Sausage & Crispy Potatoes Skillet
This is cozy comfort food in one pan: juicy sausage, golden roasted potatoes, and sweet peppers with a little garlic and herbs. It’s the kind of easy weeknight dinner you can toss together, slide into the oven, and let the kitchen smell amazing while everything gets crispy and caramelized.
Ingredients (with measurements – paragraph style)
You’ll need 900 g (2 lb) baby potatoes halved, 450 g (1 lb) Italian sausage (casings removed), 2 bell peppers diced (any color), 1 small onion diced, 3 tbsp olive oil, 3 cloves garlic minced, 1 tsp smoked paprika, 1 tsp dried oregano or Italian seasoning, ½ tsp dried chili flakes (optional), 1 tsp salt, ½ tsp black pepper, plus a handful of chopped fresh parsley and a squeeze of lemon to finish.
Preheat your oven to 220°C / 425°F. In a big bowl, toss the halved baby potatoes with 2 tablespoons of olive oil, half the garlic, paprika, oregano, salt and pepper until everything is lightly coated. Spread the potatoes in a single layer on a large sheet pan or in a wide oven-safe skillet, cut side down if possible, and roast for about 20 minutes until they start to brown on the edges.
While the potatoes roast, heat the remaining tablespoon of olive oil in a pan over medium-high heat and add the sausage, breaking it into small chunks with a spoon. Cook for 6–8 minutes until browned and cooked through, then add the onion, bell peppers, remaining garlic and chili flakes. Sauté for another 4–5 minutes until the veggies are just tender and fragrant.
Take the potatoes out of the oven, add the sausage and pepper mixture right onto the pan, and gently toss everything together so the flavors mix. Return the pan to the oven for 10–15 more minutes, stirring once, until the potatoes are very crispy and the sausage bits are caramelized. Finish with chopped parsley and a squeeze of lemon, then serve hot straight from the pan—who would you share this sausage & potatoes skillet with tonight?