Sheet Pan Sausage and Potatoes
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
636 kcal
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Cuisine
Italian
Sheet Pan Sausage and Potatoes
Description
Sheet Pan Sausage and Potatoes features sliced smoked sausage cooked alongside cubes of russet potatoes and wedges of red onion. The ingredients are tossed together with olive oil, Italian seasoning, salt, and freshly ground pepper to distribute seasoning evenly. Baking at 425°F caramelizes the potatoes and onions and allows the sausage to reheat and brown slightly, producing a comforting combination with crispy edges and tender interiors. Tossing halfway encourages even cooking and coating.
The finished dish balances savory and earthy notes from the sausage and potatoes, accented by the mild sharpness of the onions. It can be served straight from the baking sheet as a straightforward stoveless entrée or paired with a simple green salad or steamed vegetables for a fuller meal.
Leftover portions will keep well refrigerated up to five days or can be frozen for up to four months, making this recipe convenient for meal prepping. Using precooked sausage further speeds the process, and adding freshly grated Parmesan before serving adds a subtle nutty finish.
Ingredients
- sausage chicken, pork, turkey, or beef sausage or kielbasa; I used hickory smoked chicken sausage, sliced into 1/2-inch rounds, precooked, or kielbasa
- 2 pounds russet potato or your favorite potato, diced into 1-inch cubes
- 1 red onion sliced into thick wedges, large or extra-large
- 3 to 4 tablespoons olive oil or more if desired
- 2 teaspoons Italian seasoning or to taste
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly grated
- Parmesan Cheese optional for garnishing, freshly grated
Instructions
- Preheat oven to 425F (use Convection if you have it). Line a baking sheet with aluminum foil for easier cleanup if desired.
- Add the sausage, potatoes, onions, evenly drizzle with olive oil, evenly seasoning with the Italian seasoning, salt, pepper, and toss with your hands to combine and coat evenly.
- Bake for about 40 to 45 minutes, or until potatoes are tender and have as much color as desired; toss halfway through baking to ensure even cooking. Start checking at 30 minutes for doneness since all ovens, veggies, etc. vary.
- Optionally sprinkle with Parmesan and serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
- Using pre-cooked sausage reduces cooking time and helps control doneness.
- For easier cleanup, line the sheet pan with foil before baking.
- Check potatoes for tenderness starting at 30 minutes, as oven temperatures may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 636 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 636kcal | 32% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 45g | 69% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 28g | 165% |
| Cholesterol | 83mg | 28% |
| Sodium | 1404mg | 59% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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