Place the potatoes into a large pot and cover with well-salted water. Bring to a boil over high heat and boil for 18 to 20 minutes until the potatoes are tender. Drain and rinse under cold water and allow to cool to room temperature.
Heat oven to 450ºF. Brush 2 tablespoons olive oil onto a rimmed baking sheet.
Once the potatoes have cooled, line potatoes on the rimmed baking sheet with 1 inch spacing. Gently smash each potato using the bottom of a glass cup. Be careful not to smash too much, the potatoes should still retain their shape and be easy to pick up in one piece.
Brush the remaining 2 tablespoons olive oil over the top of the potatoes and season with salt and pepper.
Bake for 35 to 40 minutes on the bottom rack of the oven, flipping halfway through, until golden brown and crunchy on the outside.
While the potatoes cook, make the Dijon POM Herb Sauce: In a small bowl, whisk the Dijon mustard, shallots, garlic, POM Wonderful 100% Pomegranate Juice, parsley, tarragon, honey, and chili flakes. While whisking, slowly add in the olive oil until combined. Season with salt and pepper to taste; set aside.
Place the potatoes on a platter, top with crème fraiche and POM Pomegranate Arils and drizzle with Dijon POM Herb Sauce.
Dijon POM Herb Sauce:
2 tablespoons grainy Dijon mustard
1 tablespoon shallot, minced
1 clove garlic, minced
3 tablespoons POM Wonderful 100% Pomegranate Juice
2 tablespoons flat-leaf parsley, chopped
2 tablespoons tarragon, chopped
1 tablespoon honey
1 teaspoon red chili flakes
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste