Delight your taste buds with a hearty and flavorful dish of Fried Potatoes and Onions/Peppers with Smoked Sausage. This one-pan wonder is not only delicious but also easy to prepare, making it a perfect choice for busy weeknight dinners or casual gatherings. The combination of baby red potatoes, smoked sausage, and a medley of vegetables roasted to perfection promises a satisfying and comforting meal that will leave everyone at the table asking for seconds.
Ingredients:
- 2 lbs baby red potatoes (or regular red or gold potatoes), cut into 1 – 1 1/2 inch pieces
- 1 onion, sliced into thick half circles
- 1 red bell pepper, cut into 1-inch pieces
- 8 oz smoked sausage or kielbasa, cut into 1-inch pieces
- 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 Tablespoon spice/dry herbs blend
- Salt and ground black pepper to taste
- Fresh herbs for garnish (parsley, thyme, chives, dill, etc.)
Directions:
- Preheat your oven to 475 degrees Fahrenheit (convection setting recommended if available). Place a large rimmed baking sheet in the oven to heat up simultaneously.
- Scrub the potatoes thoroughly and cut them into 1 – 1½ inch pieces. Boil them in a pot of water until halfway cooked (about 5 minutes). Drain.
- While the potatoes are cooking, prepare the mushrooms, onions, bell pepper, and sausage. In a large bowl, combine these with olive oil, minced garlic, fresh thyme, salt, black pepper, and the dry herbs blend.
- Once the potatoes are halfway cooked, gently toss them with the vegetable and sausage mixture.
- Carefully remove the hot baking sheet from the oven and spread the mixture in a single layer. Roast in the preheated oven for 20-30 minutes, turning halfway through, until golden brown and cooked through. Optionally, broil for extra browning and a slight char.
- Garnish with fresh herbs like parsley, thyme, chives, or dill.
Tips:
- Customize the dish by adding your favorite herbs or adjusting the spice blend to suit your taste.
- Experiment with different potato varieties for varied textures and flavors.
- For a smokier flavor, consider using different types of smoked sausages.
- Make-ahead by prepping ingredients without placing them on the baking sheet. Store in the refrigerator for up to 2 days, then proceed with the recipe when ready to serve.
Conclusion:
Indulge in the rustic charm and robust flavors of this Fried Potatoes and Onions/Peppers with Smoked Sausage dish. With its simple preparation and vibrant combination of ingredients, it’s sure to become a go-to recipe for effortless and delicious meals. Whether enjoyed as a family dinner or shared among friends, this dish promises a delightful culinary experience that captures the essence of comfort and satisfaction.
Fried Potatoes and Onions/Peppers with Smoked Sausage
This hearty and flavorful dish combines crispy fried potatoes, sweet onions, colorful bell peppers, and smoky sausage for a comforting one-pan meal. It’s quick to prepare, making it perfect for busy weeknights or a satisfying weekend breakfast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course, Side Dish
- Method: Skillet
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 4 medium russet potatoes, peeled and diced into 1/2-inch cubes
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 12 oz smoked sausage, sliced into rounds
- 3 tbsp olive oil (divided)
- 1 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley (optional, for garnish)
Instructions
- Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the diced potatoes and cook for 10–12 minutes, stirring occasionally, until they are golden and tender. Season with salt and pepper. Remove the potatoes and set aside.
- In the same skillet, add 1 tbsp olive oil and butter. Add the onion and bell peppers, cooking for 5–6 minutes until softened. Stir in the garlic powder, smoked paprika, and thyme.
- Push the vegetables to one side of the skillet and add the sliced smoked sausage to the other side. Cook for 4–5 minutes, stirring occasionally, until the sausage is browned.
- Return the cooked potatoes to the skillet and toss everything together. Adjust seasoning with additional salt and pepper, if needed.
- Cook for another 2–3 minutes to let the flavors meld together.
- Serve hot, garnished with chopped parsley, if desired.
Notes
- You can substitute smoked sausage with kielbasa, andouille, or turkey sausage for a lighter option.
- For extra flavor, add a dash of hot sauce or a sprinkle of red pepper flakes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.