The 3-Ingredient Crispy Potatoes I Can’t Stop Eating

I hate peeling potatoes to the point where it can become a problem. Lots of potato recipes work just fine with the peels kept on, but I’ve been known to take this too far—my partner can attest to the less-than-stellar peel-filled mashed potatoes we suffered through recently. But unlike my fibrous mashed potato disaster, these Caesar smashed potatoes shine by keeping their peels intact for a perfect crispy bite. 

Caesar salad with a side of fries recently took the internet by storm as the “it meal” of the moment. So, instead of improving my mashed potato skills, I decided to take inspiration from the trend and create a smashed potatoes recipe with a delicious Caesar twist—no peeling required. 

Unlike other smashed potato recipes, these don’t require a first step of boiling. Instead, everything happens in the oven. I bake mini potatoes until tender, then smash them with the bottom of a drinking glass. Then, I smother them in creamy Caesar dressing, top them with Parmesan, bake again, and cover them in even more dressing and cheese to finish. 

The result is a bite with a perfectly crispy, cheesy exterior and a creamy, fluffy potato center. They work not only as a side dish but are perfect as an appetizer, too, with a little extra dressing served on the side for dipping. 

What’s the Best Store-Bought Caesar Dressing?

I’m not “picky,” I’m selective. Though they’re quick and convenient when I don’t want to make my own, not all store-bought Caesar dressings have earned a place in my heart or my fridge. The best Caesar dressing is creamy, rich, salty, and has just a hint of tang with a smooth, thick texture. 

My favorite store-bought option is Ken’s Creamy Caesar. It adheres perfectly to whatever veggies I’m using, and a little bit goes a long way. If Ken’s is unavailable, Kraft Classic Caesar is a delicious second choice. Daiya Creamy Caesar is the best vegan dressing for this recipe because it has a similar flavor to the classic and the thick consistency you need to coat these crispy potatoes.

Tips for Making Crispy Caesar Smashed Potatoes

• Go small: Many potato varieties are labeled “mini,” but for this recipe, you want to choose mini potatoes that are on the smaller side. Choose potatoes that are about the size of a ping-pong ball, like mini Yukon Golds, instead of larger varieties that are roughly the size of a large egg. The larger varieties will still be tasty but will take longer to cook and will have less of that yummy, crispy peel that really shines in this recipe.
• Keep it flat: These potatoes are smashed by using the bottom of a drinking glass. Before you get smashing, make sure the bottom of your glass is flat and without any ridges to create an even surface for the dressing and cheese to stick to. 
• Spray your glass: To prevent sticking, I spray a little cooking spray to the bottom of my glass after every three potatoes I smash. This keeps the glass from pulling the potatoes apart and making a mess. 

Fun Toppings

Take these crispy Caesar potatoes to the next level by adding toppings like: 

• Chopped parsley, sliced green onions, or torn basil
• Crumbled cooked bacon
• Dollops of pesto
• Salty sardines (trust me!)
• Lemon wedges on the side for a little extra tang

More Caesar Favorites

• Chicken Caesar Pasta
• Brussels Sprouts Caesar Salad
• Sheet Pan Chicken Caesar Salad
• Chicken Caesar Wrap
  

Preheat the oven to 450°F. 

Line a large baking sheet with aluminum foil and spray it with cooking spray.

Prep the potatoes:

Wash and dry the potatoes, then add them to the prepared baking sheet. Drizzle the oil onto the potatoes and use your hands to mix the potatoes to coat. Space the potatoes 1/2 inch apart, then sprinkle them evenly with the salt and pepper.

Bake:

Bake the potatoes until tender when pierced with a knife, about 25 minutes.

Smash and dress the potatoes:

Remove the potatoes from the oven and use the bottom of a drinking glass to smash them flat. To prevent sticking, spray a little cooking spray onto the bottom of the glass as needed.

Use a pastry brush to brush 2 tablespoons of the Caesar dressing onto the potatoes. Sprinkle 1/4 cup of the Parmesan cheese evenly over the top.

Bake again:

Bake the dressed potatoes until the edges start to get golden brown and crispy, about 15 minutes.

Remove the smashed potatoes from the oven. While the potatoes are still hot, brush on the remaining 2 tablespoons of Caesar dressing. Sprinkle with the remaining 1/4 cup Parmesan cheese and the parsley, if using. Serve immediately with an extra drizzle of Caesar dressing or a small bowl for dipping on the side, if desired.

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