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A delicious dish of fried potatoes and onions with smoked sausage served in a skillet

Fried Potatoes and Onions with Smoked Sausage

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A hearty and satisfying dish combining roasted potatoes, smoky sausage, and colorful veggies, perfect for family dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs baby red potatoes (or regular red/gold), cut into 1-1.5 inch pieces
  • 1 large onion, sliced into thick half circles
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 8 oz smoked sausage or kielbasa, cut into 1-inch pieces
  • 8 oz fresh mushrooms, halved or quartered
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 tsp fresh thyme
  • 1 tbsp spice/dry herb blend
  • to taste salt
  • to taste ground black pepper
  • to garnish fresh herbs (parsley, thyme, chives, dill)

Method
 

Preparation
  1. Preheat your oven to 475°F (with a large baking sheet inside).
  2. Boil the potatoes in salted water for 5 minutes until they are halfway cooked, then drain them well.
  3. In a mixing bowl, combine the onion, bell pepper, mushrooms, olive oil, garlic, thyme, salt, pepper, and dry herbs.
  4. Toss the boiled potatoes in with the veggie and sausage mixture, ensuring everything gets nicely coated.
  5. Carefully spread everything out onto the hot baking sheet in a single layer.
Cooking
  1. Roast for 20-30 minutes, stirring halfway through, until golden brown and crispy. Broil for an additional few minutes for that extra crunch if desired.
  2. Just before serving, garnish with fresh herbs to brighten the dish.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 2g

Notes

The dish can be served right from the baking sheet, paired with a simple side salad, crusty bread, or drizzled with balsamic glaze for a gourmet touch. Store leftovers in an airtight container for 3-4 days or freeze portions for up to 2 months.
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