Name: Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Prep time: 10 min
Cook time: 50 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 Lb. Small Red Potatoes 2 Tbsp. Butter; melted 2 Tbsp. Patricia and Paul’s Rosemary Olive Oil 1/ 2 tablespoon garlic powder 1/ 2 Tsp. onion powder 1/2 Tsp. Fresh rosemary; finely chopped 1/2 Tsp. Cayenne pepper 1 Tsp. Kosher salt 1 Tsp. Fresh ground black pepper 1/ 2 Cup Parmesan cheese; grated plus more for serving 3 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 Tbsp. Chives; chopped 1 Tbsp. Pomegranate seeds

YIELDS:

4 servings

PREP TIME:

0 hours 10 mins

COOK TIME:

0 hours 50 mins

TOTAL TIME:

1 hours 0 mins

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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
2 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 Tbsp. Pomegranate seeds

DIRECTIONS

1) Preheat oven to 400 degrees.

2) 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.

3) Cut the baby potatoes in half, then score the cut sides into diamond shapes (see photo).

4) 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.

5) 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.

6) Place the potatoes in a large serving bowl, and sprinkle more Parmesan cheese and the chopped green. Serve with the pomegranate dip. Enjoy!

NOTES: These crispy parmesan potatoes 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!

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!