Description
A delicious twist on the classic Caesar salad featuring crispy roasted russet potatoes instead of croutons. This recipe combines golden, seasoned potatoes with fresh romaine lettuce, creamy Caesar dressing, and Parmesan cheese for a satisfying and flavorful salad perfect for a light meal or side dish.
Ingredients
Scale
Potatoes
- 4 medium russet potatoes, peeled and cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
Salad
- 4 cups romaine lettuce, chopped
- 1/4 cup Parmesan cheese, grated
- 1/2 cup Caesar dressing (store-bought or homemade)
- Freshly ground black pepper, to taste
Instructions
- Prepare the Crispy Potatoes: Preheat the oven to 400°F (200°C). In a large bowl, toss the cubed potatoes with olive oil, garlic powder, paprika, salt, and pepper, ensuring they are evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the outside.
- Prepare the Salad: While the potatoes are roasting, wash and chop the romaine lettuce. In a large salad bowl, toss the chopped lettuce with Caesar dressing until evenly coated.
- Assemble the Salad: Once the potatoes are done, remove from the oven and let them cool slightly. Add the crispy potatoes to the bowl with the dressed lettuce and toss gently. Top with grated Parmesan cheese and freshly ground black pepper.
- Serve: Serve the crispy potato Caesar salad immediately while the potatoes are still warm for the best texture and flavor.
Notes
- Use russet potatoes for the best crispy texture.
- Adjust seasoning on potatoes to your taste preference.
- For a lighter option, use a low-fat or homemade Caesar dressing.
- The salad is best served immediately to maintain the crispiness of the potatoes.
- Leftovers can be refrigerated but potatoes may lose their crispness.
