Oven Roasted Smoked Sausage and Potatoes – A No-Fuss Dinner That’s Big on Flavor and Comfort!
This dish reminds me of cold evenings at my grandma’s house when she’d toss everything in a pan and let the oven do the work. The smoky aroma would fill the kitchen, and we’d all fight for the crispy potato edges. Now I make it when I want something hearty, delicious, and completely effortless. It’s the kind of dinner that feels like a warm hug after a long day.
Ingredients:
- 1 lb smoked sausage, sliced into rounds
- 4 medium russet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional)
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup.
- In a large bowl, toss the potatoes, bell peppers, and onion with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the veggie mixture evenly on the baking sheet, then top with the sliced smoked sausage.
- Roast for 35–40 minutes, stirring halfway, until potatoes are crispy and golden.
- Garnish with fresh parsley before serving, and enjoy hot!
Nutrition Facts (Per Serving)
| Calories | 385 kcal |
| Fat | 24 g |
| Carbohydrates | 28 g |
| Protein | 15 g |
| Sodium | 740 mg |
| Fiber | 3 g |
Printable Recipe Summary
| Oven Roasted Smoked Sausage and Potatoes | |
|---|---|
| Ingredients | Smoked sausage, potatoes, bell peppers, onion, spices |
| Instructions | Toss ingredients, roast at 400°F until golden and crisp |
FAQs
Q: Can I use turkey or chicken sausage?
Yes! Just keep an eye on it while roasting—leaner sausages can dry out faster.
Q: What potatoes work best?
Russets crisp up beautifully, but Yukon golds or red potatoes are great too.
Q: Can I add cheese?
Yes—sprinkle shredded cheddar or mozzarella during the last 5 minutes of roasting.
Q: How do I store leftovers?
Cool completely, store in an airtight container, and refrigerate for up to 3 days. Reheat in the oven or air fryer for crispiness.
