Potato croutons plus bread croutons garnish this wedge salad. Photo and recipe courtesy Idaho Potato Commission.
 For other salads, you can make sweet potato croutons. Here’s the recipe and salad ideas from Eating Bird Food.
If you like croutons on your salad (and how many of us do not), here’s an idea from the Idaho Potato Commission:
Substitute crispy, fried potato “croutons” instead of bread. They’re gluten-free, but can be combined with conventional bread croutons for a layered texture-flavor approach.
If you reach for the most well-done french fries, this recipe is for you!
In this recipe the Idaho folks used the retro wedge salad. This one is loaded with bacon, cheese, potatoes, croutons (both bread and potato).
The recipe was created by Jonathan Melendez of The Candid Appetite. He uses feta instead of the conventional blue cheese (we love either).
Time-Saving Tip: The different salad components can be made and prepped the day before and assembled on the next day.
RECIPE: WEDGE SALAD WITH POTATO CROUTONS
Ingredients for 4 Servings
2 tablespoons vegetable or canola oil
3 medium Idaho russet potatoes, rinsed and thinly sliced or diced
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 (recipe—we also like blue cheese 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 (substitute blue cheese)
2 tablespoons chopped fresh chives
1. SET a large skillet over medium-high heat with the oil. Once hot, add the potatoes and cook until crispy, browned and softened, about 15 to 20 minutes. Stir them occasionally so that they cook and brown evenly.
2. SEASON with salt, pepper and rosemary.
3. ASSEMBLE the 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!