Sardines with Potatoes and Cherry Tomatoes

There’s this smell that takes over the kitchen – something warm and vaguely briny – when you roast sardines with potatoes and cherry tomatoes, and for me, it always feels like a mix of sun and salt and something deeply, quietly comforting. The kind of dish that isn’t dramatic to look at, not fancy, but the moment you break into the soft potato, taste the sweet burst of roasted tomato, and catch that silky oiliness from the fish… oh, it’s just good. Not just delicious, but grounding. It’s the kind of recipe I cook when I want both simplicity and depth, when I want to eat with my hands and not think too much. Sardines, potatoes, cherry tomatoes – that’s it, really. And yet, somehow, it turns into something kind of magical.

Why You’ll Crave It

• The sardines roast into little flavor bombs – crisp skin, tender inside, no fussing needed
• Potatoes get golden at the edges, soft in the middle – they soak up the fish and tomato juices like they were meant to be together
• Roasted cherry tomatoes add natural sweetness, just the right contrast to the richness of the sardines
• It’s deeply nourishing – full of omega-3s, good carbs, and brightness from herbs
• Minimal chopping, no fancy equipment – you’ll have it all in the oven in under 20 minutes

The first time I made this was in my tiny old kitchen with a window that never quite opened right – but the smell of it roasting is what I remember most.

What You’ll Need

• Fresh sardines: 4 whole sardines, gutted and cleaned – ask your fishmonger if you don’t feel like dealing with it
• Potatoes: 300 grams of waxy potatoes, cut into small cubes, skin-on or peeled, both work
• Cherry tomatoes: 200 grams, halved – the riper, the sweeter, the better
• Olive oil: 3 tablespoons, good quality if possible – it’s the base of all the flavor here
• Garlic: 2 cloves, minced – don’t press it, just finely chop for better texture
• Fresh parsley: a generous handful, roughly chopped – adds a clean, herbal lift at the end
• Salt: to taste – I use flaky sea salt but regular is totally fine
• Pepper: freshly ground, enough to give it a little warmth
• Lemon: a wedge or two for squeezing – totally transforms the final plate

Easy How-To

Boil the potatoes first

Cube the potatoes and boil them in salted water until just tender – about 10 to 12 minutes. You don’t want them falling apart. Drain them well and let them steam dry a minute or two.

Layer it all together

Toss the warm potatoes gently with the cherry tomatoes in a baking dish. Drizzle with olive oil, add the garlic, sprinkle with salt and pepper, and toss again, carefully. Then lay the sardines right over the top, nestled in. They’ll sort of baste the rest as they cook.

Roast it till golden

Into the oven it goes – preheated to 200°C (390°F) – for 20 to 25 minutes, or until everything’s a bit caramelized and the fish is cooked through. The sardine skin might blister and crisp, which is just what you want.

Finish with herbs and lemon

Once it’s out, scatter chopped parsley over everything and squeeze a little lemon juice on top. That brightness cuts through the oiliness in the loveliest way. Serve it right in the dish, rustic and honest.

Good to Know

• If your sardines smell too strong raw, submerge them in cold water with a splash of lemon juice for 5 minutes – it mellows them out beautifully
• The tomatoes will leak their juice – don’t panic – it mingles with the olive oil and becomes this glorious sauce for the potatoes
• If you’re short on oven space, you can cook this in a skillet on the stovetop too, just keep the heat medium and cover loosely

Serving Ideas

• Serve straight from the baking dish with crusty bread to scoop everything up, juices and all
• Pair with a green salad with vinegar-based dressing for some contrast
• For a more filling dinner, add a poached or soft-boiled egg on top – sounds odd, but it’s ridiculously good

Top Tricks

• Use a baking dish just big enough to fit everything snugly – crowded means better flavor mingling
• Let the sardines come to room temperature before roasting to help them cook evenly and stay tender
• Try adding a pinch of smoked paprika or a crushed chili for an extra layer of warmth

Frequently Asked Questions

Can I use canned sardines for this recipe?

Yes, though fresh ones roast better. If using canned sardines, choose ones packed in olive oil and add them just for the last 5 minutes of baking – they warm through without drying out.

What kind of potatoes work best?

Waxy or all-purpose ones like Yukon Gold or new potatoes hold their shape best. Avoid starchy baking potatoes like Russets — they tend to fall apart too much.

Can I make this ahead of time?

You can prep and boil the potatoes a few hours before, but bake it right before serving. Sardines taste best straight from the oven — warm and gently crisp.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as long as you don’t serve it with bread. Just to be safe, check any added spices or oil for hidden starches if cooking for someone with celiac.

What herbs besides parsley work here?

Fresh thyme or oregano both tuck in nicely with the sardines. You could even add a few sprigs while roasting for a slightly woodsy aroma.