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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
salt |
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 |
Directions:
1. 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.
2. 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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