Italian Sausage Potatoes
Savor the rustic charm of Italian Sausage Potatoes, a hearty one-pan meal that brings bold Mediterranean flavors to your table with minimal effort. This crowd-pleasing recipe combines golden, roasted baby potatoes with juicy Italian sausage, sautéed bell peppers, and onions, all seasoned with smoked paprika, oregano, and a pinch of red pepper flakes for a touch of heat. The dish is finished with a sprinkle of fresh parsley, adding a vibrant, herbaceous flair. With its perfectly roasted textures, savory aromas, and vibrant colors, this quick-prep, oven-baked dinner is ideal for weeknights or gatherings alike. Ready in under an hour, it’s an easy, satisfying dish that your family will devour. Perfect for lovers of easy sheet-pan recipes and Italian-inspired comfort food!
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1.5 lb Baby potatoes (red or gold)
- 3 tbsp Olive oil
- 3 cloves Garlic cloves, minced
- 1 medium Yellow onion, diced
- 2 medium Bell peppers (any color), sliced
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
- 0.5 tsp Crushed red pepper flakes (optional)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Clean and halve the baby potatoes. If they are larger, cut them into quarters to ensure even cooking.
In a large mixing bowl, toss the potatoes with 2 tablespoons of olive oil, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, smoked paprika, and dried oregano. Spread them evenly on a large sheet pan lined with parchment paper or aluminum foil.
Roast the potatoes in the preheated oven for 20 minutes while preparing the remaining ingredients.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Add the sliced bell peppers to the skillet and cook for another 3-4 minutes until they start to soften.
Push the vegetables to one side of the skillet. Add the Italian sausages to the other side of the skillet. Brown the sausages for 3-4 minutes per side until lightly golden.
Remove the skillet from heat and slice the sausages into 1-inch pieces.
After the potatoes have roasted for 20 minutes, remove them from the oven. Add the sautéed vegetables, sliced sausages, and minced garlic to the sheet pan with the potatoes. Sprinkle with an additional 0.25 teaspoon of salt and crushed red pepper flakes, if using.
Return the sheet pan to the oven and roast for another 15-20 minutes, stirring halfway through, until the potatoes are crispy, the sausages are fully cooked, and the vegetables are tender.
Remove the pan from the oven and sprinkle with freshly chopped parsley for garnish. Serve warm and enjoy!
Nutrition Facts
Calories |
2189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 23.2 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 4888 mg | 104% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
