Description

This Crispy Potato Caesar Salad is a unique twist on the classic Caesar salad, featuring oven-roasted, crispy russet potatoes combined with fresh romaine lettuce, creamy Caesar dressing, and a sprinkling of Parmesan cheese. The potatoes are seasoned with garlic powder, paprika, salt, and pepper, then roasted to golden perfection, adding a delightful crunch and heartiness to the refreshing salad. Perfect for a light lunch or as a side dish, this salad balances crispy textures with creamy, tangy 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 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 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 to avoid overcrowding on the baking sheet.
Use homemade Caesar dressing for a fresher flavor or choose your favorite store-bought brand.
To make this salad vegetarian-friendly, ensure the Caesar dressing does not contain anchovies.
Leftover salad is best enjoyed the same day as the potatoes lose their crispiness when chilled.