This sausage and potato bake is a simple one-pan dinner made with smoked sausage or kielbasa, roasted potatoes, bell peppers, red onion, garlic, paprika, herbs, and optional melted cheese. It is family-friendly, easy to customize, and perfect for busy weeknights.
Ingredients
- 2 pounds baby potatoes red potatoes, or Yukon Gold potatoes, cut into ¾-inch to 1-inch pieces
- 14 ounces smoked sausage or kielbasa sliced into ½-inch rounds
- 2 bell peppers any color, cut into bite-size chunks
- 1 medium red onion cut into thick slices or chunks
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 1½ cups cheddar cheese mozzarella cheese, or Monterey Jack cheese, shredded, optional
- Chopped parsley or sliced green onions optional, for serving
Instructions
- Preheat the oven to 425°F / 220°C. Line a large sheet pan with parchment paper or lightly grease a 9-by-13-inch baking dish.
- Add the diced potatoes, sliced sausage, bell peppers, and red onion to a large bowl or directly onto the prepared pan.
- Drizzle with olive oil. Sprinkle with garlic powder, smoked paprika, Italian seasoning, salt, black pepper, and red pepper flakes if using.
- Toss until all ingredients are evenly coated. Spread them in a single layer. Use two sheet pans if the ingredients are crowded.
- Bake for 25 minutes.
- Remove the pan from the oven and stir the sausage, potatoes, and vegetables.
- Return to the oven and bake for another 10 to 15 minutes, until the potatoes are fork-tender and the sausage is browned around the edges.
- If using cheese, sprinkle it evenly over the sausage and potato bake during the final 5 minutes of baking. Return the pan to the oven until the cheese melts.
- Let the dish rest for 5 minutes. Garnish with chopped parsley or green onions, then serve warm.
Notes
- Smoked sausage and kielbasa are already cooked, so they only need to be heated and browned.
- If using raw Italian sausage, cook it fully according to the package instructions before serving.
- Cut potatoes evenly so they roast at the same rate. Small, uniform pieces usually do not need to be parboiled.
- For crisp potatoes, avoid crowding the pan. Use two pans if necessary.
- Add broccoli or green beans after the first 15 to 20 minutes of roasting. Add zucchini or mushrooms during the final 15 minutes.
- Use a casserole dish for a softer, more casserole-like bake, or a sheet pan for crispier roasted edges.
- Refrigerate leftovers promptly in an airtight container and enjoy within 3 to 4 days.
- Freeze cooled leftovers for up to 2 to 3 months for best quality.