Pomegranate Molasses Roasted Potatoes

Name: Pomegranate Molasses Roasted Potatoes
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¾ lb (800 g) baby gold or red potatoes, cut into 1-inch pieces; 3½ tablespoons (52 ml) extra-virgin olive oil; 2½ tablespoons (37 ml) pomegranate molasses; 3 garlic cloves, minced; kosher salt, to taste; freshly ground black pepper, to taste; ½ cup (60 g) raw walnut halves, roughly chopped; ¼ cup (15 g) fresh flat-leaf parsley, loosely packed, roughly chopped; ⅓ cup (50 g) pomegranate arils (seeds) (optional)

From the MyKitchenBank Kitchen

Crispy-edged roasted potatoes glazed with tangy pomegranate molasses, toasted walnuts, and fresh herbs. This Middle Eastern–inspired side combines the sweet-tart depth of pomegranate molasses with nutty walnuts and a whisper of garlic for a bold, elegant dish that pairs beautifully with grilled meats, roasted chicken, or vegetarian mains.

Prep: 12 min
Cook: 35 min
Wait: 5 min
Total: 52 min
Makes: 4 servings (about 4 cups)

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Steps

Before you start

Preheat your oven to 425°F (220°C) and allow it to fully heat
Cut potatoes into even 1-inch pieces so they roast uniformly
Have all ingredients measured and ready before you start

1
Toast walnutsOven 425°F / 220°C
- Spread the chopped walnuts on a small section of the baking sheet and toast in the preheated 425°F (220°C) oven for 5–6 minutes, stirring once halfway through, until fragrant and light golden.
- Transfer to a small bowl and set aside.
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Ready when: Walnuts are light golden and smell toasted
Tip: Don't walk away—walnuts brown quickly and can burn in seconds
2
Prepare glaze
- In a small bowl, whisk together the pomegranate molasses, 2 tablespoons (30 ml) of olive oil, minced garlic, and a pinch of kosher salt.
- Set aside.
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Ready when: Mixture is smooth and well combined
3
Season and arrange potatoes
- In a large bowl, toss the cut potatoes with the remaining 1.5 tablespoons (22 ml) of olive oil, kosher salt, and freshly ground black pepper.
- Spread in a single layer on the baking sheet, cut-side down, in an even layer.
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Ready when: Potatoes are evenly coated and arranged cut-side down
Tip: Placing cut-side down helps them develop a golden crust
4
Roast potatoesOven 425°F / 220°C
- Roast the potatoes at 425°F (220°C) for 20–25 minutes, stirring once at the 12-minute mark, until the cut sides are deep golden brown and the potatoes are fork-tender.
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Ready when: Cut surfaces are deep golden brown and potatoes are easily pierced with a fork
Tip: Stir once around the midpoint to ensure even browning on all sides
5
Add glaze and finishOven 425°F / 220°C
- Remove the baking sheet from the oven.
- Drizzle the pomegranate molasses glaze over the hot potatoes and toss gently to coat evenly.
- Return to the oven for 2 minutes to warm the glaze.
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Ready when: Glaze is warm and glistening over the potatoes
Tip: Toss gently so potatoes don't fall apart; the glaze will cling to the warm surface
6
Rest and garnish
- Let the roasted potatoes rest for 3–5 minutes.
- Transfer to a serving dish, scatter the toasted walnuts and fresh parsley over the top, and top with pomegranate arils if using.
- Taste and adjust seasoning with salt and pepper as needed before serving.
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Ready when: Potatoes are cooled enough to serve, garnishes are in place
Tip: Add fresh parsley and pomegranate arils just before serving so they stay bright and fresh

Good to know

Tips

Pomegranate molasses is a concentrated, tart-sweet syrup found in Middle Eastern markets or online; don't confuse it with grenadine, which is much sweeter
For deeper caramelization, roast the potatoes at 450°F (232°C) for 20–22 minutes, checking around the 15-minute mark so they don't blacken
If your potatoes are large, cut them into smaller 3/4-inch pieces to ensure they roast through before the outsides burn
This dish is best served warm or at room temperature; cold potatoes will seem stodgy

Make ahead

Potatoes can be roasted and glazed up to 4 hours ahead; reheat gently in a 350°F (175°C) oven for 8–10 minutes covered with foil. Add walnuts, parsley, and pomegranate arils just before serving.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 8–10 minutes (covered with foil), or microwave for 1–2 minutes. Best served warm. Do not freeze, as the texture of the potatoes will suffer.

Substitutions

pomegranate molasses → balsamic vinegar (use 1.5 tablespoons / 22 ml) mixed with 1 tablespoon (15 ml) honey. Balsamic is less sharp and more sweet; reduce to 1 tablespoon if you prefer a brighter tang
raw walnut halves → toasted pine nuts or blanched almonds, slivered. Both offer similar richness; use the same quantity by weight
fresh flat-leaf parsley → fresh mint or a mix of mint and parsley. Mint adds a cool, herbaceous note that complements the pomegranate
pomegranate arils (seeds) → dried cranberries or tart dried cherries. Rehydrate dried fruit briefly in warm water for softer texture; they add tartness and chew