Sausage and Potatoes

A quick and easy dinner, both affordable and delicious for breakfast, lunch, and dinner. It delivers a family favorite perfect for busy weeknights.

Course dinner, Main

Cuisine American, Southern

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 531kcal

Author Imma

Ingredients

1½ pounds (680g) potatoes cut into 1-inch slices or cubes
1 teaspoon (5-6g) salt, divided
1 teaspoon (2-3g) black pepper, divided
2 tablespoons (30ml) olive oil, divided
1-2 tablespoons (14-28g) butter
1 13-ounce (370g) package smoked sausage sliced into coins
1 medium onion, finely chopped
1 teaspoon (5g) minced garlic
1 teaspoon (3g) minced thyme
1 teaspoon (3g) paprika
1 large red bell pepper, chopped

Instructions

Season the sliced or cubed potatoes with half the salt and freshly ground black pepper. Toss them thoroughly to coat every potato chunk with the seasoning.
Heat oil in a large cast iron skillet over medium, then carefully add the seasoned potatoes, spreading them out in a single layer for even cooking.
Cook the potatoes for approximately 3 minutes on each side. Turn them occasionally to ensure they brown evenly and develop a crisp, golden crust. That should take about 6 minutes in total.
Once the potatoes are nicely browned, transfer them to a plate with a slotted spoon. Set aside.
In the same skillet, add the butter and let it melt. Add the sausage to the skillet. Cook, turning occasionally, until the sausage is browned and cooked through (6-8 minutes).
Once cooked, remove the sausage from the skillet, place it on a separate plate, and set aside.
Add the chopped onions and the remaining salt and pepper to the same skillet. Sauté over medium heat for 2 minutes, stirring occasionally, until the onions become translucent and slightly softened.
Add minced garlic, dried thyme, and paprika to the skillet with the onions. Continue to sauté for 2 more minutes, stirring frequently, until the garlic becomes fragrant and the spices combine well with the onions.
Add the chopped bell pepper and saute for another minute, stirring occasionally, until it starts to soften.
Return the browned potatoes and sausage to the skillet. Stir gently to combine all the ingredients and allow them to heat through for 2-3 minutes.
Transfer the mixture to a serving dish. Garnish with fresh greens, such as parsley or chives, for color and flavor. Serve immediately while hot.

Notes

Use starchy potatoes like Russets for a fluffy interior or waxy potatoes like Red or Yukon Gold for a creamier texture. Ensure they are firm and free of green spots or sprouts.
For extra crispiness, consider parboiling the potatoes before sautéing. Boil them in salted water for 5-7 minutes until slightly tender. Then, drain them and let them cool before proceeding with the recipe.
Season the potatoes and sausage well with salt, pepper, and preferred herbs or spices. Don't be afraid to use a generous amount of seasoning for full flavor.
Make sure your pan is preheated before adding oil and butter. That ensures a good sear and prevents sticking.
A cast-iron skillet retains heat well and provides an excellent sear. If you don't have one, any heavy-bottomed pan will work.
Avoid overcrowding the skillet when cooking potatoes and sausage. Cook in batches if necessary to ensure everything gets a good sear and browns evenly.
Always taste your dish before serving. Adjust seasoning if needed by adding a pinch of salt or pepper.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition