This Crispy Potato Caesar Salad is the best Caesar salad you’ll ever eat! Boiling the potatoes with baking soda before roasting is the key to a perfectly crisp exterior and fluffy interior. Tossed with crunchy romaine lettuce, arugula freshly grated parmesan and a lighter Caesar dressing.

How to make the crispiest potatoes

The star of this Crispy Potato Caesar Salad recipe is unsurprisngly, the crispy potatoes. The trick to an ultra-crisp exterior and super fluffy soft interior is boiling the chopped potatoes in baking soda before baking. The baking soda breaks down the tough outside of the potatoes, leaving all the rough and craggily edges to crisp up in the oven. 

I learned this trick a while back from a Serious Eats article and it has been my go-to preparation method for potatoes ever since. It may seem like a hassle to add the extra step of boiling, but once you try this technique, you’ll never go back. It’s brilliant! 

Once the potatoes are boiled, simply toss them with olive oil, salt and freshly ground black pepper. Roast on a sheet pan until golden brown and crispy. I also love to use my air fryer for this recipe! It yields even crispier potatoes and makes cleanup even easier.

Right when the potatoes come out of the oven, I like to hit them with a good pinch of flaky sea salt. Regular old kosher salt is good too, but the flaky kind adds a nice crunch.

Caesar salad dressing but make it a little healthier…

This Crispy Potato Caesar Salad is not your typical Caesar salad. Obviously, it’s got the potatoes instead of croutons but also a lighter, greek-yogurt based dressing. 

For the dressing you’ll need:

• Greek yogurt (I use dairy-free, Kite Hill has a great alternative)
• Anchovies
• Dijon mustard
• Lemon juice
• Garlic
• Olive oil

You can blend up the dressing in a blender or food processor, but I usually just do it by hand. Make sure you chop up the anchovy and garlic pretty finely so no one gets an overpowering bite.

When you’re ready to eat, toss the dressing with some crisp romaine lettuce and arugula. Add a little parmesan if you’d like, I used a dairy-free alternative. Nutritional yeast would also be delicious!

To serve, top each salad portion with crispy potatoes and some more freshly ground black pepper. For a heartier meal, I recommend serving this Crispy Potato Caesar Salad alongside some grilled chicken or fish. Adding chickpeas or cannelloni beans would be an excellent vegetarian option if you want a little more protein.

More salad recipes to try

• Grilled Skirt Steak with Lemon Herb Couscous Salad
• Farro and Melon Salad with Prosciutto
• Lemon Basil Orzo Salad
• Smashed Chickpea Salad Stuffed Pitas

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