Caesar Salad with Parmesan Potato Croutons

I saw these Parmesan potatoes when viral back in 2022 and they’ve been on my mind for quiiite some time. I don’t like jumping on viral food trends because honest to god, I feel like I’m copying other people if I jump on board (which I never want to do!) so I let it go. But then, I was sitting in our hotel in Osaka when we went to Japan and we ordered room service. We deviated from the usual Japanese food and I got a Caesar salad with French fries (elite combo) because I was craving some good classic American food. This got my wheels turning…wait a sec…. crispy potatoes…parmesan….crispy romaine?! Yes. This is it. This is the one. And then I arrived in the USA and decided to go for it. Huge fan of this recipe and I hope you guys are too!

Caesar salad with parmesan potato croutons

Just like croutons and French fries, these potatoes can get soggy if they sit in a liquid for a long time. So my recommendation is to keep the potatoes and salad separate until it’s time to eat.

Also, can we have a moment to just celebrate that this is gluten-free friendly?!?!

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Adjust Servings
For the potatoes and salad:
2-3 large russet potatoes, washed, peeled and small dice
Avocado or olive oil
Salt and pepper, to taste
1 head of romaine, washed, chopped and dried
Grated Parmesan, to taste
Minced parsley, to taste (optional)
For the dressing:
2cloves garlic, minced or grated
1tsp anchovy paste or minced anchovy (optional)
2tbsp lemon juice
1 1/2tsp dijon mustard
1tbsp white wine vinegar
Salt and pepper, to taste
1/2cup olive oil
1 1/2tbsp mayo (I used an avocado oil mayo)
Salt and pepper, to taste



Toss the diced potatoes in 2-3 tbsp of oil. Season with salt and pepper. Grate Parmesan onto the potatoes and toss until evenly coated. Line an air fryer basket with foil and spray with nonstick spray or spread oil onto it with a paper towel or brush. Grate Parmesan onto the foil, then place potatoes on top. Grate parmesan on top. Air fry at 400 for 10 minutes. If the bottom of the potatoes aren’t as crispy as the top, remove the foil and put them back into the air fryer basket. Air fry for 5 more minutes until crispy all over. If making in the oven, bake for 15-20 minutes at 425F.
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In the meantime, make the salad dressing. Whisk together the garlic, anchovy, mustard, mayo, lemon juice and vinegar. Slowly whisk in the olive oil. Season with salt and pepper. You can also add a little grated Parmesan if you want to add an umami/cheesy element. If you want the dressing to be thinner, add a splash of water or vinegar to thin it out.
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Dress the salad and toss with Parmesan and parsley. Top with the crispy potatoes and serve!
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