Smashed Potato Salad Caesar Style by @louloukitchen_

≈ 55 min

4 servings

🥔

500 g

Baby potatoes

🍗

300 g

Chicken

🥬

150 g

Romaine lettuce

🫒

30 ml

Olive oil

🧂

3 g

Salt

🌶️

2 g

Paprika

🫙

Zaatar

🐟

3

Anchovies

🍋

0.5 lemon

Lemon

🧄

1 clove

Garlic

🥚

1

Egg yolk

🧀

100 g

Parmesan

🧀

0.5 tbsp

Fromage blanc

  1. Preheat

    Preheat the oven to 220°C / 425°F and line a baking sheet.

  2. Boil
    • baby potatoes
    • salt

    Boil the baby potatoes in salted water until fork-tender, about 15 to 20 minutes.

  3. Drain
    • baby potatoes

    Drain the potatoes and arrange them on the prepared baking sheet.

  4. Crush
    • baby potatoes
    • olive oil

    Gently crush each potato with the potato masher and drizzle with 1 tablespoon olive oil.

  5. Season
    • paprika
    • Baby potatoes

    Season the potatoes with paprika, za'atar, and salt.

  6. Roast
    • baby potatoes

    Roast the potatoes until crisp and golden, about 20 to 25 minutes.

  7. Season
    • chicken breast
    • salt

    Season the chicken breast with salt and paprika.

  8. Cook
    • chicken breast
    • olive oil

    Cook the chicken in the remaining olive oil until browned and cooked through, about 6 to 8 minutes per side.

  9. Chop
    • anchovy fillets
    • garlic

    Finely chop the anchovy fillets and garlic.

  10. Whisk
    • anchovy fillets
    • garlic
    • egg yolk

    Whisk the anchovies, garlic, egg yolk, lemon juice, Parmesan cheese, and Greek yogurt into a smooth dressing.

  11. Slice
    • chicken breast
    • romaine lettuce

    Slice the cooked chicken and tear the romaine lettuce into bite-size pieces.

  12. Toss
    • romaine lettuce
    • baby potatoes
    • chicken breast

    Toss the lettuce with the Caesar dressing and top with crispy smashed potatoes and sliced chicken.

Smashed Potato Salad Caesar Style by @louloukitchen_

≈ 55 min

4 servings

🥔

500 g

Baby potatoes

🍗

300 g

Chicken

🥬

150 g

Romaine lettuce

🫒

30 ml

Olive oil

🧂

3 g

Salt

🌶️

2 g

Paprika

🫙

Zaatar

🐟

3

Anchovies

🍋

0.5 lemon

Lemon

🧄

1 clove

Garlic

🥚

1

Egg yolk

🧀

100 g

Parmesan

🧀

0.5 tbsp

Fromage blanc

Preparation Steps

  1. Step 1/12

    Preheat the oven to 220°C / 425°F and line a baking sheet.

    🍳baking sheet

  2. Step 2/12

    Boil the baby potatoes in salted water until fork-tender, about 15 to 20 minutes.

    🥔baby potatoes
    🧂salt
    🍲large saucepan

  3. Step 3/12

    Drain the potatoes and arrange them on the prepared baking sheet.

    🥔baby potatoes
    🧺colander
    🍳baking sheet

  4. Step 4/12

    Gently crush each potato with the potato masher and drizzle with 1 tablespoon olive oil.

    🥔baby potatoes
    🫒olive oil
    🥔potato masher
    🍳baking sheet

  5. Step 5/12

    Season the potatoes with paprika, za'atar, and salt.

    🌶️paprika
    🫙za'atar
    🧂salt
    🍳baking sheet

  6. Step 6/12

    Roast the potatoes until crisp and golden, about 20 to 25 minutes.

    🥔baby potatoes
    🍳baking sheet

  7. Step 7/12

    Season the chicken breast with salt and paprika.

    🍗chicken breast
    🧂salt
    🌶️paprika
    🪵cutting board
    🔪knife

  8. Step 8/12

    Cook the chicken in the remaining olive oil until browned and cooked through, about 6 to 8 minutes per side.

    🍗chicken breast
    🫒olive oil
    🥢tongs

  9. Step 9/12

    Finely chop the anchovy fillets and garlic.

    🐟anchovy fillets
    🧄garlic
    🔪knife
    🪵cutting board

  10. Step 10/12

    Whisk the anchovies, garlic, egg yolk, lemon juice, Parmesan cheese, and Greek yogurt into a smooth dressing.

    🐟anchovy fillets
    🧄garlic
    🥚egg yolk
    🍋lemon
    🧀Parmesan cheese
    🥣Greek yogurt
    🥣mixing bowl
    🥄whisk

  11. Step 11/12

    Slice the cooked chicken and tear the romaine lettuce into bite-size pieces.

    🍗chicken breast
    🥬romaine lettuce
    🔪knife
    🪵cutting board

  12. Step 12/12

    Toss the lettuce with the Caesar dressing and top with crispy smashed potatoes and sliced chicken.

    🥬romaine lettuce
    🥔baby potatoes
    🍗chicken breast
    🥣mixing bowl
    🥢tongs

Composition

Ingredients

Types

Vegetables, Fats and Oils, Seasonings, Fruits, Eggs and Dairy

Ingredients

Baby potatoes, Chicken, Romaine lettuce, Olive oil, Salt, Paprika, Zaatar, Anchovies, Lemon, Garlic, Egg yolk, Parmesan, Fromage blanc

Notes

Baby potatoes (mini potatoes (grenaille)), Romaine lettuce (or batavia lettuce), Anchovies (optional), Fromage blanc (or Greek yogurt)

Allergens

Eggs

Dietetics

Dietary regimen

High protein, Gluten-free

Calories

485 kcal

Macro nutrients

Protein: 30g, Carbohydrates: 31g, Fat: 27g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 380mg, Potassium: 720mg, Iron: 2.1mg, Sodium: 680mg

Vitamins

Vitamin C: 32mg, Vitamin A: 190µg, Vitamin B6: 0.8mg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

large saucepan, colander, baking sheet, potato masher, mixing bowl, whisk, knife, cutting board, tongs

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

American, French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Creamy, Tender, Crunchy

Flavors

Savory, Tangy, Salty, Garlicky, Herbal, Smoky

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 2 days (Store in an airtight container,Keep dressing separate when possible), freezer : (Freezing is not recommended for dressed lettuce or Caesar dressing)