Caesar Parmesan Crispy Potatoes

Ingredients

For the Crispy Potatoes

3 pounds pee-wee Dutch yellow potatoes
3 tablespoons avocado oil
2 garlic cloves, minced
as needed kosher salt

For the Caesar Sauce

1/2 cup Greek yogurt
1/2 lemon, juiced
1 tablespoon Dijon mustard
2 tablespoons mayonnaise
3 anchovy fillets
2 roasted garlic cloves
2 tablespoons olive oil
1 teaspoon Worcestershire sauce
2 tablespoons chives, finely chopped
as needed salt
as needed black pepper
1/4 cup Parmesan cheese, grated, plus more for topping

Instructions

1
Place the pee-wee Dutch yellow potatoes in a large pot and cover with cold water. Add a generous amount of kosher salt to the water (enough to make it taste like the ocean). Let the potatoes brine in the salted water for 20 minutes.
⏱️ 20 min
2
After brining, bring the pot of salted water with the potatoes to a boil over high heat. Cook until the potatoes are fork-tender, about 10-15 minutes depending on their size. Drain the potatoes thoroughly.
⏱️ 15 min
3
Preheat your oven to 400°F. Line a large baking sheet with parchment paper. Arrange the boiled potatoes on the prepared baking sheet, ensuring they are not overcrowded.
⏱️ 5 min•🌡️ 400
4
Using the bottom of a glass or a potato masher, gently smash each potato until flattened but still holding together. Drizzle the smashed potatoes evenly with avocado oil and sprinkle with the minced garlic.
⏱️ 5 min
5
Roast the potatoes in the preheated oven at 400°F for 25-30 minutes, or until they start to turn golden brown and crispy.
⏱️ 30 min•🌡️ 400
6
Increase the oven temperature to 425°F and continue to roast for an additional 5-10 minutes, or until the potatoes are deeply golden and very crisp. Remove from the oven and immediately season with kosher salt to taste.
⏱️ 10 min•🌡️ 425
7
While the potatoes are roasting, prepare the Caesar sauce. In a blender or food processor, combine the Greek yogurt, lemon juice, Dijon mustard, mayonnaise, anchovy fillets, roasted garlic cloves, olive oil, Worcestershire sauce, 1/4 cup grated Parmesan cheese, and salt and pepper to taste. Blend until completely smooth.
⏱️ 5 min
8
Stir half of the finely chopped chives into the blended Caesar sauce.
⏱️ 1 min
9
In a large bowl, gently toss the warm crispy potatoes with the prepared Caesar sauce until evenly coated.
⏱️ 2 min
10
Transfer the sauced potatoes to a serving dish. Top with the remaining chopped chives and additional grated Parmesan cheese, to your liking. Serve immediately.
⏱️ 2 min