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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!
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!
Roasted Sausage and Potatoes
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 and super easy prep and cleanup. Thank you.
Delicious. Easy. I put carrots in with the potatoes because I had no other veggies on hand. I’ve made several other versions of this dish, and this is my favorite recipe.
Made this last night and added peeled shrimp at the 5 minutes! Yum
Gonna try this one!
I used 3 russet potatoes cut into 1 inch pieces and I didn’t peel them, 1 red pepper, 1 yellow pepper, 1/2 a red onion, 1 package of eckrich skinless smoked sausage. The only thing I changed about the dressing was that I used apple cider vinegar instead of the red wine vinegar because that’s what I had on hand. I cook this meal often with different variations. This was by far my favorite time I’ve made it! Wow!! That dressing really made all the difference and the way it was cooked perfectly with your directions! I will use this regularly! Thank you ♥️
Hi! Just curious as to why it says 27 votes for 5 stars but only shows 3 with 5 star reviews? Maybe some gave it a rating without comments?
Thanks…cant wait to try this either way!
Yes, recipes can be rated without comments. Enjoy the sausage and potatoes!
This was excellent! The only thing I did different was drizzle a little extra olive oil over the top to keep it from drying out and added extra cracked black pepper cause we like lots of pepper!
Served with a side of buttered rice.
So good, quick and tasty!!
Type of sausage?? Kielbasa or Bar S smoked sausage???
Hi Linda, for this recipe we prefer a Kielbasa.
Wonderful meal !!!! But I did change it around a bit. Instead of smoked sausage I used medium hot Italian sausage, cannot stand bell peppers so I left that out, and I added about a dozen mushrooms quartered, and a dozen or so Cherub tomatoes. I will have to try it with the smoked sausage, but I think the Italian sausage did give it some zing.
Woowee! That was delicious! Thank you!
Roasted potatoes and sausage recipe was incredibly simple and delicious! I doubled the dressing and used fresh mushrooms instead of zucchini. Will make often!
Had this for supper last night and my husband and I both loved it!!! And so many different ways to change it up! We will definitely have it again soon!!!
Can andouille sausage be used instead of smoked sausage? Thank you.
I haven’t tried this with andouille sausage but it should work well with any kind of smoked sausage that you enjoy. Typically andouille is more coarse in texture and we use it to flavor our fave gumbo.
Do you cover the pan with foil when baking
This is baked uncovered.
Looking forward to your recipes
Let us know which ones you try Pat!
I made this with Adele Italian chicken meatballs because that is what Is what I had in the freezer and kept everything else the same and it was excellent! Since the meatballs were precooked I added item at the end just to warm them through,
Great addition Debbie, thanks for sharing!
Made it last night and we loved it! I didn’t have zucchini or peppers so subbed carrots and just put it all in the oven. Looking forward to making it again with different varieties of sausage.
We love how versatile this recipe is to Marilyn.
Holly, can this be made as a Ninja sheet pan meal and what would the settings be?
I haven’t tried it but I can’t see any reason it wouldn’t work. I can’t say for sure on the cook time, you might like to check the manual.
Thanks. I will do that and let you know how it turns if I make it.
Hi Holly! Thanks for the recipe! Just wondering if I can use another vinegar or leave it out?
You could try a little balsamic or white wine vinegar in place. Balsamic would change the flavor but still be delicious.
What kind of potatoes do you recommend for this?
Any kind will work. Peeled russets/baking potatoes or thinner skinned white or red potatoes (which don’t need peeling) are great. In the photo I used Yukon gold. Enjoy!