Description:
Oven Roasted Smoked Sausage and Potatoes is a hearty, flavorful one-pan meal that combines juicy smoked sausage, tender potatoes, and colorful vegetables — all roasted to perfection. It’s simple, quick to prepare, and ideal for busy weeknights. The sausage infuses the veggies with a smoky, savory flavor while the oven caramelizes everything beautifully.
Introduction;
This dish is a family favorite because it’s delicious, budget-friendly, and requires minimal cleanup. You can customize it easily by using your favorite sausage (pork, beef, turkey, or chicken) and adding any vegetables you have on hand. The result is a comforting, golden-brown, and flavorful meal that’s ready in under an hour.
Ingredients:
Serves 4–6
1 lb (450g) smoked sausage, sliced into ½-inch pieces
1 ½ lbs (700g) baby potatoes (red or yellow), quartered
1 red bell pepper, chopped
1 green bell pepper, chopped
1 small red onion, sliced
3 tbsp olive oil
1 tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried thyme or Italian seasoning
Salt and black pepper, to taste
Optional garnish: chopped parsley or green onions
Instructions:
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
Prepare ingredients – Slice the smoked sausage, wash and chop the potatoes and vegetables into bite-sized pieces.
Combine sausage, potatoes, peppers, and onion in a large bowl.
Season with olive oil, smoked paprika, garlic powder, onion powder, thyme (or Italian seasoning), salt, and pepper. Toss well to coat evenly.
Spread the mixture in a single layer on the prepared baking sheet. Avoid overcrowding for best browning.
Roast for 35–40 minutes, stirring halfway through, until the potatoes are golden brown and tender.
Garnish with chopped parsley or green onions before serving.
Tips:
For extra crispiness: Turn on the broiler for the last 3–5 minutes of baking.
Use pre-cooked sausage: It cuts down cooking time and adds smoky depth quickly.
Veggie swaps: Add zucchini, carrots, or mushrooms for extra variety.
Meal prep tip: You can chop everything the night before and refrigerate it; just toss with oil and seasoning before roasting.
Pairing idea: Serve with a dollop of sour cream, mustard, or a simple green salad.
Corrections / Common Mistakes to Avoid
❌ Overcrowding the pan: This traps steam and prevents browning. Use two baking sheets if needed.
❌ Undercooked potatoes: Cut them into small, even pieces for faster, even cooking.
❌ Skipping the stir halfway: Stirring ensures everything cooks evenly and doesn’t stick.
❌ Adding fresh herbs too early: Add them at the end to preserve flavor and color.
