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.)

Caroline Wright
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

218 calories; fat 11g; saturated fat 2g; mono fatg; poly fatg; protein 5g; carbohydrates 26g; fiber 4g; cholesterolmg; iron 4mg; sodium 263mg; calcium 95mg.