Ingredients
Scale
- 4 medium russet potatoes, thinly sliced
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- 2 cups chopped romaine lettuce
- ½ cup shredded Parmesan cheese
- ½ cup crispy bacon, crumbled
- ½ cup Caesar dressing
- 1 tbsp chopped fresh parsley
- Fresh cracked black pepper, for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Toss the potato slices with olive oil, garlic powder, paprika, salt, and pepper.
- Arrange the potatoes in a single layer and bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- Let the potatoes cool for 5 minutes, then arrange them on a serving platter.
- Top with chopped romaine, Parmesan cheese, and crispy bacon.
- Drizzle generously with Caesar dressing.
- Finish with chopped parsley and fresh cracked black pepper. Serve immediately while the potatoes are still warm and crispy.
Notes
- Add grilled or crispy chicken for extra protein.
- Sprinkle on homemade croutons for extra crunch.
- Squeeze fresh lemon juice over the top for a bright, fresh finish.