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Mixed Pantry Pan Roast
© Johnny Miller

Mixed Pantry Pan Roast

  • ACTIVE: 10 MIN

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. 1 pound fingerling potatoes, halved lengthwise
  2. 1 medium sweet onion, coarsely chopped
  3. 4 garlic cloves, thickly sliced
  4. 1/2 teaspoon crushed red pepper
  5. 1/4 cup extra-virgin olive oil
  6. Salt
  7. 1/2 cup oil-packed, sun-dried tomatoes, drained and coarsely chopped
  8. 1 lemon, very thinly sliced and seeded
  9. One 14-ounce can hearts of palm—drained, hearts cut into 1-inch pieces
  10. Two 4- to 5-ounce cans oil-packed smoked sardines, drained
  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.

Suggested Pairing

Citrusy, minerally Collio Bianco.