Roasted Potato Wedge Salad
One thing is for sure. If there is a wedge salad on the menu I will definitely be ordering it. Except I’ll always say no blue cheese because I hate blue cheese. Also I’ll ask for extra ranch because most wedges just never have enough dressing. Anyhow, since I love wedges so much and since I love love love potatoes even more. I figured why not combine the two? This Roasted Potato Wedge Salad is literally my dream salad. It’s hearty, comforting and so good!
This Roasted Potato Wedge Salad is great to make if you have a few potatoes lying around and don’t know what to do with them. Or if you want a somewhat hearty lunchtime salad that’s really easy and fast to put together. I’m such a big fan of wedge salads, and I think that people should really bring them back. Let’s bring back wedge salads!
Roasted Potato Wedge Salad
Equipment
- Skillet
- Platter
Ingredients
- 2 tablespoons vegetable or canola oil
- 3 medium russet potatoes rinsed and thinly sliced
- 1 teaspoon Kosher salt
- 1 teaspoon coarsely ground black pepper
- 1 tablespoon chopped fresh rosemary
- 1 large iceberg lettuce quartered
- 3/4 cup buttermilk ranch dressing
- 8 slices crispy bacon chopped
- 1 pint cherry tomatoes quartered
- 1/4 cup thinly sliced red onion
- 1/2 cup croutons
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh chives
Instructions
- Set a large skillet over medium-high heat with the oil. Once hot, add the sliced potatoes and cook until crispy, browned and softened, about 15 to 20 minutes. Season with salt, pepper, and rosemary. Make sure to stir them occasionally so that they cook and brown evenly.
- To assemble the wedge salads, arrange the iceberg quarters on a platter. Drizzle each wedge with dressing, and top with potatoes, bacon, tomatoes, red onion, croutons, feta cheese and chives. Serve immediately and enjoy!
