Sustainable Sunday: Smashed Potatoes

This week our Sustainable Sunday recipe comes from Rosanne, a friend and fellow teacher who has a passion for cooking and eating fresh and locally grown food. She so kindly took the time to snap some photos of this tasty meal and email me the recipe. I'm hoping that since many of you, all over the world, have locally-grown potatoes available, you'll give this recipe a go and let us know how it turns out. I know I'll be whipping it up asap. 


If you are interested in submitting a recipe for Sustainable Sunday, please email me: gwenedwards82[at]gmail.com or leave a note in the comments below. 


Rosanne's Smashed Potatoes
serves as many as you need


1 or 2 small(under 2 inch) red potatoes per person (Rosanne used yellow because that's what she found at the farmer's market)
Mac nut oil 
salt & pepper


Steam or boil the potatoes whole until done and drain them. Put them on your cutting board and use the palm of your hand to smash them. They will stay together better the smaller they are. Just try and keep them as together as you can when putting in the pan and turning them.

Put macnut oil in a pan and fry them for several minutes on each side. You want the outside to be crispy and the inside nice and creamy. I just seasoned with salt and pepper but you could use fresh thyme and parsley, too.


The rest of the meal consisted of zucchini, carrots, onions, garlic ,kale, and green cauliflower. I slightly steamed these. All items purchased at the Keauhou Farmers' Market. The tofu was pan fried in macnut oil and is the Natural Pacific brand made in Keaau, HI.