Smashed Halloumi Potatoes with Garlic Butter & Pomegranate is a delightful dish that marries the crispy texture of smashed potatoes with the rich, salty allure of halloumi cheese, all drizzled in aromatic garlic butter and brightened by tart pomegranate seeds. I stumbled upon this recipe one evening while looking for a new way to jazz up potatoes for dinner, and I was pleasantly surprised by how quickly it became a household favorite. Whether you’re hosting a weekend brunch with friends or searching for a quick weeknight meal that feels special, this recipe fits the bill beautifully.
What Makes This Recipe Special
You’ll absolutely adore these smashed halloumi potatoes for several reasons. First, they’re incredibly quick to prepare, taking less than half an hour from start to finish. Perfect for those nights when you want something delicious but don’t have hours to spend in the kitchen! They’re budget-friendly too; with just a few key ingredients, you can create a dish that feels gourmet.
These potatoes are not only a treat for the palate but also a feast for the eyes, thanks to the vibrant sprinkle of pomegranate seeds and fresh parsley. The combination of flavors and textures makes this dish perfect for serving at family gatherings or potlucks, where it’s sure to impress.
"This recipe has changed the way I make potatoes! The combination of halloumi and pomegranate is genius. Everyone at the table couldn’t get enough!"
Cooking Process Explained
Getting started with Smashed Halloumi Potatoes is straightforward, and the results are nothing short of spectacular. The first step is to boil the baby potatoes until tender, then you’ll gently smash them to create surface area for maximum crispiness. A drizzle of golden garlic butter takes these potatoes to the next level, enhancing their flavor while inviting the savory halloumi to melt beautifully on top. After a quick bake in the oven, a sprinkle of pomegranate seeds and parsley completes the dish, adding freshness and a pop of color.
What You’ll Need
Before diving into the cooking process, let’s gather our ingredients:
- 1 lb baby potatoes (boiled until tender)
- 8 oz halloumi (sliced)
- 2 tablespoons butter (melted)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup pomegranate seeds
- 1 tablespoon chopped parsley
(Note: You can easily swap baby potatoes for other small varieties like fingerlings. If you’re looking to reduce calories, consider using a lighter butter substitute.)
