A while back I teased about a partnership with the Idaho Potato Commission. Talk about a dream come true. You might already know by now but I happen to have a love affair with potatoes. I grew up eating them all the time, because when you don’t have that much money, potatoes really do give you a big bang for your buck. Potatoes are the vegetable I can’t get enough of. I could literally eat them every single day, in every which way, and never tire from them. Now, if you follow me on snapchat or instagram (which you totally should if you don’t. Find me on Snap: CandidAppetite and Instagram: JonJon33) then you’ll for sure have seen a few sneak peeks of this partnership made in heaven. I’ve mentioned before that I’m very particular with the partnerships and sponsorships I take on here, because I never want to feel like I’m giving up part of my integrity. So I only take on sponsorships that I truly believe in and actually really like. If you remember, last year I created a few recipes for Idaho potato which ranged from Carne Asada Fries, Mac and Cheese, Chicken Pot Pie, and Baked Potato Sliders. There was literally something for everyone. Now I’m happy to report that I’ve once again teamed up with Idaho Potato to bring you some new and exciting recipes that feature my all-time favorite vegetable.
These Roasted Idaho Potato Wedge Salads are just the beginning. This year I’ve made four different recipes that switch up how we see potato dishes. For instance there’s a new take on loaded french fries (hint: kimchi is involved), a twist on one of my favorite Peruvian appetizers, and even a dessert. A dessert made of potatoes? Get out of town and stay out. I promise they’re all delicious and so worth the wait, but luckily you won’t have to wait much longer because I’ll be sharing a new Idaho Potato recipe each week; starting with these wedge salads. I don’t know about you, but I happen to love a good wedge salad. I mean sure, as far as salads go these probably have the least amount of nutritional value. Okay they have literally no nutritional value. Although the tomatoes and red onions must be good for you. I know that iceberg lettuce is all water with not much to give, but gosh if it isn’t so tasty in salads. There’s something about its crisp texture that really gets me. It reminds me of being a kid and eating at a Sizzler salad bar. I don’t care what you say, but a Sizzler salad bar is the best salad bar. These wedge salads are like a salad bar gone crazy, but the good crazy because roasted Idaho potatoes are involved.
Let’s get started with the most important part of this recipe. The potatoes. We’re crisping up potatoes in a skillet, so it’s a fake-out roasting of potatoes, but no one has to know. Shhhh. In a large skillet cook the potatoes in a little bit of olive oil, tossing often until they’re crispy and browned. Season with a little bit of salt, pepper, and fresh rosemary.
**Note: You can totally and most definitely roast the potatoes in the oven if you’d like. Cube up the potatoes, throw them on a baking sheet with olive oil, salt, pepper, and rosemary. Roast for about 15 to 20 minutes in a preheated 425 degree F oven, turning once halfway through cooking.**
I really do like to use Idaho potatoes for all my potato needs because they’re so tasty and are great for a many number of dishes. I’m not just saying this because this is a sponsored post. I truly mean it. Once the potatoes are done, that’s really all you need to cook, aside from the bacon of course. Cook that up too and then chop it up into small pieces.
**Note: You can cook the bacon in a skillet on the stovetop, or if you’re like me and don’t like the mess it makes, I cook my bacon in the oven! Lay the bacon strips on a baking sheet lined with foil, and bake in a 375 degree F oven until crispy, about 25 minutes. Drain on paper towels and then cut.**
To assemble the wedge salads, quarter a medium-large iceberg lettuce head, and then arrange on a plate or platter. Spoon a bit of ranch dressing (or your favorite dressing) and then top with the roasted potatoes, crispy bacon, cherry tomatoes, feta, chives, red onion and croutons. You can’t forget the croutons because they’re crucial to any and all salads.
You want to serve the wedge salads right away because you want the lettuce crisp and cold. Plus no one likes a sad wilted salad that’s all icky and gross. So make sure to assemble them right before serving.
If you do want to plan this salad ahead of time. You can prepare all the different components beforehand. Crisp the bacon, cook the potatoes, slice the red onions, chives and tomatoes and store them in different containers or plastic food storage bags. Then you can just assemble the salads right before you plan on serving them.
This is a great salad 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! #wedgesaladsforlife
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
- 2 tablespoons vegetable or canola oil
- 3 medium Idaho 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
- ¾ cup buttermilk ranch dressing
- 8 slices crispy bacon, chopped
- 1 pint cherry tomatoes, quartered
- ¼ cup thinly sliced red onion
- ½ cup croutons
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh chives
- 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!
Nelly says
July 8, 2016 at 12:35 pmWow this looks amazing and healthy!! ?
Becky Winkler (A Calculated Whisk) says
July 9, 2016 at 6:26 amThis looks like a wedge salad I could actually get excited about!!