Description
A delicious twist on the classic Caesar salad featuring crispy roasted potatoes instead of traditional croutons. This salad combines tender, golden-brown potato cubes with fresh romaine lettuce, creamy Caesar dressing, and a sprinkle of Parmesan cheese for a satisfying and flavorful dish perfect for any meal.
Ingredients
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 they 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 to combine. Top the salad with grated Parmesan cheese and freshly ground black pepper.
- Serve: Serve the crispy potato Caesar salad immediately while the potatoes are still warm to enjoy the best texture and flavor.
Notes
- For extra crispiness, make sure the potato cubes are spread out in a single layer without overcrowding on the baking sheet.
- You can add grilled chicken or bacon for a protein boost.
- Use freshly grated Parmesan for the best flavor.
- Store leftovers separately for best texture, keeping potatoes and dressed lettuce apart.
- Adjust seasoning according to taste preference.
