Sheet Pan Sausage and Potatoes
User Reviews
5
Sheet Pan Sausage and Potatoes
Description
This recipe employs a dry Italian dressing mix combined with olive oil, garlic powder, and black pepper to season baby gold potatoes cut into quarters. The potatoes are roasted initially to develop a crispy exterior and tender interior. Sliced smoked sausage is added partway through the baking to brown and heat through alongside the potatoes.
The high oven temperature encourages browning and flavor concentration. The combination of potato starch and sausage fat provides a satisfying texture and savory taste. The optional garnish of fresh parsley adds a hint of herbal freshness at the end.
The dish can be served as a simple dinner with a side salad or steamed vegetables. Using fully cooked sausage allows for a shorter overall cooking time, focusing on potato doneness and texture.
Any fully cooked smoked sausage can be substituted, such as turkey, pork, or beef varieties. Using the dry Italian salad seasoning means you should not prepare it as a salad dressing; it acts as a dry rub mixed with olive oil. Lining the sheet pan with foil before greasing simplifies cleanup.
Ingredients
- 1 (0.7 ounce) Italian dressing mix just the dry seasoning - do not prepare the dressing, dry; packet
- ¼ cup olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon black pepper ground
- 24 ounces baby gold potato quartered
- 1 (13 ounce) smoked sausage sliced into ½-inch thick rounds
- fresh parsley optional garnish, chopped
Instructions
- Preheat oven to 400°F. Grease a large rimmed baking sheet or spray with nonstick cooking spray. You can line the sheet pan with heavy duty aluminum foil before greasing for easy cleanup, if desired. In a large bowl, whisk together the dry Italian dressing mix, olive oil, garlic powder, and black pepper.
- Add the potatoes and toss to coat. Spread the potatoes (and any extra olive oil mixture) in a single layer on the prepared baking sheet.
- Bake for 20 minutes, stirring the potatoes halfway through. Add the sliced sausage to the pan. Stir the sausage and potatoes so that everything is nicely coated in the olive oil and seasoning.
- Bake for 10 more minutes, or until the potatoes are crispy on the outside and tender on the inside, and the sausage is nicely browned. Garnish with chopped fresh parsley, if desired.
Notes
- Fully cooked smoked sausages like turkey, pork, beef, kielbasa, or andouille work well in this dish.
- Use only the dry Italian dressing seasoning mix without preparing it as a liquid dressing.
- Lining the sheet pan with foil before greasing can make cleanup easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Serving | 1/4 of the recipe | |
| Calories | 544kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 15g | 30% |
| Fat | 38g | 58% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 21g | 105% |
| Cholesterol | 65mg | 22% |
| Sodium | 794mg | 33% |
| Potassium | 964mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 34mg | 38% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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