American
Sausage and Potato Sheet
Smoked sausage, potato wedges, and peppers roasted on one pan with paprika and oil. Minimal stirring, and the sausage browns at the edges.
- Prep
- 12 min
- Cook
- 35 min
- Total
- 47 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- One pan and a hot oven.
- Smoked sausage is already cooked, so you are mostly roasting potatoes.
- Peppers soften in the same time if they are not cut huge.
- It is a full plate without a sauce.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 425°F.
- 2
Toss the potatoes, sausage, pepper, and onion with oil, salt, paprika, pepper, and garlic powder.
- 3
Spread everything on a sheet pan in a single layer. Crowding steams the potatoes.
- 4
Roast 20 minutes.
- 5
Stir and roast 12 to 15 minutes more, until the potatoes are browned and tender.
- 6
Taste a potato. Add a pinch of salt if the pan tastes flat.
Pro tips
- Cut potatoes no thicker than 3/4 inch or they will lag behind the sausage.
- A dark sheet pan browns faster than a very shiny one.
- If the sausage is very fatty, blot the pan once halfway so the potatoes crisp.
Easy substitutions
- Smoked sausage
- Chicken sausage. It will brown less.
- Bell pepper
- A second onion.
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Spread on a pan and heat at 400°F for about 10 minutes, until hot and the edges crisp again.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 18 g
- Carbs
- 42 g
- Fat
- 30 g
- Fiber
- 5 g
Budget friendly · Oven
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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