About this recipe:This warm salad uses my favourite potato - jersey royals. Use tinned sardines in olive oil if you're in a pinch. Instead of roasting the potatoes in a preheated oven, start them in a cold oven and roast them as the oven heats. Cooked this way, they brown nearly twice as fast.
1 1/4 teaspoons herbes de Provence or dried thyme leaves
sea salt and freshly ground black pepper
12 fresh sardines
1kg jersey royal new potatoes, halved
70g pitted and halved Kalamata olives
1 shallot, sliced
2 tablespoons chopped fresh parsley
1 1/2 tablespoons fresh lemon juice
1 tablespoon mayonnaise
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
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Method Prep:15min › Cook:25min › Ready in:40min
In a large bowl, combine the 2 tbsp oil with the herbs, salt and pepper. Place the sardines in the bowl and toss to coat. Place on a baking tray lined with parchment and set aside.
In the same bowl, toss potatoes in oil with herbs, a generous sprinkling of salt and a few grinds of pepper. Place potatoes, cut side down, in a single layer on a swiss roll tin. Set tin on lowest rack of cold oven; heat oven to 230 C / Gas mark 8. Roast until golden brown and potatoes are tender, 20 to 25 minutes. Stir halfway through cooking to brown evenly.
After the potatoes are cooked, set them aside to cool slightly. Heat the oven's grill and place the tray with the sardines under the grill. Grill for approx 5 minutes per side, depending on the size of the sardines, till they flake easily with a fork.
Meanwhile, transfer potatoes to a large bowl; add olives, shallot and parsley.
Whisk lemon juice, mayonnaise, garlic a big pinch of sea salt and a couple of grinds of pepper in a measuring jug. Slowly whisk in oil in a slow, steady stream. Pour dressing over potatoes; toss to coat. Dish onto six plates, and place two grilled sardines atop each. Enjoy!