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Smoked Sausage and Potatoes

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Hearty one-pan meal featuring smoky sausage, tender potatoes, and vegetables roasted to perfection with savory herbs and spices.

Ingredients

Scale
  • 1 lb (450 g) smoked sausage (such as kielbasa or Andouille), sliced into ½‑inch rounds
  • 1.5 lb (700 g) baby potatoes, halved or quartered
  • 1 red bell pepper, cut into strips
  • 1 small red onion, cut into wedges
  • 2 Tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp dried thyme (or Italian seasoning)
  • Salt and pepper, to taste
  • Optional: chopped fresh parsley for garnish

Instructions

  1. Preheat oven to 425 °F (220 °C). Line a large baking sheet with parchment paper or foil for easy cleanup.
  2. In a large bowl, combine olive oil, smoked paprika, garlic powder, thyme, salt, and pepper.
  3. Add smoked sausage slices, potatoes, red bell pepper, and onion to the bowl. Toss until everything is evenly coated.
  4. Spread the sausage and vegetables in a single layer on the prepared baking sheet.
  5. Roast for 25–30 minutes, stirring or flipping halfway through, until potatoes are tender and edges are golden and crisp.
  6. Remove from oven and garnish with fresh parsley if desired.
  7. Serve hot as a satisfying main or alongside a green salad.

Notes

  • Use your favorite smoked sausage variety—kielbasa, Andouille, or even chorizo work well.
  • Feel free to substitute sweet potatoes or baby gold potatoes.
  • Add other veggies like zucchini, Brussels sprouts, or carrots for variety.
  • For extra crispiness, broil for 2–3 minutes at the end—watch closely!
  • Make it gluten-free by ensuring your sausage is GF.

Nutrition

Find it online: https://ukfinda.com/smoked-sausage-and-potatoes/