Ingredients
The following ingredients have 4 Servings
- 1 lb. little yellow potatoes ((454 grams))
- 1 medium onion ((5-6 ounces or 142-170 grams))
- 4 cloves garlic ((about 5 ounces or 142 grams))
- 2 medium carrots
- 2 tablespoons olive oil
- ½ cup cherry tomatoes
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 8-10 ounces smoked sardines, drained ((227-283 grams; approximately two cans))
- salt ((optional))
- ¼ teaspoon crushed red pepper ((optional, for a bit of heat))
Instruction
- Rinse the potatoes and chop them into ½-1 inch dice (1.27-2.54 cm). Chop the carrots and onion into ½ inch dice (1.27 cm). Peel and mince the garlic and halve the small cherry tomatoes.
- Preheat the oven to 450°F (232°C). Mix potatoes, onion, carrots, tomatoes, garlic, red pepper (if using), lemon juice, and olive oil. Mix in the zest. Season with salt if needed. Place mixture into a baking dish and place on a rack ⅓ down from the top of the oven.
- Bake uncovered for 40-45 minutes, until the potatoes are tender.
- Drain the canned sardines and place them on top of the veggies. Put the casserole baking dish back in the oven. Roast for an additional 3-5 minutes at 450°F (232°C).
- Remove your sardine bake from the oven and let cool several minutes before serving. Enjoy!