Description
A delicious twist on classic Caesar salad featuring crispy roasted potatoes, fresh romaine lettuce, and a creamy Caesar dressing, topped with Parmesan cheese and freshly ground black pepper. Perfect for a satisfying and flavorful meal or side dish.
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 to evenly coat. Spread the potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until 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 all leaves are evenly coated.
- Assemble the Salad: Once the potatoes are done roasting, remove them from the oven and allow to cool slightly. Add the crispy potatoes to the bowl with the dressed lettuce and gently toss together. Top with grated Parmesan cheese and freshly ground black pepper to taste.
- Serve: Serve the crispy potato Caesar salad immediately while the potatoes are still warm to enjoy the best texture and flavor.
Notes
- Use russet potatoes for the best crispiness due to their high starch content.
- Flip the potatoes halfway through roasting to ensure even browning.
- For a richer flavor, make homemade Caesar dressing or use a quality store-bought version.
- Serve immediately to maintain the crispy texture of the potatoes.
- Adjust seasoning as needed based on your taste preferences.
