SMOKED SAUSAGE AND POTATO BAKE

A hearty sheet-pan meal of smoked sausage, tender roasted potatoes and vegetables tossed with olive oil and warm spices — easy to prepare and perfect for a weeknight dinner.

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Prep Time 15

Cook Time 40

Total Time 55

Servings

Ingredients

Main Ingredients

1.5 lb smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
2.5 lb potatoes (red or Yukon Gold), cut into 1-inch pieces no need to peel
1 medium yellow onion, thickly sliced
1 medium red bell pepper, cut into 1-inch pieces
2 tbsp olive oil plus more for drizzling if needed
3 cloves garlic, minced
1 tsp smoked paprika
0.5 tsp dried thyme
1 tsp kosher salt adjust to taste
0.5 tsp freshly ground black pepper
2 tbsp unsalted butter, melted optional, for extra browning

Instructions

Preparation Steps

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment for easy cleanup.
In a large bowl, combine the potato pieces, sliced sausage, onion and bell pepper.
Add olive oil, minced garlic, smoked paprika, dried thyme, salt and black pepper. Toss everything until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet. Drizzle melted butter over the top if using.
Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through, until the potatoes are tender and browned and the sausage is heated through.
Remove from the oven, taste and adjust seasoning. Let sit 2 to 3 minutes, then serve hot garnished with chopped parsley if desired.

Notes

This simple bake is easy to adapt: swap in smoked turkey sausage or add sliced carrots and Brussels sprouts for more vegetables. Leftovers keep well in the fridge for 3 days and reheat in a skillet for best texture.