Smoked Sausage and Potato Bake
Introduction
The Smoked Sausage and Potato Bake is a hearty, flavorful, and easy-to-make dish perfect for busy weeknights or casual gatherings.
Combining smoky, savory sausage with tender, seasoned potatoes and vegetables, this one-pan meal is full of comfort and taste.
With minimal prep and baking in a single dish, it’s a crowd-pleaser that requires almost no cleanup.
Ingredients
- 1 lb (450 g) smoked sausage, sliced into ½-inch pieces
- 4 medium potatoes, diced (Yukon Gold or red potatoes work best)
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ¼ tsp crushed red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Wash and dice potatoes, slice sausage, onions, and bell pepper. Mince garlic.
- In a large mixing bowl, toss potatoes with 1 tablespoon olive oil, paprika, thyme, salt, and pepper.
- Add sliced sausage, onions, bell peppers, and garlic to the bowl. Drizzle with remaining olive oil and toss until evenly coated.
- Spread the mixture evenly on a large baking sheet or in a roasting pan. Bake for 30–35 minutes, stirring halfway through, until potatoes are tender and slightly golden.
- Optional: Broil for 2–3 minutes at the end for extra crispiness.
- Sprinkle with fresh parsley and serve hot.
Description
This dish features smoky, juicy sausage paired with golden, crispy-on-the-outside, tender-on-the-inside potatoes.
The vegetables add freshness and sweetness, while the garlic, paprika, and thyme provide a comforting, aromatic flavor.
It’s rustic, wholesome, and deeply satisfying—perfect as a main dish or a hearty side.
Tips
- Cut potatoes and sausage evenly for consistent cooking.
- Soak diced potatoes in cold water for 20 minutes before baking to remove excess starch for crispier potatoes.
- Add extra vegetables like carrots, zucchini, or mushrooms for more flavor and nutrition.
- Line your baking sheet with parchment paper or foil for easier cleanup.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven for best texture.
Corrections
- Avoid over-seasoning early—taste first, then adjust after baking.
- Ensure sausage is fully cooked before serving if using raw smoked sausage.
Enjoy your Smoked Sausage and Potato Bake! Serve with a fresh salad or crusty bread for a complete, comforting meal.
