Caesar Salad Potatoes

I love a descriptive title. And here it is… caesar dressing, flavored with the traditional anchovies, garlic, lemon, dijon and parmigiano, tossed with still hot potatoes so they are able to soak up all of the flavor. Make up to a day ahead and refrigerate – which really allows the potatoes time to absorb the dressing – but before serving make sure to allow them time to come to temperature so they are not fridge-cold. This dish is perfect picnic fare – a potato salad that gets better as it sits, without the concern of mayo, which can spoil at al fresco gatherings.

Caesar Salad Potatoes

Prep Time 10 minutes
Cook Time 45 minutes
I love a descriptive title. And here it is… caesar dressing, flavored with the traditional anchovies, garlic, lemon, dijon and parmigiano, tossed with still hot potatoes so they are able to soak up all of the flavor. Make up to a day ahead and refrigerate – which really allows the potatoes time to absorb the dressing – but before serving make sure to allow them time to come to temperature so they are not fridge-cold. This dish is perfect picnic fare – a potato salad that gets better as it sits, without the concern of mayo, which can spoil at al fresco gatherings.
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Servings 8

Ingredients
 

  • 2 pounds small roasting potatoes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt

For the dressing:

  • ½ lemon
  • 2 small garlic cloves
  • 2 anchovies
  • ¼ kosher salt
  • 1 tablespoon red or white wine vinegar
  • 2 teaspoons dijon mustard
  • ¼ cup grated parmigiano-reggiano cheese
  • freshly cracked black pepper

Instructions
 

  • Preheat oven to 375 F. Halve any larger potatoes or quarter them if very large, keeping the small ones whole. Place on a roasting pan, or if you have one into a large cast iron skillet. Toss with the olive oil and the salt. Place in the oven for 35-45 minutes, stirring 3-4 times during baking, until the potatoes are cooked, browned and crispy. The exact amount of time will depend on the type of potato you use and how you cut them, so just check them occasionally toward the end of cooking time.
  • While the potatoes are cooking, make the dressing. Zest the lemon into a mixing bowl using a very fine grater or microplane, then squeeze the juice into the bowl. Grate the garlic into the bowl, then add the anchovies and the salt. Use the back of a spoon to mash the anchovies into a paste, breaking them down and mixing them with the other ingredients. The salt helps them to mash up. Add the vinegar and mustard, then stir in the cheese and freshly cracked black pepper.
  • When the potatoes are done, remove them from the oven and toss with the dressing in the still warm pan. Remove to a serving bowl and enjoy warm, or serve at room temperature.
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