Name: Mixed Pantry Pan Roast
Yield: 4
Ingredients: 1 lb. fingerling potatoes -; 1 medium sweet onion -; 4 clove garlic -; 1/2 tsp. crushed red pepper -; 1/4 c. extra-virgin olive oil -; Salt -; 1/2 c. oil-packed, sun-dried tomatoes -; 1 lemon -; 1 can hearts of palm -; 2 can oil-packed smoked sardines -

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Ingredients for - Mixed Pantry Pan Roast

1. 1 lb. fingerling potatoes -

2. 1 medium sweet onion -

3. 4 clove garlic -

4. 1/2 tsp. crushed red pepper -

5. 1/4 c. extra-virgin olive oil -

6. Salt -

7. 1/2 c. oil-packed, sun-dried tomatoes -

8. 1 lemon -

9. 1 can hearts of palm -

10. 2 can oil-packed smoked sardines -

How to cook deliciously - Mixed Pantry Pan Roast

1. Stage

Preheat 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. Stage

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. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.