Grilled Sardines with Crispy Herb Potatoes

Instructions

1. 1

   Preheat your grill to medium-high heat. If using a charcoal grill, allow coals to reach an even temperature.

   Tip: For best results, oil your grill grates with a paper towel dipped in oil to prevent sticking.

2. 2

   Toss the potato cubes with 4 tablespoons of olive oil, half the minced garlic, rosemary sprigs, salt, black pepper, and smoked paprika. Spread onto a large sheet of aluminum foil.

   Tip: Make a pouch with the foil to keep the potatoes moist and evenly cooked.

3. 3

   Place the foil packet on the grill and cook for 20-25 minutes, shaking the packet occasionally, until potatoes are golden and tender.

   Tip: You can test doneness by carefully opening the foil and piercing a potato with a fork.

4. 4

   While potatoes cook, pat the sardines dry with paper towels. Rub the inside and outside with the remaining 2 tablespoons of olive oil, remaining garlic, lemon juice, and red pepper flakes.

   Tip: Don't over-handle the delicate fish; use gentle motions to avoid tearing the flesh.

5. 5

   Place sardines directly on the oiled grill grates, cooking for 3-4 minutes per side until the flesh is opaque and flakes easily with a fork.

   Tip: Sardines cook quickly, so watch them carefully to avoid overcooking.

6. 6

   Transfer the cooked potatoes from the foil to a serving platter and sprinkle with fresh parsley.

   Tip: Carefully open the foil away from your face to avoid steam burns.

7. 7

   Arrange the grilled sardines on the platter with the potatoes and fresh arugula. Serve immediately with lemon wedges on the side.

   Tip: The warm potatoes will slightly wilt the arugula, creating a balanced temperature contrast.