Dinner · American

One-Pan Sausage and Potatoes

Name: One-Pan Sausage and Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lb (680 g) baby potatoes, halved (quartered if large); 14 oz (400 g) smoked sausage or kielbasa, sliced into 1/2-inch coins; 2 bell peppers, cut into 1-inch pieces; 1 large yellow onion, cut into wedges; 3 tablespoons olive oil, divided; 4 cloves garlic, minced; 1 1/2 teaspoons smoked paprika; 1 teaspoon dried oregano; 3/4 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley; Dijon mustard, for serving (optional)

Crispy potatoes, sausage and peppers roasted on a single sheet pan.

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This is comfort food with a very short to-do list. Baby potatoes, thick smoked sausage, bell peppers and onion are tossed with olive oil, smoked paprika and garlic, then roasted hot until the potatoes are crisp at the corners and the sausage has rendered enough fat to season everything around it. The potatoes go in first because they take the longest; everything else joins them halfway. It is filling, deeply savoury, and needs nothing more than a green salad or a spoonful of mustard alongside. If you are cooking for a household that never agrees on dinner, this is one of the few things that generally passes without complaint.

❤️ Why You'll Love This Recipe

One pan, ten minutes of prep, and the oven does the rest.
Smoked sausage seasons the potatoes as it roasts.
Excellent cold or reheated, so leftovers earn their keep.
Naturally gluten-free depending on the sausage you choose.

📋 Recipe Details

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Servings: 4
Difficulty: Easy

🧄 Ingredients

4 servings

1.5 lb (680 g) baby potatoes, halved (quartered if large)
14 oz (400 g) smoked sausage or kielbasa, sliced into 1/2-inch coins
2 bell peppers, cut into 1-inch pieces
1 large yellow onion, cut into wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
Dijon mustard, for serving (optional)

👨‍🍳 Step-by-Step Instructions

1
Heat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
2
Toss the potatoes with 2 tablespoons of the olive oil, half the smoked paprika, 1/2 teaspoon salt and the black pepper. Spread cut-side down and roast for 20 minutes.
3
Meanwhile, toss the sausage, peppers and onion with the remaining oil, garlic, remaining paprika, oregano and remaining salt.
4
Remove the pan from the oven, stir the potatoes, and add the sausage and vegetables in an even layer. Use a second pan if the first is crowded.
5
Roast for a further 18 to 20 minutes, stirring once, until the potatoes are crisp and tender and the sausage edges are browned. Most smoked sausage is fully cooked; heat it to at least 165°F (74°C).
6
Scatter with parsley and serve hot, with Dijon on the side if you like.

💡 Cooking Tips

Cut the potatoes no larger than 1 inch or they will not cook through in time.
Placing the potatoes cut-side down gives you a flat, golden crust.
A hot pan matters — preheat it in the oven for 5 minutes if you want extra crispness.
Do not skip the stir at the halfway mark; the sausage fat needs redistributing.

🔄 Ingredient Substitutions

Chicken sausage or plant-based sausage both work; add a little extra oil since they render less fat.
Sweet potatoes can replace half the baby potatoes.
Add broccoli or green beans in the last 12 minutes for more vegetables.
No smoked paprika? Use regular paprika plus 1/4 teaspoon ground cumin.

🧊 How to Store

Refrigerate in an airtight container for up to 4 days.

♨️ How to Reheat

Spread on a sheet pan and reheat at 400°F (200°C) for 8 to 10 minutes to re-crisp the potatoes, or use an air fryer at 375°F (190°C) for 5 minutes. Heat until steaming hot throughout.

❄️ Can I Freeze It?

You can freeze it for up to 2 months, but roasted potatoes lose their texture and turn mealy on thawing. If you freeze, expect a softer result; reheat straight from frozen in a hot oven for the best chance at crisp edges.