Think potatoes are just a side dish? Think again. Crispy, creamy, crunchy or cheesy – the right potato can make all the difference. Using Australian grown and packed produce from Mitolo Family Farms, this recipe pairs Low Carb Potatoes with the cooking method it does best!
Mitolo Family Farm’s Low Carb Roast Potato Caesar Salad
Serves
4
Preparation
15
minutesCooking Time
35
minutesIngredients
1 kg 1 Low Carb Potatoes, quartered
1/4 1/4 cup vegetable oil
2 2 baby cos, roughly chopped
4 4 streaky bacon rashers, cooked and diced
1/4 1/4 cup grated parmesan
Sea salt & cracked black pepper
- For dressing
1/2 cup 1/2 mayonnaise
1/2 1/2 cup yoghurt
4 4 anchovy fillets
1 tsp 1 Dijon mustard
1 tsp 1 Worcestershire sauce
1 1 garlic clove, minced
Method
- Place potatoes in a saucepan of well salted cold water. Bring to the boil, then cook until tender. Drain well, return to the pot, allow excess steam to evaporate then shake the pot to roughen the edges of the potatoes.
- Meanwhile, preheat oven to 220°C. When the potatoes are ready, place the oil in an oven
- tray and place in the oven for 3 minutes to heat up.
- Carefully remove the tray from the oven and place the potatoes onto the tray, turning to coat in the hot oil. Roast for 20 minutes or until golden and crunchy.
- Meanwhile, place all the dressing ingredients in a blender and blend until smooth.
- To serve, toss cos with dressing and place onto a serving plate, sprinkle with bacon and parmesan, add potatoes and drizzle with more dressing.
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
Did you make this recipe?
Tag @marketmag_au on Instagram and hashtag your creation
