There are two menu options that rarely ever let me down: crispy potatoes and Caesar salad. This genius Caesar Salad Roast Potatoes recipe from Serious Eats combines these two tried-and-true dishes into the ultimate comfort food. Not to be dramatic, but your life may never be the same again after these potatoes.
Why This Caesar Salad Roast Potatoes Recipe Is So Genius
Serious Eats uses kitchen guru and chef J. Kenzi Lopez-Alt’s fabulous Crispy Roast Potatoes recipe as the base, which I can say from experience has never failed me. The potatoes are boiled and then roughly shaken up in a bowl, creating a craggy exterior that transforms into crispy perfection in a high-heat oven.
The Caesar oil infuses the potatoes with flavor and also helps them get extra crispy as they’re roasting. The end result is golden-brown crispy potatoes with Caesar goodness soaked up in every crispy crevice.
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How to Make These Caesar Roasted Potatoes
Whip up your infused oil. While the potatoes boil, gently heat up olive oil, anchovy fillets, garlic and lemon zest in a pan. Cook until the garlic browns and the anchovies have broken down. Strain the oil, and reserve the garlic and anchovy mixture for later.
Roast ‘em real good. Roast the potatoes until deeply golden-brown all over. Halfway through, use a spatula to release any potatoes stuck to the baking pan and give it a good shake. Turn them over and shake a few times while they’re roasting.
Related: The Genius Way to Make Scalloped Potatoes 10x Better
Tips for Making The Perfect Potatoes Every Single Time
2. Serve them hot, hot, hot! These potatoes should be the last thing you finish preparing on your dinner menu. You want to be able to sit down to eat immediately after tossing them in the Caesar mixture, otherwise, they may go a bit soggy on you.
4. Pick your preferred potato. You can use russet potatoes for the crispiest exterior possible, while Yukon Gold potatoes will be slightly less crispy, but much creamier inside.
Related: A Smarter Way To Make Au Gratin Potatoes
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