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One-Pan Sausage and Potatoes - A Cozy, Weeknight-Friendly Meal

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds baby potatoes (halved; or use russet/yellow potatoes cut into 1-inch chunks)
  • 1 pound smoked sausage or kielbasa (sliced into 1/2-inch coins; or use Italian sausage links, cut into chunks)
  • 1 large yellow onion (thickly sliced)
  • 2 bell peppers (any color; sliced into strips)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • Optional: 1/4 teaspoon red pepper flakes for heat
  • Optional finisher: 1 tablespoon chopped fresh parsley, a squeeze of lemon, or grated Parmesan

Method
 

  1. Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup. A heavy-duty, rimmed baking sheet works best to prevent warping.
  2. Prep the potatoes. Halve baby potatoes or cut larger potatoes into 1-inch chunks. Pat them dry with a paper towel to help them crisp in the oven.
  3. Slice the sausage and vegetables. Cut the sausage into 1/2-inch pieces. Slice the onion and bell peppers into thick strips so they don’t burn.
  4. Toss with oil and seasonings. In a large bowl, combine potatoes, peppers, and onions. Add olive oil, salt, pepper, smoked paprika, garlic powder, oregano, and red pepper flakes if using. Toss until everything is evenly coated.
  5. Spread on the sheet pan. Arrange the vegetables in a single layer on the pan. Scatter the sausage pieces evenly over the top. Avoid overcrowding to encourage browning.
  6. Roast for 25 minutes. After 25 minutes, stir and flip the potatoes and sausage to promote even crisping.
  7. Roast 10–15 minutes more. Continue cooking until the potatoes are tender and golden with crisp edges, and the sausage is browned at the edges. Total time is usually 35–40 minutes.
  8. Finish and serve. Taste and adjust salt as needed. Add a squeeze of lemon, sprinkle with parsley, or dust with Parmesan for a bright finish. Serve hot right from the pan.