These Caesar Salad Smashed Potatoes Are Begging to Be Added to Your Weekday Dinner Repertoire
Caesar salad and baked potatoes are classics on their own, but it turns out that they create pure magic when combined. Sara Tane, a private chef, caterer, and recipe writer, recently posted a mouthwatering photo of her Caesar salad smashed potatoes on Instagram and we can’t stop thinking about it.
The post is captioned, “Sooooo have you made these Caesar salad smashed potatoes yet???? I think you should.” And we agree. So get out the wilting romaine lettuce from the back of your fridge (no judgment, we’ve all been there) and let’s get cooking.
To make Sara’s Caesar salad smashed potatoes, boil some baby potatoes in a medium saucepan filled with heavily salted water until they can be pricked with a knife with no resistance. Drain the potatoes, then preheat your oven to 450°F and place a rack in the middle position. When the potatoes are cool enough to handle, gently flatten them with the bottom of a measuring cup. Arrange the smashed potatoes on a rimmed baking sheet and coat them with olive oil. Bake until golden-brown and flip them halfway through.
While the potatoes are baking, make the dressing by combining whisked egg yolks, mustard, anchovies, garlic, lemon juice, lemon zest, and extra-virgin olive oil in a medium bowl. Add in some grated Parmesan and salt and pepper to taste. If the dressing is too thick, add some water for a thinner consistency.
Wash and chop a head of romaine lettuce, then toss it with half of the Caesar dressing. Drizzle the rest of the dressing over the potatoes before topping them with the lettuce. Serve with more Parmesan and black pepper sprinkled on top. And voila! A restaurant-worthy entrée that can be whipped up in under an hour using ingredients you probably already have in your pantry.
We’re bookmarking this recipe for a future weeknight dinner, but if you’re looking for more Caesar salad recipes, these ones are definitely worth a try.