My mum loved cooking with chicken sausages and I grew up with a soft spot for them.
She used to enjoy making sausage stirfry and one-pot smoked sausage and rice (I’ve included the recipe here) but I’ve been experimenting more with sausages.
This oven-roasted sausage and potatoes dish is exactly that—a comforting, rustic meal packed with smoky sausage, tender potatoes, and some seasoning which brings the dish together!
It’s the kind of dish that reminds you of family dinners, where everyone gathers around the table, savoring every bite while sharing stories from their day.
You only need a handful of ingredients, and most of the magic happens right in the oven.
No complicated techniques, no fancy equipment—just good, honest food that tastes amazing.
The sausage releases its smoky juices as it roasts, coating the potatoes and making it super tasty. It’s the perfect balance of crispy, golden edges and melt-in-your-mouth tenderness.
I make this on nights when my partner and I are tired.
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A few tips to Make the Best Creamy Mashed Potatoes
For extra crispy potatoes, make sure they are completely dry before tossing them with oil and seasonings. Moisture prevents browning and can make them soggy instead of crispy.
A good baking sheet like this one helps distribute heat evenly for better crisping.
Use a high-quality smoked sausage for the best flavor—kielbasa, andouille, or chorizo work particularly well. If you prefer a leaner option, try chicken sausage like this.
If you want to make cleanup even easier, use a disposable aluminum pan like these heavy-duty trays (so you don’t have to scrub a baking sheet afterward.)
To add even more flavor, toss the potatoes with a little grated Parmesan cheese in the last 10 minutes of roasting for a crispy, cheesy finish. A microplane grater helps get fine shreds of cheese that melt perfectly.
Oven-Roasted Sausage and Potatoes
Course: Lunch, DinnerDifficulty: Easy4-6
servings10
minutes40
minutes50
minutesIngredients
1 ½ lbs baby potatoes (yellow or red), halved or quartered if large
1 lb smoked sausage (kielbasa, andouille, or your favorite), sliced into rounds
2 tbsp olive oil
1 tbsp melted butter (optional, for extra richness)
1 tsp garlic powder
1 tsp smoked paprika
½ tsp dried oregano
½ tsp onion powder
½ tsp salt
½ tsp black pepper
½ tsp crushed red pepper flakes (optional, for heat)
1 tbsp fresh parsley, chopped (for garnish)
Directions
- Preheat the oven to 400°F and line a large baking sheet or aluminum tray with parchment paper or foil for easy cleanup. If using foil, lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, toss the halved baby potatoes with olive oil, melted butter, garlic powder, smoked paprika, oregano, onion powder, salt, black pepper, and red pepper flakes. Stir well to ensure the potatoes are evenly coated in the seasoning.
- Spread the seasoned potatoes evenly on the baking sheet, making sure they are in a single layer. Roast for 20 minutes, stirring halfway through, to allow even cooking and browning. The potatoes should begin to turn golden and crispy on the edges.
- After 20 minutes, add the sliced smoked sausage to the baking sheet with the partially roasted potatoes. Stir everything together to coat the sausage in the flavorful juices that have started to develop from the potatoes. Spread them out again in an even layer and return to the oven.
- Roast for an additional 20 minutes, flipping everything halfway through. The sausage should be beautifully browned, and slightly crisped on the edges, and the potatoes should be fork-tender with golden-brown crusts.
- Remove the tray from the oven and sprinkle freshly chopped parsley over the dish for a burst of freshness and color. Let it sit for a few minutes before serving to allow the flavors to settle. Serve warm with your favorite dipping sauce, a side of crusty bread, or even a fried egg on top for a hearty brunch option.
- This pairs well with some steamed veggies.
Variations & Substitutions
For a low-carb version, swap the potatoes for cauliflower florets or a mix of bell peppers and zucchini.
If you prefer a spicier dish, use hot sausage and increase the red pepper flakes or add a dash of cayenne pepper.
To make it a one-pan meal with extra veggies, toss in some chopped onions, bell peppers, or Brussels sprouts during the last 15 minutes of roasting.
If you don’t have smoked sausage, try using Italian sausage links (sliced) or even chicken sausage for a leaner option.
