Mediterranean Roasted Potatoes with Whipped Goat Cheese and Pomegranate Seeds
Golden, crispy roasted potatoes are tossed with olive oil, herbs, and spices, then served over a creamy whipped goat cheese base. Finished with jewel-like pomegranate seeds and fresh herbs, this dish is a beautiful balance of savory, creamy, and bright flavors — Mediterranean comfort food with a touch of elegance.
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4 (side dish)
Ingredients
For the Roasted Potatoes:
1 ½ lbs (700 g) baby potatoes (or fingerlings), halved
3 tbsp olive oil
1 tsp dried oregano
½ tsp smoked paprika
½ tsp garlic powder
½ tsp cumin
Salt & black pepper, to taste
For the Whipped Goat Cheese:
5 oz (140 g) goat cheese, softened
½ cup plain Greek yogurt (or cream cheese for richer texture)
1 tbsp olive oil
1 tsp lemon zest
1–2 tsp lemon juice
Salt & black pepper, to taste
Garnish:
½ cup pomegranate seeds
2 tbsp fresh parsley or mint, chopped
Extra drizzle of olive oil
Instructions
1. Roast the Potatoes
Preheat oven to 425°F (220°C).
Toss halved potatoes with olive oil, oregano, paprika, garlic powder, cumin (if using), salt, and pepper.
Spread on a baking sheet in a single layer.
Roast 30–35 minutes, flipping halfway, until golden and crispy.
2. Make the Whipped Goat Cheese
In a food processor, combine goat cheese, yogurt, olive oil, lemon zest, lemon juice, salt, and pepper.
Blend until smooth and creamy (add 1–2 tsp water if needed for extra fluffiness).
3. Assemble the Dish
Spread the whipped goat cheese onto a serving platter.
Top with roasted potatoes.
Scatter pomegranate seeds and fresh parsley or mint over the top.
Drizzle lightly with olive oil before serving.
Notes & Tips
Make-Ahead: Roast the potatoes ahead of time and reheat in the oven before serving. Whipped goat cheese can be stored for up to 3 days in the fridge.
Extra Flavor: Add toasted pine nuts or walnuts for crunch.
Spice Variation: Swap smoked paprika for za’atar or sumac for a brighter, more lemony flavor.
Serving Idea: Works beautifully as a side to roasted chicken, lamb, or grilled fish.
Frequently Asked Questions
Q: Can I substitute the goat cheese?
A: Yes — whipped feta or labneh works wonderfully if you prefer a different cheese base.
Q: Can I make it vegan?
A: Use a vegan cream cheese or cashew cream instead of goat cheese, and it will still taste fantastic.
Q: Can I use larger potatoes?
A: Absolutely — just cut into 1-inch cubes so they roast evenly.
Nutritional Information
Calories: 290
Protein: 8 g
Carbs: 32 g
Fiber: 4 g
Fat: 15 g
Sodium: 380 mg