Mixed Herb and Frisée Salad with Roasted Potatoes

Photo: Travis Rathbone

Recipe Time

Prep: 15 Minutes
Cook: 30 Minutes

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


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


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.