These Roasted Red Caesar Potatoes are a really tasty side dish! I don’t know about you, but I like looking for new ways to serve potatoes. This recipe calls for red potatoes, which were delicious, but you can sub russets if you like those better. I especially love the Caesar dressing flavor accompanied by the Parmesan cheese and the roasted red peppers make it over the top delicious.
These potatoes are great with any meat (steak, chicken. pork chops) you want to grill up, which now that it has been getting warmer is something we do a lot!
Roasted Red Caesar Potatoes
Scrub (but don't peel) potatoes and cut each into 4 quarters, then place all the pieces in a large plastic bag. Take the red pepper, cut it in half and core out the seeds in the middle, then dice it into small pieces. Add the red pepper pieces in the bag with the potatoes. Add about 1/8 cup olive oil to the bag and shake it around until the oil is coating all the potato and red pepper pieces.
Pour the contents of the bag out onto a cookie sheet. Arrange the potatoes so they are laying flat.
Bake at 450 degrees for 25 to 30 minutes, or until they begin to look lightly toasted.
Use a spatula to move the potatoes and peppers into a large bowl. Pour in the caesar dressing and toss to coat then top with parmesan cheese flakes.