Go Back
Delicious plate of smoked sausage with roasted potatoes and herbs.

Smoked Sausage and Potatoes

A quick and easy one-pan meal featuring smoky, crispy sausage and tender potatoes, perfect for busy nights or hearty comfort food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage, sliced into coins or half moons Kielbasa or andouille work well.
  • 1.5 to 2 pounds potatoes, diced small (Yukon gold or red potatoes are preferred) Smaller pieces cook faster.
  • 1 small onion, chopped Optional but adds great flavor.
  • 2 to 3 tablespoons olive oil Used for cooking the potatoes.
  • 1 teaspoon garlic powder Add more for a garlicky flavor.
  • 1 teaspoon paprika Smoked paprika is recommended.
  • to taste salt and pepper Adjust according to preference.
  • optional bell pepper, broccoli, green beans, or a handful of spinach Add during cooking for added veggies.

Method
 

Preparation
  1. Dice the potatoes small to ensure faster cooking and extra crispiness.
  2. In a large skillet, heat olive oil over medium-high heat.
  3. Add the diced potatoes first, seasoning with salt, pepper, garlic powder, and paprika. Stir and let them cook without stirring for a few minutes to form a golden crust.
  4. After about 10 minutes, add the chopped onion if using, and continue cooking, stirring occasionally, until the potatoes are mostly tender (18 to 22 minutes total depending on size).
  5. Add the smoked sausage slices and cook for another 6 to 8 minutes until sausage is browned and heated through.
  6. Taste the mixture and adjust seasoning, adding more salt or paprika if needed.
Alternate Cooking Method
  1. For a hands-off approach, combine potatoes, sausage, onion, oil, and seasonings on a sheet pan. Bake at 425°F for about 30 to 35 minutes, stirring once halfway through.

Notes

This dish makes great leftovers. Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of oil to regain crispiness.