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.)


Credit: Travis Rathbone

Recipe Summary test

15 mins
30 mins
45 mins
Serves: 4


Ingredient Checklist


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.

  • 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; protein 5g; carbohydrates 26g; fiber 4g; iron 4mg; sodium 263mg; calcium 95mg.