Name: Crispy Parmesan Crusted Baby Potatoes With Pomegranate Glaze
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 1 kg (2.2 lb) Baby Potatoes: Halved, washed thoroughly; 2 Tbsp (30 ml) Olive Oil: For tossing and preventing sticking; 3 Tbsp (45 g) Grated Parmesan Cheese: Freshly grated is best; ½ cup (50 g) Panko Breadcrumbs: For a crispy crust; 1 tsp (2 g) Smoked Paprika: Adds smoky flavor and color; ½ tsp (2.5 g) Garlic Powder: For subtle garlic aroma; Salt and Pepper to Taste: Seasoning is crucial; 2 Tbsp (30 ml) Pomegranate Molasses: Key ingredient in the glaze; 1 tsp (5 ml) Lemon Juice: Brightens the glaze; 1 Tbsp (15 ml) Extra Virgin Olive Oil: Adds sheen and richness to glaze; 2 Tbsp (20 g) Toasted Pomegranate Arils: For fresh flavor and visual appeal; 1 Tbsp (5 g) Finely Chopped Fresh Parsley: Adds color and herbaceous flavor

Description

These roasted baby potatoes are coated in a savory Parmesan crust and drizzled with a sweet and tangy pomegranate glaze, creating an irresistible combination of textures and flavors. This recipe is easy to make and perfect for any occasion.

Ingredients

Scale

1 kg (2.2 lb) Baby Potatoes: Halved, washed thoroughly
2 Tbsp (30 ml) Olive Oil: For tossing and preventing sticking
3 Tbsp (45 g) Grated Parmesan Cheese: Freshly grated is best
½ cup (50 g) Panko Breadcrumbs: For a crispy crust
1 tsp (2 g) Smoked Paprika: Adds smoky flavor and color
½ tsp (2.5 g) Garlic Powder: For subtle garlic aroma
Salt and Pepper to Taste: Seasoning is crucial
2 Tbsp (30 ml) Pomegranate Molasses: Key ingredient in the glaze
1 tsp (5 ml) Lemon Juice: Brightens the glaze
1 Tbsp (15 ml) Extra Virgin Olive Oil: Adds sheen and richness to glaze
2 Tbsp (20 g) Toasted Pomegranate Arils: For fresh flavor and visual appeal
1 Tbsp (5 g) Finely Chopped Fresh Parsley: Adds color and herbaceous flavor

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Instructions

Preheat & Prep: Preheat oven to 200°C (400°F), line a baking sheet with parchment paper.
Season Potatoes: Toss halved potatoes with olive oil, salt, and pepper.
Make Crust: Combine Parmesan, panko, paprika, garlic powder, and salt.
Crust Potatoes: Sprinkle Parmesan mixture over potatoes, pressing to adhere.
First Roast: Roast for 25-30 minutes, until edges are golden.
Flip & Roast: Flip and roast for another 15-20 minutes, until crisp and tender.
Make Glaze: Simmer pomegranate molasses, lemon juice, and olive oil for 3-4 minutes.
Glaze & Broil: Brush potatoes with glaze, broil for 2-3 minutes.
Garnish & Serve: Transfer to a plate, drizzle with glaze, and garnish with arils and parsley.

Notes

For maximum crispiness, avoid overcrowding the baking sheet and use high-quality Parmesan cheese. Toasting the panko breadcrumbs enhances their crunch.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 250 kcal
Sugar: 10 g
Sodium: 300 mg
Fat: 15 g
Saturated Fat: 5 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 3 g
Protein: 5 g
Cholesterol: 20 mg