Why have boring plain old roast potatoes, when you can have them coated in a delicious caesar dressing with strong flavours of garlic and parmesan baked right in?
You can take a good shortcut and make this side as easy as you like using a good shop bought Caesar dressing. Or if you’d like to try my creamy Caesar Dressing (no anchovies) you won’t be disappointed! I am just not a fan of anchovies. They are too strong and fishy for me and I don’t want that taste on my veggies. But I can see the appeal. I’ve had anchovy paste in sauces before and a little bit packs a big umami punch.
The potatoes soak up the dressing as they roast, and the flavour bakes right in. I decided to add some extra parmesan cheese towards the end to dial up the flavour and add a nice crunch. When they came out I just couldn’t stop sampling them! Then I had a purely magical thought: why not drizzle more Caesar dressing right over the top? Then they really didn’t stand a chance.
I had served these for my 3 year old Oscar and a few of his little chums who I had over to our house for a shared kids’ dinner one night. I reserved a bowl back in the fridge in the hopes of setting up a good photo for the blog the next day. My husband had been out for work drinks that evening so came in late looking for snacks. Needless to say, there was zero chance of shooting these spuds the next day, they had completely vanished.
Here is the link to my Caesar Dressing with No Anchovies.
- 500g / 1 lb new potatoes
- 1.5 cups Caesar dressing: try my homemade version with no anchovies
- 1 teaspoon each salt and pepper
- ⅓ cup parmesan cheese
- 1 tablespoon chopped chives
- Cut potatoes into quarters (unless they are baby new potatoes, then halve)
- In a bowl, pour over 1 cup of dressing, salt and pepper and toss to coat.
- Spread on a large baking sheet and bake for 45 minutes, turning once.
- Add the parmesan cheese and continue to bake for another 15 minutes until crispy and golden.
- Let cool slightly then place into a serving dish and drizzle the rest of the dressing over the top. Garnish with fresh chives.