Description
Crispy potato caesar salad brings classic flavors to a delightful new level, reimagining traditional caesar with golden, crunchy potato bites. Creamy dressing, tangy parmesan, and herb-seasoned potatoes create a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Crispy Potatoes:
- 1.5 lbs (680 grams) baby Yukon gold potatoes
- 1 tablespoon kosher salt
- 1/2 teaspoon baking soda
- 3 tablespoons olive oil
- Freshly ground black pepper
Lighter Caesar Dressing:
- 1/4 cup Greek-style yogurt
- 1 tablespoon fresh lemon juice
- 2 oil-packed anchovy filets
- 1 garlic clove
- 1 teaspoon Dijon mustard
Salad Greens and Toppings:
- 1 large heart romaine lettuce
- 2 cups arugula
- 1/4 cup grated parmesan cheese
- Flaky sea salt
Instructions
- Prepare potatoes by bringing a large pot of water to boil with baking soda and salt, creating a perfect environment for crispy exteriors.
- Submerge potatoes and cook for 12-15 minutes until tender, ensuring a soft interior that will crisp beautifully when roasted.
- Drain potatoes thoroughly and toss with olive oil, seasoning generously with salt and black pepper to enhance flavor profiles.
- Arrange potatoes on a baking sheet, spreading them evenly at 425°F (convection setting preferred) to guarantee maximum crispiness.
- Roast potatoes for 20-25 minutes, rotating midway to achieve uniform golden-brown edges and crunchy texture.
- Craft caesar dressing by whisking Greek yogurt, tangy lemon juice, umami-rich anchovies, minced garlic, and sharp Dijon mustard until silky smooth.
- Combine crisp romaine and peppery arugula with the prepared dressing, ensuring each leaf is elegantly coated.
- Incorporate freshly grated parmesan, stirring to distribute the cheese throughout the salad.
- Garnish with the roasted potatoes, creating a stunning textural contrast and adding a final sprinkle of flaky sea salt for a gourmet touch.
- Serve immediately to maintain the potatoes’ irresistible crunch and the salad’s vibrant freshness.
Notes
- Crisp potato technique works best with waxy potatoes like Yukon Gold or red potatoes for maximum golden exterior.
- Adding baking soda to boiling water helps break down potato surfaces, creating extra crackly edges during roasting.
- cook potatoes at 400F for 15-18 minutes, shaking basket halfway through for even browning.
- replace anchovies with capers or miso paste for umami depth without fish flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 225 kcal
- Sugar: 1 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 8 mg