Smashed Tater Caesar Salad

Smashed Tater Caesar Salad

Prep Time: 15 Min
Cook Time: 35 Mins +

Yields: 1 Main / 2 Side

What You Need

• 1 Large Russet
• (EVOO, Himalayan Salt, Cracked Pepper, Red Pepper Flakes, Garlic Powder)
• 1/2 Head Romaine, cut in to shreds
• Grana Padano
• Caesar Dressing
• 1/4 Red Onion + , finely diced
• 2 x Lemon Wedge 

Directions

• Give the russet a good scrub. Cut it in half lengthwise and cut each half in half lengthwise. Give the halves 4 equal cuts giving you 16 equally sized chunks. Salt a pot of cold water and add the potatoes to the pot. Set to medium high and bring to a boil. Once boiled, let the potatoes boil away for 10 - 12 minutes until fork tender. Strain and let cool briefly.
• Preheat oven to 425 F
• Line a baking sheet with parchment paper and drizzle it with EVOO. Make sure to spread the EVOO around the tray to coat the parchment. Transfer all of your potatoes to the tray, spacing them out. Grab a drinking glass ands use the bottom to smash the potatoes down a bit. You just want a gentle smash, not a complete mash on the tray. Once they're all smashed up, give them each a small drizzle of EVOO. Season each smashed tater with salt, pepper, pepper flakes, and garlic powder.​

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• Bake the taters for 20 + minutes, flipping halfway until gorgeously crisp and golden brown. Remove the tray and set it on to a wire cooling rack. Squeeze one of the wedges over the tray of potatoes before transferring them to a mixing bowl. Give them a generous drizzle of Caesar dressing, sprinkle in the onions, add most of the romaine, and finely shred a generous amount of grana padano in the bowl. Toss to combine, adding additional dressing if needed for a perfectly dressed salad.
• Transfer the salad to your serving plate and garnish with the remaining shredduce, heaps of grana padano, and serve it up with a lemon wedge and an extra drizzle of Caesar dressing. ENJOY!

HAPPY VEG