Sizzling Skillet: Fried Potatoes and Onions/Peppers with Smoked Sausage – A Flavorful Feast!

Indulge in the tantalizing aromas and flavors of a comforting yet vibrant dish with our savory Oven-Roasted Potato Medley with Sausage and Vegetables. This hearty recipe is a celebration of wholesome ingredients coming together to create a symphony of tastes and textures that will delight your senses and satisfy your cravings. Perfect for busy weeknights or leisurely weekend gatherings, this one-pan wonder is not only delicious but also incredibly versatile, allowing you to customize it with your favorite ingredients and spices. Join us on a culinary journey as we explore the steps to creating this mouthwatering masterpiece, from parboiling the potatoes to roasting them to golden perfection alongside savory sausage, earthy mushrooms, and sweet bell peppers. Get ready to elevate your home-cooked meals with this simple yet irresistible recipe that’s sure to become a family favorite.

Ingredients:

• 2 lbs baby red potatoes (regular red or gold potatoes can also be used), cut into 1 – 1 1/2 inch pieces
• 1 onion, sliced into thick half circles
• 1 red bell pepper, cut into 1-inch pieces
• 8 oz smoked sausage or kielbasa (smoked Polish kielbasa adds rich flavor), cut into 1-inch pieces
• 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• 1 Tablespoon spice or dry herb blend (consider Cajun seasoning, Italian seasoning, or a mix of rosemary and paprika)
• Salt and ground black pepper to taste
• Fresh herbs for garnish, minced (parsley, thyme, chives, dill, etc.)

Directions:

1. Preheat and Prepare: Preheat your oven to 475 degrees Fahrenheit. If available, use the convection setting for more even cooking. Additionally, place a large rimmed baking sheet in the oven as it preheats to ensure it gets hot along with the oven, aiding in the crisping of the potatoes and vegetables later.
2. Prepare Potatoes: Start by thoroughly scrubbing the baby red potatoes to remove any dirt or debris. Since the skin adds texture and flavor, there’s no need to peel them. Cut the potatoes into evenly sized pieces, approximately 1 to 1½ inches in diameter. For variation, you can substitute with regular red or gold potatoes, adjusting the cooking time if necessary.