Oven Baked Potatoes with Sausage

Here is a hearty, all-in-one sheet pan meal that brings together crispy golden potatoes and savory, juicy sausage!

Ingredients

The Base

• 2 lbs baby Yukon gold potatoes (or red potatoes), halved or quartered into bite-sized pieces
• 1 lb smoked sausage or kielbasa, sliced into coin rounds
• 1 large bell pepper (any color), sliced into strips
• 1 medium red onion, sliced into wedges

The Seasoning Blend

• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano (or Italian seasoning)
• 1/2 tsp onion powder
• Salt and freshly cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Oven and Veggies

1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper or heavy-duty foil for easy cleanup.
2. In a large bowl, toss the prepared potato pieces with 2 tablespoons of olive oil, half of the garlic powder, smoked paprika, salt, and pepper.

2. Roast the Potatoes First

1. Spread the seasoned potatoes in a single layer on the baking sheet.
2. Roast for 20 minutes, as potatoes take longer to cook than the sausage and peppers.

3. Add the Sausage and Peppers

1. While the potatoes are roasting, toss the sliced sausage, bell peppers, and red onion in the same bowl with the remaining 1 tablespoon of olive oil, the remaining garlic powder, oregano, onion powder, salt, and pepper.
2. After the potatoes have roasted for 20 minutes, take the pan out of the oven. Add the sausage and vegetable mixture, spreading everything out evenly so it has space to roast rather than steam.

4. Finish Roasting

1. Return the baking sheet to the oven and roast for an additional 15 to 20 minutes, or until the potatoes are fork-tender and crisp, and the sausage and peppers have nice caramelized edges.
2. Remove from the oven, garnish with fresh chopped parsley, and serve warm.