When the worlds of a classic steakhouse salad and a perfectly roasted spud collide, you get Caesar Salad Smashed Potatoes. This dish takes the craggy, ultra-crispy edges of a smashed potato and uses them as a vessel for the savory, umami-rich punch of Caesar dressing and nutty Parmesan. Unlike a traditional salad that relies on leafy greens for texture, this version offers a satisfying crunch from the roasted skins and a fluffy, buttery interior that absorbs the dressing. It is an ideal companion for grilled meats or a standout appetizer for a casual gathering. These potatoes offer a sophisticated upgrade to standard roasted sides by layering flavors in multiple stages, ensuring every bite is seasoned to the core.
Table of Contents
Ingredients
- Baby Yukon Gold Potatoes: One and a half pounds (approximately seven hundred grams), uniform in size.
- Extra Virgin Olive Oil: Two tablespoons for roasting.
- Caesar Dressing: One fourth cup of high-quality creamy dressing, plus extra for drizzling.
- Parmesan Cheese: Three fourths cup, freshly grated and divided.
- Kosher Salt: One teaspoon for the boiling water and half a teaspoon for roasting.
- Black Pepper: Half a teaspoon, freshly cracked.
- Fresh Flat-Leaf Parsley: Two tablespoons, finely chopped for garnish.
- Lemon Zest: One teaspoon (optional, for brightness).
Instructions
- Place the potatoes in a large pot and cover with cold water.
- Bring to a boil, add salt, and simmer for fifteen to twenty minutes.
- Preheat your oven to four hundred twenty five Fahrenheit.
- Drain the potatoes and let them steam dry for five minutes.
- Transfer potatoes to a lined baking sheet and smash them gently to a half-inch thickness.
- Drizzle with olive oil, salt, and pepper, then bake for twenty minutes.
- Brush with Caesar dressing and sprinkle with half of the Parmesan.
- Return to the oven for ten more minutes until the cheese is bubbling and edges are dark golden.
- Finish with remaining cheese, parsley, and an extra drizzle of dressing.
Step-by-Step Details
The secret to achieving the perfect texture starts with the initial boil. By starting the baby potatoes in cold, salted water, you ensure the centers become creamy and soft without the skins bursting prematurely. Use a paring knife to check for doneness; it should slide in and out with zero resistance. Once drained, do not skip the air-drying phase. Excess moisture is the enemy of crispiness. Letting the potatoes sit for a few minutes allows surface steam to evaporate, which helps the olive oil adhere and crisp up the skin in the oven.
When it comes time to smash, use the flat bottom of a heavy drinking glass or a small mason jar. You want to apply steady, even pressure until the potato is roughly half an inch thick. If the potato sticks to the glass, a quick spritz of oil on the bottom of the tool will solve the problem. Aim for a rugged, uneven edge; these “crags” are what turn into the crunchiest bits during the roasting process.
During the first roast at four hundred twenty five Fahrenheit, the potatoes will develop their structural crunch. The high heat renders the starches on the surface. When you pull them out to apply the Caesar dressing, you are essentially “glazing” the potato. The oils and egg yolks in the dressing further fry the surface, while the Parmesan melts into the crevices. The final bake is brief but critical—it should go just long enough for the cheese to turn into a lacy, golden crust that provides a sharp, salty contrast to the earthy potato.
Pro Tips
- The Baking Soda Trick: Add half a teaspoon of baking soda to the boiling water. This breaks down the potato’s exterior pectin, creating a starchy slurry on the surface that crisps up significantly better in the oven.
- Dry to the Bone: After draining, return the potatoes to the hot, empty pot for thirty seconds. The residual heat will drive off any remaining moisture from the skins.
- Cheese Selection: Avoid the pre-shredded green cans. Freshly grated Parmigiano-Reggiano has a higher fat content and lower moisture, leading to a much better “frico” (cheese crisp) effect.
- Temperature Matters: Make sure your oven is fully preheated. If the oven isn’t hot enough, the potatoes will bake through and become dry before the outsides have a chance to get truly crunchy.
- Even Spacing: Do not crowd the baking sheet. If the potatoes are too close together, they will steam each other instead of roasting. Use two pans if necessary.
