Smashed Potatoes with Lemon-Rosemary Dip

Rosemary Smashed Potatoes with Lemon-Rosemary Dip
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  • 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


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



321 cal


28 g


10 g


5 g
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