Description
A delicious twist on the classic Caesar salad featuring crispy roasted potato cubes seasoned with garlic and paprika, tossed with fresh romaine lettuce, Caesar dressing, and topped with Parmesan cheese. Perfect as a hearty side dish or a light meal.
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, ensuring even coating. 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 evenly coated.
- Assemble the Salad: Once the potatoes are done, remove them from the oven and let 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, soak the potato cubes in cold water for 30 minutes before roasting and pat dry thoroughly.
- Use freshly grated Parmesan for the best flavor and texture.
- Caesar dressing can be homemade or store-bought according to preference.
- This salad is best served immediately to enjoy the contrast between warm potatoes and crisp lettuce.
- Leftovers can be refrigerated but potatoes may lose crispness.
