Of course! A Smoked Sausage and Potato Bake is the ultimate comfort food meal—easy to throw together, packed with flavor, and perfect for feeding a crowd with minimal cleanup.
Here is a classic, highly customizable recipe that will become a weeknight staple.
Smoked Sausage and Potato Bake
This one-pan wonder features smoky sausage, tender potatoes, crisp-tender peppers and onions, all roasted to perfection with a simple seasoning blend.
Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 35-45 minutes
Ingredients
· 1 lb (16 oz) smoked sausage (Kielbasa, Andouille, or your favorite variety), sliced into ½-inch rounds
· 1.5 lbs potatoes, cut into 1-inch chunks (Yukon Gold, Russet, or red potatoes all work well)
· 1 large bell pepper (any color), chopped into 1-inch pieces
· 1 large onion (yellow or red), chopped into 1-inch pieces
· 2 tablespoons olive oil
· 1 teaspoon garlic powder
· 1 teaspoon smoked paprika (key for flavor!)
· ½ teaspoon dried oregano or Italian seasoning
· ¼ teaspoon black pepper
· ½ teaspoon salt (adjust to taste, as the sausage is salty)
· Optional additions: 1 cup chopped broccoli or zucchini, 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Combine Ingredients: In a large bowl, combine the sliced sausage, potato chunks, bell pepper, and onion.
- Season: Drizzle the olive oil over the mixture. Add the garlic powder, smoked paprika, oregano, black pepper, and salt.
- Toss: Toss everything together until all the ingredients are evenly coated with the oil and spices.
- Arrange on Pan: Spread the mixture out in a single layer on a large, rimmed baking sheet (line it with parchment paper or foil for easy cleanup).
- Bake: Bake for 35-45 minutes, or until the potatoes are tender and golden brown on the edges. Stir everything and flip the sausage halfway through the cooking time to ensure even browning.
- Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley if desired, and serve immediately.
Tips for the Best Results
· Don’t Crowd the Pan: Spread the ingredients in a single layer. If the pan is too crowded, the vegetables will steam instead of roast and get crispy. Use two pans if necessary.
· Potato Choice: For the best texture, use a waxy potato like Yukon Gold or red potatoes. They hold their shape well and get creamy inside. If using Russets, they will become more fluffy and tender.
· Spice Level: Use spicy Andouille sausage and add a pinch of cayenne pepper if you like a little heat.
· Cheesy Option: For a cheesy twist, sprinkle a cup of shredded cheddar cheese over the bake during the last 5 minutes of cooking.
· Meal Prep: This dish reheats very well, making it perfect for leftovers.
Serving Suggestions
· As-Is: It’s a complete meal all on its own!
· With Mustard: Serve with a side of whole grain mustard or Dijon for dipping the sausage.
· Over Rice: For a heartier meal, serve it over a bed of white or brown rice to soak up the delicious juices.
· With a Side: Pair it with a simple green salad, coleslaw, or some roasted green beans.
Enjoy your delicious and effortless meal