Mixed Herb and Frisée Salad with Roasted Potatoes

Mixed Herb and Frisée Salad with Roasted Potatoes
Photo: Travis Rathbone
Serves: 4


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1 tablespoon fresh rosemary
1 clove garlic
1/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1 pound new potatoes (about 18), halved
4 cups frisée (from 2 small heads), torn into bite-size pieces
2 cups fresh parsley leaves, torn or roughly chopped
1 cup fresh basil leaves, torn or roughly chopped
1/2 cup fresh mint leaves, torn or roughly chopped
1 tablespoon red wine vinegar
1 1/2 tablespoons grainy mustard


Prep: 15 Minutes
Cook: 30 Minutes

1. Preheat oven to 400°F. Finely chop rosemary and garlic together and gather into a pile on a cutting board. Sprinkle rosemary-garlic mixture with salt and 1/4 tsp. pepper and grind with flat side of a chef's knife to form a paste. Transfer herb paste to a medium bowl along with 1 Tbsp. oil; add potatoes and toss until well coated.

2. On a large foil-lined rimmed baking sheet, arrange potatoes in a single layer. Roast, tossing once, until golden brown and tender, about 30 minutes.

3. On a serving plate, combine frisée, parsley, basil and mint. In a small bowl, whisk vinegar, mustard and remaining oil. Just before serving, drizzle salad with dressing and toss. Scatter potatoes over salad and serve.

Created date

March 2014

Nutritional Information

Calories 218
Fat 11 g
Satfat 2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 5 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 0.0 mg
Iron 4 mg
Sodium 263 mg
Calcium 95 mg