Crispy Saffron Potatoes with Lemon Herb Yogurt and Pomegranate Molasses Drizzle

Ingredients

• •6 medium Yukon gold potatoes, peeled and sliced into wedges
• •1/4 cup olive oil
• •1/2 teaspoon saffron threads, steeped in 2 tablespoons warm water
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •Salt and pepper to taste
• •1 cup plain Greek yogurt
• •1 tablespoon lemon juice
• •1 tablespoon chopped fresh dill
• •1 tablespoon chopped fresh parsley
• •1 teaspoon garlic powder
• •2 tablespoons pomegranate molasses
• •2 tablespoons pomegranate seeds (optional, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. 2

   Peel and slice the Yukon gold potatoes into wedges, then place them in a large bowl.

3. 3

   In a small bowl, combine olive oil, steeped saffron water, ground cumin, smoked paprika, salt, and pepper. Mix well to create a flavorful oil mixture.

4. 4

   Pour the saffron oil mixture over the potato wedges and toss until the potatoes are evenly coated.

5. 5

   Spread the potato wedges in a single layer on the prepared baking sheet and roast in the oven for 35-40 minutes, flipping halfway through, until golden brown and crispy.

6. 6

   While the potatoes are roasting, prepare the lemon herb yogurt by mixing Greek yogurt, lemon juice, chopped dill, chopped parsley, garlic powder, and a pinch of salt in a bowl. Stir until smooth and set aside.

7. 7

   Once the potatoes are done, transfer them to a serving platter.

8. 8

   Drizzle the roasted potatoes with pomegranate molasses and, if desired, sprinkle with pomegranate seeds for garnish.

9. 9

   Serve the crispy saffron potatoes with the lemon herb yogurt on the side or drizzled over the top. Enjoy immediately!