Crispy Smashed Potato Caesar Salad
CRISPY SMASHED POTATO Caesar Salad is a easy American recipe that serves 1. 550 calories per serving. Recipe by Eleanor Wilkinson | Cooking for One & Solo Travel on YouTube.
Prep: 25 min | Cook: 35 min | Total: 1 hr
Cost: $11.92 total, $11.92 per serving
Ingredients
- 8 pieces Baby Potatoes (washed and dried)
- 2 tablespoons Olive Oil (extra virgin preferred)
- to taste Salt
- to taste Black Pepper (freshly ground)
- 2 tablespoons Mayonnaise
- 2 tablespoons Greek Yogurt (plain, full‑fat)
- 1 clove Garlic (minced)
- 4 fillets Anchovy Fillets (packed in oil, rinsed and chopped)
- 1 teaspoon Whole Grain Mustard
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Pecorino Cheese (freshly grated)
- 1 tablespoon Fresh Chives (finely chopped)
- 2 cups Romaine Lettuce (chopped)
- 2 tablespoons Pickles (sliced dill pickles)
- 100 grams Pre‑cooked Chicken Breast (shredded or diced)
- 1 teaspoon Water (optional, to thin dressing)
Instructions
Preheat Oven
Set the oven to 425°F (220°C) and let it fully preheat.
Time: PT5M
Temperature: 425°F
First Roast Potatoes
Spread the washed baby potatoes in a single layer on a baking sheet and roast for 20 minutes, until they are just tender when pierced with a fork.
Time: PT20M
Temperature: 425°F
Smash Potatoes
Remove the tray, place each potato on a flat‑bottomed mug, and press down firmly until the potato flattens but still holds together.
Time: PT5M
Second Roast for Crispness
Drizzle the smashed potatoes with olive oil, season with salt and pepper, and return to the oven for 15 minutes, or until the edges are golden and crisp.
Time: PT15M
Temperature: 425°F
Prepare Caesar Dressing
In a mixing bowl combine mayonnaise, Greek yogurt, minced garlic, chopped anchovies (scrape and mash into a paste), whole grain mustard, grated Pecorino, chopped chives, lemon juice, and a pinch of black pepper. Whisk until smooth; add a teaspoon of water if the dressing is too thick.
Time: PT5M
Prep Salad Add‑Ins
Chop the romaine lettuce, slice the pickles, and finely chop any remaining chives.
Time: PT5M
Assemble Salad
In the same bowl (or a large salad bowl) combine the lettuce, pickles, extra chives, and shredded chicken. Pour the Caesar dressing over the mixture and toss until everything is evenly coated.
Time: PT3M
Add Crispy Potatoes
Allow the potatoes to cool for 2 minutes, then nestle them on top of the tossed salad so they stay crisp.
Time: PT2M
Serve
Enjoy the salad straight from the bowl for a satisfying, single‑serving lunch or dinner.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 30g
- Fiber
- 5g
Dietary info: Gluten‑free, Low‑carb, High‑protein
Allergens: Eggs, Fish, Dairy
Ingredient Substitutions
- Instead of Baby Potatoes: small red potatoes, new potatoes
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Salt: sea salt, kosher salt
- Instead of Black Pepper: white pepper
- Instead of Mayonnaise: store‑bought mayo, egg‑less mayo
- Instead of Greek Yogurt: regular yogurt, sour cream
- Instead of Garlic: garlic powder (1/8 tsp)
- Instead of Anchovy Fillets: anchovy paste (1 tsp)
- Instead of Whole Grain Mustard: Dijon mustard
- Instead of Lemon Juice: lime juice
- Instead of Pecorino Cheese: Parmesan cheese
- Instead of Fresh Chives: green onions
- Instead of Romaine Lettuce: mixed greens
- Instead of Pickles: cornichons
- Instead of Pre‑cooked Chicken Breast: canned tuna, omit for pescatarian/vegetarian version
Equipment Needed
- Baking Sheet
- Oven
- Flat‑Bottomed Mug or Cup
- Knife
- Cutting Board
- Mixing Bowl
- Measuring Spoons
- Spatula or Spoon
Critical Steps — Do Not Skip
- First roasting the potatoes until tender
- Smashing the potatoes to increase surface area
- Second roasting to achieve maximum crispness
- Creating a smooth anchovy‑infused dressing
Chef Tips from the Video
- Use a flat‑bottomed mug or a small glass to smash potatoes – the flat surface gives an even press.
- For extra flavor, add a pinch of smoked paprika to the potatoes before the second roast.
