Mixed Pantry Pan Roast

By Grace ParisiPublished: Dec 16, 2012

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Yields:

4

Cook Time:

10 mins

Total Time:

40 mins

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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.

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Ingredients

1 lb. fingerling potatoes
1 medium sweet onion
4 clove garlic
1/2 tsp. crushed red pepper
1/4 cup extra-virgin olive oil
salt
1/2 cup oil-packed, sun-dried tomatoes
1 lemon
1 can hearts of palm
2 can oil-packed smoked sardines

Directions

1. Step 1Preheat the oven to 450 degrees F. 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. Step 2Bake 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.
  
  Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.