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1
Preheat oven to 400 degrees F.
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2
Get a freezer bag, put in the potatoes unpeeled but diced, about 1/2-inch square, maybe slightly smaller sometimes, throw chopped garlic after them and then add 2 tablespoons olive oil.
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3
(When I'm in a hurry, I forget the garlic and use garlic-infused oil instead.)
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4
I shake the bag about so that the oil disperses and covers all the cubes of potato.
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5
Empty them onto a baking pan, and then roast them for 45 minutes to 1 hour in the preheated oven.
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6
When they're glistening brown, I lay them on some paper towels and sprinkle with coarse sea salt.
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7
You don't want them to go on the salad when searingly hot, so cool on some paper towels for about 10 minutes.
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8
Put some water on for the eggs, put a matchstick into the pot (this stops the white from flowing out if the shell cracks), and then, when boiling, lower in the eggs and boil for exactly 1 minute.
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9
Remove and set aside.
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10
Tear the romaine leaves into edible sizes and toss with the remaining 3 to 4 tablespoons olive oil to coat well but lightly.
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11
Sprinkle over the salt and several grinds of pepper and toss again.
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12
Shake over about 6 drops of Worcestershire sauce, drizzle over the lemon juice, break in the eggs, and toss to blend.
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13
Correct the seasoning.
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14
Toss with the cheese and then with the potato croutons at the very last minute, as you bring it to the table - no sooner, or the salad will wilt.
