Sheet Pan Sausage and Potatoes

Sausage and potatoes belong together — smoky, salty, and browned at the edges. This sheet pan version starts the potatoes alone so they crisp, then adds sliced smoked sausage and peppers so nothing steams or burns.

Line the pan and dinner is mostly hands-off. About 40 minutes from fridge to table with almost no cleanup.

Ingredients

Sheet pan

• 1½ lb (680 g) baby potatoes, halved (or Yukon Golds cut into ¾-inch chunks)
• 3 Tbsp (45 ml) olive oil, divided
• 1 tsp kosher salt, divided
• ¾ tsp black pepper, divided
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp dried oregano
• 14 oz (397 g) smoked sausage or kielbasa, sliced into ½-inch rounds
• 2 bell peppers (any color), cut into 1-inch strips (about 3 cups / 300 g)
• 1 medium red onion, cut into ¾-inch wedges
• 1 Tbsp (15 ml) apple cider vinegar or lemon juice
• Fresh parsley, for serving
• Dijon or whole-grain mustard, optional

Method

1. Heat oven to 425°F (220°C). Line a rimmed half sheet pan with foil or parchment.
2. Toss potatoes with 2 Tbsp oil, ½ tsp salt, ½ tsp pepper, smoked paprika, garlic powder, and oregano. Spread cut-side down in a single layer. Roast 15 minutes.
3. Meanwhile toss sausage, peppers, and onion with remaining 1 Tbsp oil, ½ tsp salt, and ¼ tsp pepper.
4. Push potatoes to one side; add sausage and vegetables in a single layer. Roast 15–18 minutes more until potatoes are tender and browned and sausage is heated through with crisp edges.
5. Drizzle with vinegar or lemon juice. Toss gently on the pan. Scatter parsley.
6. Serve with mustard on the side if you like a sharp contrast to the smoky sausage.

Cook's note

Starting potatoes alone is the difference between crisp and soggy. Crowding the pan steams everything — use two pans if your sheet is smaller than a half sheet.

What to serve with it

A bagged salad with vinaigrette, sautéed cabbage, or crusty bread. Mustard and pickles on the table keep it feeling like a pub plate.

Make-ahead and leftovers

Halve potatoes and slice sausage up to 1 day ahead; refrigerate separately. Leftovers keep 4 days; reheat at 400°F (200°C) for 10–12 minutes to re-crisp. Freeze cooked portions up to 2 months.

Troubleshooting

**Potatoes pale?** They needed more space or a hotter empty oven — give them 5 more minutes before adding sausage. **Sausage dry?** Pull as soon as edges crisp; smoked sausage is already cooked. **Vegetables soggy?** Cut larger pieces and avoid stacking.