123 olive potatoe recipes

Focaccia Pugliese made with durum flour and mashed potatoes for a soft, chewy crumb. Topped with fresh tomatoes, capers, oregano, and olive oil.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Hortosoupa, a classic Greek pureed vegetable soup with potatoes, carrots, celery, and tomatoes. Simple, velvety, and naturally vegan. Served with croutons and olive oil.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Skordalia, a classic Greek garlic sauce made with mashed potatoes, olive oil, lemon juice, and bread. Pungent, creamy, and served with seafood or vegetables.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Roasted potatoes primavera with zucchini, red bell peppers, mushrooms, and onions tossed in olive oil and baked until golden and tender. A simple one-pan vegetable side dish.

Provencal potatoes with tomatoes, shingled in olive oil with tomato paste and baked until crisp at the edges. Finished with Parmesan under the broiler for a quick rustic French side.

Hortosoupa is a Greek pureed vegetable soup made with potatoes, onions, carrots, celery, and ripe tomatoes, finished with a drizzle of olive oil at the table. Naturally vegan, deeply comforting.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Get some home-grown, store-bought or local farm-produced spring vegetables to make a hearty, tasty, chunky and crunchy spring stew, the fresh ingredients make the stew taste so refreshing.