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This one-pan supper combines a number of standard shelf-stable pantry staples, like sun-dried tomatoes, tinned sardines and hearts of palm, in a delicious all-in-one meal.

Grace Parisi
Recipe by Food & Wine January 2013

Gallery

Johnny Miller

Recipe Summary

active:
10 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°. In a large bowl, toss the potatoes with the onion, garlic, crushed red pepper and olive oil and season with salt. Spread the potato mixture in a large glass or ceramic baking dish. Add the sun-dried tomatoes and lemon slices to the bowl and toss with any remaining oil from the tomatoes. Scatter the sun-dried tomatoes and lemon slices over the potatoes.

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  • Bake for about 25 minutes, or until the potatoes are tender. Stir in the hearts of palm and roast for 5 minutes longer. Add the sardines and roast for about 1 minute longer, just until heated through. Serve the pan roast right away.

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