Here’s a recipe overview for Caesar Roast Potatoes (from Punchfork, source: Serious Eats) — plus detailed steps and tips to make them perfectly. (Punchfork)
🥔 Caesar Roast Potatoes Recipe
Ingredients (Serves ~ 8)
- 4–6 anchovy fillets (packed in oil), rinsed & minced (Punchfork)
- 4 lb (about 2 kg) potatoes (russet or Yukon Gold), peeled and cut into 2–3 inch chunks (Punchfork)
- 2 tbsp fresh parsley, minced (Punchfork)
- ½ tsp lemon zest (plus more) + 2 tsp lemon juice (Punchfork)
- ¼ cup (½ oz) freshly grated Parmigiano-Reggiano (plus extra for serving) (Punchfork)
- 1 tsp Worcestershire sauce (Punchfork)
- 6 tbsp extra-virgin olive oil (Punchfork)
- ½ tsp baking soda (Punchfork)
- 3 medium garlic cloves, minced (Punchfork)
- Kosher salt & freshly ground black pepper to taste (Punchfork)
🔪 Instructions
- Pre-cook the Potatoes
- Put the potato chunks in a pot of boiling water.
- Add the baking soda — this helps break down the potatoes lightly, creating a rough surface that gets extra crispy when roasted. (Flavorite)
- Boil until the potatoes are just tender (a knife should pierce with slight resistance). (Punchfork)
- Drain them well and let them steam dry briefly in the pot to get rid of excess moisture. (Sweet and Savory)
- Make the Caesar-Infused Oil
- In a small pan, warm the olive oil over medium heat.
- Add the minced anchovies, garlic, and half of the lemon zest. Cook gently until the garlic starts to brown and the anchovies break down. (Parade)
- Strain the oil into a large bowl (to remove garlic and anchovy bits). Reserve those bits for later. (Parade)
- Rough Up the Potatoes
- Add the drained potatoes into the bowl with the hot infused oil.
- Toss or shake vigorously so that a starchy paste forms on the surface of the potatoes — this helps get a crispy crust when roasting. (Sweet and Savory)
- Roast
- Spread the potatoes in a single layer on a rimmed baking sheet. (Sweet and Savory)
- Roast in a very hot oven (Serious Eats recommends a high temperature) until they turn a deep golden color and are crisp all over. Shake and turn them during roasting so they brown evenly. (Parade)
- Finish With Caesar Touches
- Serve Immediately
- These potatoes are best served hot so they retain their crispiness. (Parade)
💡 Tips for Success
- Parboiling with baking soda is key: It roughens up the potatoes’ surface for better crispiness. (seriouseats.web.id)
- Don’t overcrowd the pan when roasting — give each piece room so they crisp up properly. (Parade)
- Use a good-quality Parmesan — the saltiness and umami elevate the Caesar flavor.
- Adjust salt carefully: anchovies already bring a lot of saltiness.
If you like, I can convert this into a meal-plan friendly version (serves fewer people or lower calories), or give you a vegetarian Caesar potato roast without anchovies. Do you want me to do that?
