Preheat oven to 425°.
Heat olive oil in large, ovenproof skillet. Add potatoes, garlic, thyme and rosemary and toss over medium-high heat for 2-3 minutes.
Remove skillet from heat and place in oven. Cook, uncovered and stirring occasionally, for 30 minutes or until potatoes are tender when pierced with a fork.
Remove from oven, toss with pomegranate reduction and salt and pepper. Return skillet to oven and roast an additional six minutes.
Remove from oven, let cool slightly and serve.