Mixed Herb and Frisée Salad with Roasted Potatoes

frisee-salad-potatoes Travis Rathbone


  • 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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 218
Fat per serving: 11g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 5g
Carbohydrate per serving: 26g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 4mg
Sodium per serving: 263mg
Calcium per serving: 95mg

Good to Know

Tip: When you use rosemary, don't throw away the stem once you pick off the leaves. If the stems are thicker, wipe them thoroughly, place them in a plastic bag and freeze. Once thawed, they make great skewers for grilling! (The moisture from thawing keeps them from burning on the grill.)

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