Italian Sausage and Potatoes
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6
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Calories
759 kcal
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Course
Main Course
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Cuisine
Italian
Italian Sausage and Potatoes
Description
Italian Sausage and Potatoes is a roasted dish featuring Yukon Gold potatoes cut into wedges, sliced onions, and Italian sausage cooked together in the oven. The potatoes are tossed with olive oil, kosher salt, black pepper, and dried oregano, then baked to start, allowing them to soften and develop a golden exterior. After 15 minutes, onions and sausages are added to the pan for further roasting until the sausage is fully cooked and browned, about 30 minutes more. The dish is finished with minced parsley and grated Pecorino Romano cheese for an herbal and salty accent. Optional hot cherry peppers can be served on the side for added heat.
The sausages provide a juicy and flavorful protein, while the potatoes become tender yet retain some firmness with a herby crust. The onions add sweetness and depth to the mix. Broiling briefly at the end can enhance browning and crispness of the sausage skins and potatoes.
This dish is suited for a family meal or casual dinner, offering a one-pan combination of meat and starch. It pairs well with a simple green salad or steamed vegetables. Serving with hot cherry peppers adds a spicy contrast.
Pinwheel sausages can be used if available, requiring slightly less cooking time than thicker Italian sausage links. Yukon Gold potatoes are recommended for their creaminess, though russets work as well. If more browning is needed, broil for 1-3 minutes at the end. The recipe serves 4-6 people, depending on portion size.
Ingredients
- 2 1/2 pounds potato cut into wedges, Yukon gold variety
- 2 pounds Italian sausage see notes below
- 1 medium onion sliced
- 1 1/2 teaspoons oregano dried
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3/8 cup olive oil
- 3 tablespoons parsley minced
- 3 medium hot cherry pepper optional, for finishing
- 1/2 cup Pecorino Romano cheese grated, for finishing
Instructions
- Preheat the oven to 425f and set racks to the lowest and the middle level of the oven.
- Toss potatoes with olive oil, salt, pepper, and oregano. Spread potatoes out onto a baking sheet. If necessary use 2 baking sheets to not overcrowd the potatoes.
- Cook the potatoes for 15 minutes on the bottom rack then remove from the oven. Turn the potatoes over in the pan, then spread out the onions over the potatoes, and finally place the sausages on top.
- Cook for the remaining time on the middle oven rack until the sausage is completely cooked through. About 30 more minutes. If desired you can move than pan up and broil for the last 1-3 minutes to brown the top. Top with the minced parsley and serve with cherry peppers and/or Pecorino Romano on the side. Enjoy!
Notes
- This recipe yields 6 moderate or 4 large servings.
- Pinwheel sausage cooks a few minutes faster than thick links, so adjust time accordingly.
- Broiling briefly at the end improves sausage and potato browning if desired.
- Yukon Gold potatoes provide creaminess; russets may be used as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 759 kcal
% Daily Value*
| Calories | 759kcal | 38% |
| Carbohydrates | 31.5g | 11% |
| Protein | 32.8g | 66% |
| Fat | 55.7g | 86% |
| Saturated Fat | 15.7g | 79% |
| Cholesterol | 127mg | 42% |
| Sodium | 1345mg | 56% |
| Potassium | 1242mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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