When most people think of Caesar, their minds instinctively go to Caesar salad: crisp greens, creamy and savory dressing, lots of Parmesan, and, of course, croutons. Never forget the croutons. But it would be a crime to limit Caesar, in all of its tangy, umami lusciousness, to just salads. It is so much more versatile than that.
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.
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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.
But the most brilliant part of this recipe is the way the Caesar flavor is incorporated into the potatoes. Instead of the usual Caesar dressing, you make a simple Caesar-infused oil and toss the boiled potatoes in it before roasting. You still get all of the briny, umami flavor that you expect from Caesar dressing, but in oil form.
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
Prepare the potatoes. Preheat your oven to 450°. Cut your potatoes into large chunks and parboil them in boiling water with baking soda. The baking soda helps break down the starches in the potatoes, which results in extra crispiness.
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.
Rough up the potatoes. Once boiled, drain and vigorously toss them around in a large bowl until the surface of the potatoes turns into a starchy slurry. Then add the infused oil to the bowl and toss to coat the potatoes.
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.
Give them the royal Caesar treatment. In a large bowl, mix the garlic and anchovy mixture with Worcestershire sauce, parsley, more lemon zest and some lemon juice. Toss the freshly roasted potatoes in this Caesar mixture and sprinkle with Parmesan. Plate them immediately and sprinkle with more Parmesan.
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Tips for Making The Perfect Potatoes Every Single Time
1. Make some room. Make sure you have the potatoes arranged in a single layer when roasting and try not to overcrowd the pan. Overcrowding prevents your potatoes from getting the super crispy exterior we’re looking for.
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.
3. Get ahead. To make life easier, I recommend parboiling your potatoes a day in advance and refrigerating them until it’s time to roast.
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.
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