Sausage, Peppers, and Potato Bake
Italian-inspired skillet-to-oven bake with juicy sausage, blistered peppers, and tender potatoes. This one-pan dish uses pantry-friendly staples, finish with a tangy herb oil for brightness, and offers a complete hearty weeknight meal with a crisp exterior and soft interior.
- Prep Time: 15 min
- Cook Time: 45 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- ¾ pounds Italian sausage links (or bratwurst), cut into 1-inch pieces
- ¾ pounds small potatoes, halved or quartered if large
- 1 large green bell peppers, sliced into 1-inch strips
- ½ red bell pepper, sliced into 1-inch strips (optional for color)
- ½ medium yellow onion, sliced
- 1 ½ cloves garlic, minced
- 1 tablespoons olive oil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika
- ½ 1/2 teaspoon salt
- ½ 1/4 teaspoon black pepper
- ½ 1/4 cup chicken stock or water
- 1 tablespoons chopped fresh parsley (optional garnish)
- ½ tablespoon red wine vinegar (acid finish)
Instructions
- Preheat oven to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
- In a large bowl, toss potatoes, peppers, onion, garlic, olive oil, oregano, thyme, paprika, salt, and pepper until well coated.
- Spread potatoes on the pan in a single layer; bake 15 minutes to start softening.
- Scatter sausage pieces over vegetables; drizzle with 1 tablespoon stock.
- Roast 20–25 minutes, until potatoes are tender and sausage is cooked through, turning once for even browning.
- Remove from oven; drizzle with vinegar, sprinkle parsley, and give a quick toss to brighten flavors.
Chef’s Pro Tips
- Parboil potatoes 5–7 minutes before to speed bake time.
- Crisp edges: broil 2–3 minutes at end if you like extra browning.
- Add a splash of lemon juice after baking for brightness.
Serving Suggestions
Serve with a simple green salad and crusty bread to complete the plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven or microwave until hot.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 26 |
| carbs | 45 |
| fat | 28 |
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