Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Get the crispiest, roasted parmesan potatoes by scoring your potatoes and then serving them with a cool and refreshing dip. My Crispy Parmesan Potatoes with Pomegranate Yogurt Dip is the perfect starter or side dish.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 50 minutesmins
Total Time 1 hourhr
Course Starter
Cuisine General
Servings 4Served
Calories 63kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!