Description
A delightful twist on the classic Caesar salad featuring crispy roasted russet potatoes mixed with fresh romaine lettuce, Parmesan cheese, and creamy Caesar dressing. This recipe provides a comforting and satisfying salad with a perfect balance of crispy, creamy, and savory flavors, ideal for a hearty lunch or dinner.
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. Ensure the potatoes are evenly coated. Spread them 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 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 on the baking sheet to avoid overcrowding.
- You can substitute russet potatoes with Yukon Gold for a creamier texture.
- Use freshly grated Parmesan cheese for better flavor.
- Caesar dressing can be homemade for a fresher, customizable taste.
- Serve immediately to enjoy the contrast between warm potatoes and crisp lettuce.
