Crushed coriander and olive potatoes from Nistisima: The Secret to Delicious Vegan Cooking from the Mediterranean and Beyond (page 138) by Georgina Hayden

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Notes about this recipe

  • anniecc on July 19, 2025

    Amazing. I really liked the combination of coriander seeds and olives. I didn’t use the fresh coriander and the dish was still great.

  • Apollonia on May 22, 2022

    We loved these. They definitely need salt beyond the olives, but otherwise enjoyed as written.

  • Boffcat on April 06, 2022

    Simple but good. I used tarragon in place of the fresh coriander, which worked well. I would be a bit more generous with the salt next time - I held back a bit too much, thinking the olives would add plenty of saltiness, but it could have done with an extra smattering of salt flakes to finish.

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