- The Finishing Drizzle: Always add a fresh pop of cold Caesar dressing right before serving. The contrast between the hot, crispy potato and the cool, tangy dressing is a hallmark of this dish.
Variations or Substitutions
- The Vegan Version: Swap the traditional dressing for a tahini-based Caesar and use nutritional yeast or a plant-based Parmesan alternative. The nutty flavor of tahini mimics the richness of the egg yolks beautifully.
- Spicy Caesar: Whisk a teaspoon of chili flakes or a dash of hot sauce into the dressing before brushing it onto the potatoes for a zesty kick.
- Loaded Caesar: Top the finished potatoes with crispy bacon bits and finely shredded romaine lettuce to lean even further into the salad theme.
- Garlic Bomb: Toss the potatoes with three cloves of minced garlic during the final ten minutes of baking for an intense aromatic boost.
Serving Suggestions
These potatoes are versatile enough to serve as a standalone appetizer with a side of extra dressing for dipping. They also pair exceptionally well with a simple grilled steak or roasted chicken, where the acidity of the Caesar dressing acts as a palate cleanser for the rich proteins. For a brunch twist, serve them alongside soft-poached eggs; the runny yolk mingles with the Caesar glaze to create a luxurious sauce.
FAQs
Can I use larger potatoes for this recipe?
While you can use larger Yukon Golds, they are harder to smash into a single, cohesive disc. It is better to cut large potatoes into chunks, but the “baby” or “new” potato variety is preferred because the skin-to-flesh ratio provides the most crunch.
How do I prevent the potatoes from falling apart when smashing?
Ensure they are just fork-tender, not mushy. If they are overcooked, they will turn into mashed potatoes on the tray. If they are undercooked, they will resist smashing and may crack into large, dry pieces.
Can these be made ahead of time?
You can boil and smash the potatoes up to twenty four hours in advance. Store them in a single layer in the refrigerator. When ready to eat, proceed with the roasting and dressing steps. This actually helps them get even crispier as the cold air dries out the starch.
What is the best way to reheat leftovers?
Avoid the microwave, as it will make the potatoes rubbery. Instead, place them in an air fryer at four hundred Fahrenheit for four to five minutes, or in a hot oven for ten minutes until the cheese sizzles again.
Nutrition Information
| Nutrient | Amount per Serving |
| Calories | Two hundred ten kcal |
| Protein | Six g |
| Carbs | Twenty five g |
| Fat | Ten g |
| Fiber | Three g |
| Sugar | Two g |
| Sodium | Four hundred mg |
Nutrition information is an estimate and may vary based on preparation and ingredients used.
PrintThe Ultimate Crispy Caesar Salad Smashed Potatoes
These Caesar Salad Smashed Potatoes combine the ultra-crispy texture of roasted baby Yukons with the savory, umami-rich punch of creamy Caesar dressing and melted Parmesan cheese.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.5 pounds baby Yukon Gold potatoes
2 tablespoons extra virgin olive oil
1/4 cup high-quality creamy Caesar dressing
3/4 cup freshly grated Parmesan cheese
1.5 teaspoons kosher salt
1/2 teaspoon freshly cracked black pepper
2 tablespoons fresh flat-leaf parsley, chopped
1 teaspoon lemon zest
Instructions
1. Place potatoes in a pot of cold salted water and bring to a boil. Simmer for 15-20 minutes until tender.
2. Preheat oven to 425 Fahrenheit and drain potatoes, allowing them to steam dry for 5 minutes.
3. Transfer potatoes to a lined baking sheet and smash gently to a half-inch thickness using a flat-bottomed glass.
4. Drizzle with olive oil, salt, and pepper. Bake for 20 minutes until the bottoms are golden.
5. Remove from oven and brush the tops with Caesar dressing and half of the Parmesan cheese.
6. Return to the oven for 10 more minutes until the cheese is bubbling and edges are dark golden and crispy.
7. Garnish with remaining cheese, fresh parsley, and an extra drizzle of dressing. Serve hot.
Notes
Add half a teaspoon of baking soda to the boiling water for extra surface starch and crunch.
Ensure potatoes are completely dry before smashing to prevent steaming.
Use freshly grated Parmigiano-Reggiano for the best lacy cheese crust texture.
Nutrition
- Serving Size: 150g
- Calories: 210
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
