Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Crispy Roasted Caesar Potatoes
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- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 386 mg
This bold, savory twist on a classic side dish blends crispy roasted potatoes with the punchy flavors of Caesar salad. Anchovy-spiked oil coats the potatoes before roasting, while cubes of crusty bread add that crouton-y crunch. A velvety Caesar mayo—bright with lemon and garlic—brings everything together. Topped with Parmesan and fresh parsley, it’s a crowd-pleasing side or appetizer with serious flavor.
- Level: Easy
- Total: 50 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 317
- Total Fat
- 21 g
- Saturated Fat
- 4 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 15 mg
- Sodium
- 386 mg
Ingredients
Potatoes:
Caesar Mayo:
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Directions
- For the potatoes: Line a rimmed baking sheet with foil. Position an oven rack in the bottom of the oven, place the baking sheet on it and preheat to 425 degrees F.
- Combine the mustard, garlic powder, anchovies, 3 tablespoons of the olive oil, 1 1/2 teaspoons salt and a generous amount of pepper in a large bowl, using a fork to mash the anchovies into a coarse paste in the oil. Add the potatoes and toss well to coat. Remove the heated baking sheet, brush the foil with olive oil and spread the potatoes on it in an even layer (reserve the potato bowl). Bake on the bottom rack until the potatoes are crusty and golden on the underside, 20 to 25 minutes.
- Meanwhile, add the bread to the reserved bowl, drizzle with the remaining 1 tablespoon olive oil and toss well. Set aside.
- For the Caesar mayo: Combine the mayonnaise, mustard, lemon zest and juice, anchovies, garlic and a few grinds of pepper in a mini food processor. Process to make a smooth dressing.
- Use a metal spatula to toss the potatoes, loosening any cubes that have stuck to the foil. Scatter over the bread cubes and toss to combine. Top with the Parmesan, return to the oven and bake until everything is golden brown and crispy, 10 to 15 minutes more.
- To serve, transfer the hot potatoes to a large platter. Sprinkle with more Parmesan. Drizzle the Caesar mayo over top and sprinkle with the parsley. Serve immediately.
