Name: Caesar Salad with Crispy Potato Cubes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 600 g potatoes (about 3 medium potatoes, peeled and cut into 1.5 cm cubes); 4 tbsp vegetable oil (about 60 ml, for pan-frying); 1 tbsp cornstarch (adds extra crispiness, optional); 1/2 tsp paprika (sweet or smoked); 1/2 tsp garlic powder; 1/2 tsp salt (for the potatoes, and to taste); 2 head romaine lettuce (about 500 g, washed and dried well); 40 g Parmesan cheese (half a cup, grated or shaved for garnish, preferably halal-sourced); 1/2 tsp coarsely ground black pepper (for garnish); 120 g mayonnaise (half a cup, for the dressing); 60 g plain yogurt (a quarter cup, for the dressing); 30 g finely grated Parmesan cheese (a third of a cup, for the dressing); 2 tbsp lemon juice (about 30 ml, fresh); 1 tsp yellow mustard (ready-made, halal-certified); 1 clove garlic (finely crushed); 2 fillet anchovies (optional, mashed, gives the classic flavor); 2 tbsp olive oil (for the dressing); 1-2 tbsp cold water (to thin the dressing as you like)

النسخة العربية

A new take on the famous Caesar salad: instead of toasted bread, golden, crispy pan-fried potato cubes sit on fresh romaine lettuce coated in a creamy Caesar dressing, with Parmesan and black pepper. Easy and quick, ready in 25 minutes, and works as a side dish or a light meal.

⚠️ Allergy note: contains Eggs (mayonnaise), Dairy (Parmesan, yogurt), Fish (anchovies, optional), Mustard.

Um Ghaith’s tips

Dry the potatoes well after soaking; water stops them from getting crispy and makes the oil splatter.
Don’t crowd the pan: if it is small, fry the potatoes in two batches so they brown instead of steaming.
Add the potatoes on top of the salad only at the moment of serving so they stay crispy.
No anchovies? Add an extra tablespoon of Parmesan and half a teaspoon of yellow mustard for a deeper flavor.
For a lighter version, cook the potatoes in the air fryer at 200°C for 15-18 minutes, shaking them twice.

Caesar Salad with Crispy Potato Cubes

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 people

Course: Salad

Cuisine: International

Ingredients Method Notes

Ingredients

600 g potatoes about 3 medium potatoes, peeled and cut into 1.5 cm cubes
4 tbsp vegetable oil about 60 ml, for pan-frying
1 tbsp cornstarch adds extra crispiness, optional
1/2 tsp paprika sweet or smoked
1/2 tsp garlic powder
1/2 tsp salt for the potatoes, and to taste
2 head romaine lettuce about 500 g, washed and dried well
40 g Parmesan cheese half a cup, grated or shaved for garnish, preferably halal-sourced
1/2 tsp coarsely ground black pepper for garnish
120 g mayonnaise half a cup, for the dressing
60 g plain yogurt a quarter cup, for the dressing
30 g finely grated Parmesan cheese a third of a cup, for the dressing
2 tbsp lemon juice about 30 ml, fresh
1 tsp yellow mustard ready-made, halal-certified
1 clove garlic finely crushed
2 fillet anchovies optional, mashed, gives the classic flavor
2 tbsp olive oil for the dressing
1-2 tbsp cold water to thin the dressing as you like

Method

Peel the potatoes and cut them into cubes of about 1.5 cm.
Soak the cubes in cold water for 5 minutes to remove the excess starch, then drain them and dry them well with a clean towel.
Put the potatoes in a bowl, sprinkle them with the cornstarch and salt, and toss until they are lightly coated.
Heat the oil in a wide frying pan (cast iron is best) over medium-high heat for 2 minutes, until the oil shimmers.
Spread the potatoes in a single layer and leave them without stirring for 5 minutes, until the bottom side browns.
Turn the potatoes every 2-3 minutes and let them cook for another 8-10 minutes, until golden and crispy on all sides and tender inside when pierced with a fork.
In the last minute, sprinkle in the paprika and garlic powder and toss, then move the potatoes onto paper towels to drain the oil.
While the potatoes are frying, whisk the mayonnaise, yogurt, grated Parmesan, lemon juice, yellow mustard, garlic, anchovies (if using) and olive oil in a bowl until smooth.
Thin the dressing with one or two tablespoons of cold water until it is creamy and slightly pourable, then taste it and adjust the salt and pepper.
Tear the romaine leaves by hand into medium pieces and put them in a large bowl.
Add three quarters of the dressing to the lettuce and toss gently until the leaves are coated.
Move the lettuce to a serving plate, scatter the crispy potatoes, Parmesan shavings and black pepper over it, and serve right away with the rest of the dressing on the side.

Notes

⚠️ Allergy note: contains Eggs (mayonnaise), Dairy (Parmesan, yogurt), Fish (anchovies, optional), Mustard

Dry the potatoes well after soaking; water stops them from getting crispy and makes the oil splatter.

Don’t crowd the pan: if it is small, fry the potatoes in two batches so they brown instead of steaming.

Add the potatoes on top of the salad only at the moment of serving so they stay crispy.

No anchovies? Add an extra tablespoon of Parmesan and half a teaspoon of yellow mustard for a deeper flavor.

For a lighter version, cook the potatoes in the air fryer at 200°C for 15-18 minutes, shaking them twice.

Frequently asked questions

Can I make the potatoes in the air fryer?

Yes, toss them with a tablespoon of oil, the cornstarch and the spices, and cook them at 200°C for 15-18 minutes, shaking the basket twice, until golden.

Does this Caesar dressing contain raw egg?

No, the dressing is based on ready-made mayonnaise and plain yogurt, so it is safe and quick and needs no raw egg.

Can I make the salad ahead of time?

Make the dressing and keep it in the fridge for up to 3 days, and wash and dry the lettuce ahead, but fry the potatoes and toss the salad just before serving.