Hearty and wholesome roasted sausage and potatoes is a one-pan weeknight wonder.
This sausage and potatoes recipe has slices of smoked sausage, potatoes, and vegetables roasted together on one pan—so easy!
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Highlights for Roasted Sausage and Potatoes
- Difficulty: Chop, mix, and bake. It’s an easy one-pan meal with minimal cleanup-perfect for busy weeknights.
- Technique: Start by roasting the potatoes first since they take the longest.
- Swaps: With customizable ingredients, you can swap veggies or sausage to suit your taste.
- Time Saving Tip: Check the produce area for chopped veggies to save on prep.
Ingredient Tips
- Sausage: Smoked sausage, kielbasa, or Italian sausage works great! If using uncooked sausage, add it with the potatoes in Step 3.
- Potatoes: Thin-skinned potatoes such as red, Yukon gold, or baby potatoes are my preference, but any variety of potatoes can be used. There is no need to peel thinner-skinned potatoes.
- Vegetables: I use bell peppers, zucchini, and onion however, this recipe is versatile. Mushrooms or green beans are other great additions.
- Seasoning: This basic Italian seasoning adds lots of savory flavor to every bite.
Variations
- Sweet potatoes can be used instead of white potatoes or a combination of both.
- If you’re in a rush, swap the homemade sauce for Italian dressing or balsamic dressing.
How to Make Sausage and Potatoes
- Whisk dressing ingredients in a small bowl.
- Toss potatoes with a little dressing and bake (full recipe below).
- Toss the remaining ingredients with dressing and add to the sheet pan.
- Mix well and roast until veggies are tender.
Leftovers?
Keep leftover sausage and potatoes in a covered container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Freeze portions in zippered bags for up to 4 months and cook from frozen in a hearty soup.
Quick & Easy Sheet Pan Dinners
Did your family love these Roasted Sausage & Potatoes? Be sure to leave a comment and a rating below!
Equipment
Ingredients
- 1 pound baby potatoes or yukon gold or red potatoes, cut into 1" pieces
- 1 pound smoked sausage cut in ½" slices
- 1 red bell pepper or green, diced
- ½ medium zucchini cut in ½" slices
- ½ red onion cut in ½" pieces
Dressing
- 2 tablespoons olive oil
- 1 ½ teaspoons red wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon dried basil
- ½ teaspoon salt or to taste
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 clove garlic minced
Instructions
- Preheat oven to 425°F.
- Combine the dressing ingredients in a small bowl.
- Toss potatoes with 1 tablespoon of the dressing mix.
- Bake 20 minutes. Meanwhile, toss remaining ingredients with the remaining dressing.
- Add to the pan and mix well. Increase heat to 450°F and roast an additional 15 to 20 minutes or until vegetables are tender. Broil for 2 minutes or until golden.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Delicious!