This sausage and potato mixture is a simple and rustic dinner. There’s nothing fancy about it but sometimes you do want some fried potatoes and sausages.
This style of dish is right up the alley of my husband, and he loved it.
If you want to make this recipe and you have some questions, so you can talk to me in the comments below!!
2lbs/900g. Of baby red potatoes, I cut them into 2“ pieces.
220g.Of smoked sausage, I cut it into 1“ pieces.
220g.Of fresh mushrooms, I cut them in half.
1 sliced onion.
1 red bell pepper, I cut it into 1“ pieces.
1/4 C.Of virgin olive oil.
4 minced garlic cloves.
1 t.Of fresh thyme.
1 T.Of spice/ dry herbs blend.
Ground black pepper.
Minced fresh herbs, you can use parsley, chives, thyme… etc.
I preheated the oven to 475 degrees Fahrenheit (I used my oven’s convection mode, but it will still work if you don’t have that option).
At the same time, I put a large rimmed baking sheet in the oven, so that it heats up.
And gently I scrubbed the potatoes and I cut them into 2-inch bits. I put them in a medium pot and fill it with water so that the potatoes are lightly filled by the water.
I brought it to a boil, simmer, and cooked for about 5 minutes, covered, only until the potatoes are halfway through fried. Then I drained the potatoes.
In the meantime, I combined the onion, mushrooms, bell pepper, olive oil, minced cloves of garlic, fresh thyme salt, freshly ground black pepper and a mix of dried herbs in a large mixing bowl.
When the potatoes are cooked halfway, I added the mushroom and pepper mixture and the sausage.
I took the searingly hot baking sheet out of the oven and spread it all out in one layer easily.
I roasted for 30 minutes in the preheated oven, uncovered until the vegetables are all cooked through and golden brown, turning all over halfway through cooking.
During the final few minutes of preparation, I broil the dish to give it extra brownness and a faint burn.
For garnish, I used a mixture of fresh herbs.