- If you don't have anchovy fillets, a high‑quality anchovy paste works just as well.
Troubleshooting
Potatoes are soggy instead of crispy.
Make sure the potatoes are fully smashed to increase surface area, drizzle enough olive oil, and bake at 425°F for the full 15‑minute second roast. For extra crispness, broil for the last 2 minutes.
Dressing is too thick and doesn't coat the lettuce.
Thin the dressing with a teaspoon of water or a little extra lemon juice until it reaches a pourable consistency.
Salad tastes too salty.
Remember the anchovies and Pecorino are salty; reduce added salt and taste before seasoning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days; potatoes may lose crispness.
Freezer: Not recommended – potatoes become soggy after thawing.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Roast and smash the potatoes a day ahead; reheat in a hot oven (425°F) for 5‑7 minutes to restore crispness.
- The Caesar dressing can be prepared up to 24 hours in advance and kept refrigerated.
Frequently Asked Questions
What is the cultural significance and history of Caesar salad in Italian‑American cuisine?
Caesar salad was created in 1924 by Italian‑American restaurateur Caesar Cardini in Tijuana, Mexico, and quickly became a staple of American dining. Its anchovy‑based dressing reflects classic Italian flavors, while the addition of croutons and Parmesan made it popular in the United States.
How did smashed potatoes become a popular side dish in modern American cooking?
Smashed potatoes gained popularity in the last decade as home cooks discovered that flattening boiled potatoes creates more surface area for crisping, delivering a satisfying contrast between a fluffy interior and a crunchy exterior—a perfect match for casual, shareable meals.
What traditional ingredients are used in a classic Caesar dressing versus the variations in this recipe from Eleanor Wilkinson?
Traditional Caesar dressing uses egg yolk, olive oil, anchovies, garlic, Dijon mustard, lemon juice, Worcestershire sauce, and Parmesan. Eleanor Wilkinson swaps half the mayo for Greek yogurt for tang, uses Pecorino instead of Parmesan, and omits Worcestershire for simplicity while keeping anchovies and lemon for authenticity.
What occasions or celebrations is Caesar salad traditionally associated with in American cuisine?
Caesar salad is often served at brunches, holiday meals, and as a starter at restaurants. Its bright flavor makes it a popular side for grilled meats at summer barbecues and a go‑to lunch for solo diners seeking a quick, balanced meal.
What are common misconceptions about adding potatoes to a Caesar salad?
Many think potatoes make the salad heavy, but when smashed and crisped, they add texture without sogginess. The key is to keep the potatoes separate until serving so they stay crunchy, as demonstrated in Eleanor Wilkinson’s recipe.
What other American side dishes pair well with a crispy smashed potato Caesar salad?
Grilled chicken breast, seared salmon, or a simple bean salad complement the crisp potatoes and tangy dressing. For a vegetarian option, serve with roasted chickpeas or a quinoa pilaf.
How does the Caesar salad fit into the broader American lunch tradition for solo cooks?
The salad offers a balanced mix of protein, vegetables, and carbs in a single bowl, making it ideal for solo diners who want a quick, nutritious meal without multiple dishes. Eleanor Wilkinson’s one‑pot approach streamlines prep and cleanup, aligning with the solo‑cooking lifestyle.
What are the most common mistakes to avoid when making crispy smashed potato Caesar salad?
Common errors include under‑roasting the first batch of potatoes, not smashing them flat enough, skipping the second high‑heat roast, and over‑seasoning the dressing because anchovies and Pecorino already add salt.
How do I know when the smashed potatoes are done and perfectly crispy?
The potatoes should be golden brown on the edges with a crisp, crackly surface while the interior remains fluffy. A quick tap with a fork should feel firm, and the edges should lift easily from the baking sheet.
What does the YouTube channel Eleanor Wilkinson | Cooking for One & Solo Travel specialize in?
Eleanor Wilkinson’s channel focuses on single‑serving recipes, travel‑friendly meals, and tips for cooking delicious, nutritious food when you’re on your own. She emphasizes minimal equipment, quick prep, and flavorful twists on classic dishes.
How does the YouTube channel Eleanor Wilkinson | Cooking for One & Solo Travel’s approach to American comfort food differ from other cooking channels?
Eleanor tailors classic comfort foods like Caesar salad to solo portions, often combining two dishes (salad and fries) into one bowl to reduce dishes and waste. Her videos prioritize efficiency, ingredient versatility, and personal anecdotes from solo travel, setting her apart from larger family‑oriented cooking channels.
Last updated: August 31, 2026
