Description
A vibrant dish combining roasted baby potatoes, whipped goat cheese, and pomegranate seeds, perfect as a side or light snack.
Ingredients
Scale
- 1 1/2 lbs (700 g) baby potatoes, halved
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 oz goat cheese
- 1/4 cup heavy cream
- 1/2 cup pomegranate seeds
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the halved baby potatoes with olive oil, dried oregano, smoked paprika, garlic powder, salt, and pepper.
- Spread the potatoes on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes or until golden brown and tender.
- Meanwhile, in a separate bowl, whip the goat cheese and heavy cream together until smooth and creamy.
- Once the potatoes are done, remove them from the oven and let them cool slightly.
- Serve the roasted potatoes topped with the whipped goat cheese and sprinkle with pomegranate seeds.
Notes
Ensure potatoes are cut evenly for uniform cooking. You can substitute Greek yogurt for a lighter version of the whipped goat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Mediterranean, roasted potatoes, goat cheese, pomegranate, vegetarian