Here’s a simple, hearty Sausage and Potatoes recipe — crispy, savory, and perfect for any night of the week.
🥔 Sausage & Potatoes Skillet
Ingredients (Serves 4)
- 14 oz smoked sausage (kielbasa or andouille), sliced into rounds
- 1½ lbs baby potatoes (halved or quartered)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika (smoked if you have it)
- ½ tsp dried thyme or Italian seasoning
- Salt & black pepper to taste
- Optional: chopped parsley, red pepper flakes
Instructions (Skillet Method)
- Par-cook the potatoes
Boil potatoes in salted water for 8–10 minutes until just fork-tender. Drain. - Brown the sausage
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add sausage and cook 4–5 minutes until browned. Remove and set aside. - Crisp the potatoes
Add remaining oil to the pan. Add potatoes cut-side down.
Cook 6–8 minutes until golden and crispy. - Add aromatics
Stir in onion and cook 3–4 minutes. Add garlic, paprika, thyme, salt, and pepper. Cook 30 seconds. - Combine & finish
Return sausage to skillet. Toss everything together and cook 2–3 more minutes. - Serve
Garnish with parsley or red pepper flakes if desired.
Oven Sheet-Pan Version (Easiest Method)
- Preheat oven to 400°F (200°C).
- Toss sliced sausage, raw cubed potatoes, onion, olive oil, and seasonings on a sheet pan.
- Roast 30–40 minutes, stirring halfway, until potatoes are tender and golden.
Flavor Variations
- Add bell peppers or green beans.
- Sprinkle shredded cheddar on top during the last 5 minutes.
- Finish with a squeeze of lemon for brightness.
If you’d like, I can give you a creamy garlic version or a spicy Cajun-style variation.
