Description

This Crispy Potato Caesar Salad is a delightful twist on the classic Caesar salad. Featuring golden, oven-roasted crispy potatoes seasoned with garlic powder and paprika, tossed with fresh romaine lettuce, creamy Caesar dressing, and topped with grated Parmesan cheese. Perfect as a hearty side or a light main dish, it offers a satisfying blend of textures and flavors.

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

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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. Make sure the potatoes are 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.

Notes

For extra crispiness, spread the potatoes out well on the baking sheet to avoid overcrowding.
You can use homemade Caesar dressing to control ingredients and flavor.
For a vegetarian version, ensure the Caesar dressing does not contain anchovies.
Allow the potatoes to cool slightly before mixing to maintain lettuce crispness.
Leftovers can be stored in the refrigerator for up to 2 days but are best enjoyed fresh.