Description
This Crispy Potato Caesar Salad combines golden roasted potatoes with classic Caesar flavors for a unique twist on a traditional salad. The potatoes are seasoned and oven-roasted until crispy, then tossed with crunchy romaine lettuce, creamy Caesar dressing, and grated Parmesan, making it a satisfying side or light meal.
Ingredients
Scale
Potato Ingredients
- 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 Ingredients
- 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 until evenly coated. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are 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 them 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
- For extra crispiness, spread the potatoes out well to avoid overcrowding on the baking sheet.
- Use freshly grated Parmesan for the best flavor and texture.
- You can substitute romaine lettuce with kale or other sturdy greens if preferred.
- To make it vegan, use vegan Caesar dressing and omit the Parmesan or use a vegan cheese alternative.
- Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.
