These crispy Parmesan potatoes with pomegranate yogurt dip are showing up all over social media and with good reason…they are great! I personally think it is because of all the scoring on the potatoes. It creates all these crispy edges when baked in the cheesy, seasoned paste making them delicious.
I put my own spin on these by using a rosemary flavored olive oil and butter in the cheese paste. Of course, I doubled down with more rosemary in the paste. The dipping sauce is the perfect pairing with these potatoes. Think of baked potatoes and sour cream only this is a tangy yogurt with a slightly sweet pomegranate balsamic vinegar added for an extra punch of flavor.I sprinkle it with fresh pomegranate seeds for even more flavor. YUMMO!
I love that the cheese kind of melts into the potatoes getting super crispy… don’t mind if pieces get dark… I kind of love those slightly burnt pieces. They are actually the best part of this dish!
Start by mixing up all the ingredients in a bowl for your dip and then just put that to the side.
Then, cut your potatoes in half and score them with a knife to create all those little grooves for the cheesy paste to get into.
Mix up your cheesy paste and spread on the bottom of a casserole dish. Place your potatoes cut side down on top of the cheese mixture.
You are going to them roast these in the oven until the potatoes are soft and the bottoms are super crispy and the cheese and potato become one. About 45 minutes. Flip them over and serve on a platter with the yogurt dip on the side. Dig in because these are delicious!
If you like this pairing of rosemary and pomegranate, be sure to try these other dishes using that same flavor combination: Beef Stew with Rosemary and Pomegranate, Steak Crostini and my Rosemary & Pomegranate Butter Board. All use the Patricia and Paul Artisanal Olive Oil and Balsamic Vinegar noted in the recipe.
Enjoy!
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Oz. Small Red Potatoes (about 10-12)
- 2 Tbsp. Butter, melted
- 2 Tbsp. Patricia and Paul’s Rosemary Olive Oil
- 1/ 2 Tsp. Garlic powder
- 1/ 2 Tsp. Onion powder
- 1/ 2 Tsp. Dried rosemary, finely chopped
- 1/8 Tsp. Cayenne pepper
- 1 Tsp. Kosher salt
- 1 Tsp. Fresh ground black pepper
- 1/ 2 Cup Parmesan cheese, grated
- 8 Green onions, chopped, for garnish
GREEK YOGURT DIP
- 1 Cup Fat Free Greek Yogurt
- 1 Tsp. Patricia and Paul’s Pomegranate Balsamic Vinegar
- Kosher salt and freshly ground pepper to taste
- 1 Tsp. Pomegranate seeds
Instructions
- Preheat oven to 400 degrees.
- Make your dip by mixing the yogurt, chives and a pinch of salt and several grinds of black pepper in a bowl with the pomegranate vinegar. Mix well. Sprinkle the top with pomegranate seeds and keep the the fridge until ready to serve.
- Cut the baby potatoes in half, then score the cut sides into diamond shapes (see photo).
- In a medium baking dish, pour in melted butter, olive oil, garlic powder, onion powder, rosemary, cayenne pepper, salt, pepper, and Parmesan cheese. Mix everything together and spread out on the bottom of the dish.
- Place the scored side of the potatoes onto the seasoning in the bottom of the baking dish. Bake for 45-50 minutes until golden brown & crispy.
- Place the potatoes in a large serving bowl, and sprinkle more Parmesan cheese and the chopped green. Serve with the pomegranate dip. Enjoy!
