Nutrition per serving may change if servings are adjusted.
1½ pounds fingerling potatoes or baby yellow potatoes, halved lengthwise
4 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
2 tablespoons red-wine vinegar
1 tablespoon chopped shallot
1 tablespoon capers, rinsed and coarsely chopped
¼ teaspoon ground pepper
8 cups torn frisée (1 to 2 heads)
¾ cup fresh parsley leaves, coarsely chopped
¼ cup pitted green olives, quartered
Preheat oven to 450°F.
Toss potatoes with 1 tablespoon oil and ¼ teaspoon salt in a large bowl. Place cut-side down on a large baking sheet. Roast until tender and golden, about 15 minutes.
Meanwhile, combine vinegar, shallot, capers, pepper and the remaining ¼ teaspoon salt in a large bowl. Whisk in the remaining 3 tablespoons oil.
Reserve 2 tablespoons of the dressing in a small bowl. Add frisee (or endive) to the large bowl and toss to coat. Transfer to a large serving platter. Toss the roasted potatoes, parsley and olives with the reserved 2 tablespoons dressing. Serve on top of the greens.
Make Ahead Tip: Cover and refrigerate the dressing (Step 3) for up to 2 days.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
163 calories;9 g fat(1 g sat); 4 g fiber; 18 g carbohydrates; 2 g protein; 87 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 1,576 IU vitamin A; 17 mg vitamin C; 51 mg calcium; 1 mg iron; 239 mg sodium; 457 mg potassium
Vitamin A (32% daily value), Vitamin C (28% dv), Folate (22% dv)