It is 6pm. You are tired. Dinner needs to happen fast.
This roasted sausage and potatoes meal is my favorite fall rescue. It is warm, hearty, and fills your home with a cozy aroma. You only need one pan to make this happen tonight.
Why This Recipe Is a Winner
This recipe is a winner because it uses minimal prep time. You just chop, toss, and let the oven do the hard work. It is perfect for those busy fall weeknights when homework and activities pile up.
Your family will love the mix of textures. The potatoes get crispy edges while the sausage stays juicy. It is a budget-friendly meal that feels like a big, warm hug. Even the pickiest eaters usually clear their plates with this one.
Simple Method
How it comes together is truly simple. You mix everything in one bowl to coat it well. Then, you spread it out on a single sheet pan. No fancy techniques are required for these delicious results.
Shortcuts make this even easier for beginners. You can buy pre-chopped onions or peppers to save time. Even if you have never roasted a potato, you can do this. Just keep the pieces similar in size for even cooking.
Ingredients You’ll Need
Most of these items are likely in your pantry right now.
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1.5 pounds Yukon Gold potatoes, cubed into 1-inch pieces
- 1 medium yellow onion, diced
- 1 large red bell pepper, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Step-by-Step
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the sliced sausage, cubed potatoes, diced onion, and chopped bell pepper.
- Drizzle the mixture with olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, salt, and black pepper.
- Toss the ingredients thoroughly until all components are evenly coated with oil and seasoning.
- Spread the mixture across the prepared baking sheet in a single, even layer to ensure proper roasting.
- Bake for 40 to 45 minutes, using a spatula to turn the mixture halfway through the cooking time.
- Remove from the oven once the potatoes are fork-tender and the sausage is browned.
- Garnish with fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this warm right off the pan. It looks beautiful with a sprinkle of fresh green parsley on top. You can pair it with a simple side salad for a fresh crunch. A dollop of grainy mustard on the side is also delicious.
For a family meal, put the pan right in the center of the table. Let everyone scoop out their favorite golden bits. It is a relaxed way to eat and enjoy each other’s company. Set the table, light a candle, and enjoy a stress-free evening.
Storage & Reheating
Leftovers store beautifully in the fridge for up to four days. Use an airtight container to keep everything fresh. This makes a fantastic meal prep option for busy weekday lunches. You can easily reheat a portion in the microwave or air fryer.
To keep the potatoes crispy, reheat them in a 350°F oven for 10 minutes. Avoid freezing this dish as the potatoes can get grainy. It is so good, you likely won’t have much left anyway. Always check that the sausage is steaming hot before serving again.
Tips for Best Results
- Don’t skip the parchment paper for the easiest cleanup ever.
- Cut your potato cubes into even sizes so they finish cooking together.
- Avoid crowding the pan or the vegetables will steam instead of roast.
- Use Yukon Gold potatoes because they have a naturally creamy texture.
- For a fall twist, add a few cubes of butternut squash.
- Flip the mixture halfway through to get golden browning on all sides.
- Add a pinch of red pepper flakes if your family likes a little heat.
Ways to Switch It Up
- Swap the smoked sausage for spicy andouille for a bolder flavor.
- Use sweet potatoes instead of Yukon Golds for a boost of nutrients.
- Add a handful of fresh summer zucchini during the last 15 minutes.
- Make it dairy-free by ensuring your sausage brand is compliant.
- Substitute the onion with shallots for a milder, sweeter taste.
Common Questions
Can I use Russet potatoes instead?
You can use Russets, but they are starchier and might fall apart. Yukon Golds hold their shape better during high-heat roasting. If using Russets, peel them first for the best texture.
Will kids eat the bell peppers?
The peppers get very soft and sweet in the oven. Most kids find them much easier to eat when roasted this way. You can also cut them into very small pieces to blend in.
How do I know when the potatoes are done?
The potatoes should be fork-tender and easily pierced. They will also have golden-brown edges. If they are still firm, give them another five minutes in the oven.
I hope this cozy recipe brightens your fall evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Roasted Sausage and Potatoes
Ingredients
- 1 pound smoked sausage, sliced into 1/2-inch rounds
- 1.5 pounds Yukon Gold potatoes, cubed into 1-inch pieces
- 1 medium yellow onion, diced
- 1 large red bell pepper, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the sliced sausage, cubed potatoes, diced onion, and chopped bell pepper.
- Drizzle the mixture with olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, salt, and black pepper.
- Toss the ingredients thoroughly until all components are evenly coated with oil and seasoning.
- Spread the mixture across the prepared baking sheet in a single, even layer to ensure proper roasting.
- Bake for 40 to 45 minutes, using a spatula to turn the mixture halfway through the cooking time.
- Remove from the oven once the potatoes are fork-tender and the sausage is browned.
- Garnish with fresh parsley and serve immediately.
