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.
1 pound fingerling potatoes, halved lengthwise
1 (medium) sweet onion, coarsely chopped
4 cloves garlic, thickly sliced
1/2 teaspoon crushed red pepper
1/4 cup extra-virgin olive oil
1/2 cup oil-packed, sun-dried tomatoes, drained and coarsely chopped
1 lemon, very thinly sliced and seeded
1 can (14 ounces) hearts of palm, drained, hearts cut into 1-inch pieces
2 cans (8 to 10 ounces) oil-packed smoked sardines, drained
How to Make It
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.
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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