  • 1 tsp lemon zest
  • Salt and pepper


  • Preheat oven to 400F. You may want to wait to do this until after potatoes are cooked
  • Cook potatoes in boiling water for about 20-25 minutes or until you can easily stick a fork in one of them.
  • Drain potatoes and place on baking sheet.
  • Using the bottom of a glass, gently press down on each potato. Don’t press too hard or they’ll be too flat.
  • Drizzle or brush ghee over potatoes. Add rosemary, salt and pepper.
  • Cook in oven for about 30 minutes or until potatoes are golden brown.
  • In the meantime, combine yogurt, rosemary, lemon juice, lemon zest, salt and pepper to a small bowl. Mix to combine. Serve for dipping!