Crisp-edged potatoes, browned sausage, and peppers from one baking sheet. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.
Why you’ll love this recipe
- Familiar ingredients with plenty of flavor.
- About 50 minutes from prep to table.
- Easy to round out with a mustardy green salad.
What you’ll need
Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.
- 1 lb fully cooked smoked sausage, sliced
- 1½ lb potatoes, cut into ½-inch cubes
- 1 bell pepper, chopped
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
Let’s make it
Get ready
Heat the oven to 425°F. Toss potatoes with oil, smoked paprika, garlic powder, and pepper on a large baking sheet.
Build the flavor
Spread into one layer and roast for 20 minutes.
Bring it together
Add sausage, bell pepper, and onion and toss carefully.
Finish cooking
Roast for another 15 minutes, until potatoes are tender and sausage is thoroughly heated according to its package.
Serve and enjoy
Serve hot, scraping up the browned bits from the tray.
Make It Even Better
Use two trays if needed; crowded potatoes will steam.
Read through the recipe and measure the ingredients before starting.
Make it your own
Choose fully cooked chicken sausage or add zucchini for the last 15 minutes.
What to serve with it
A mustardy green salad
More dinner inspiration ↗Storage & reheating
Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.
COOKS COURT · THE RECIPE
Sheet-Pan Sausage and Potatoes
Crisp-edged potatoes, browned sausage, and peppers from one baking sheet.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
For the recipe
- 1 lb fully cooked smoked sausage, sliced
- 1½ lb potatoes, cut into ½-inch cubes
- 1 bell pepper, chopped
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp black pepper
Instructions
- Heat the oven to 425°F. Toss potatoes with oil, smoked paprika, garlic powder, and pepper on a large baking sheet.
- Spread into one layer and roast for 20 minutes.
- Add sausage, bell pepper, and onion and toss carefully.
- Roast for another 15 minutes, until potatoes are tender and sausage is thoroughly heated according to its package.
- Serve hot, scraping up the browned bits from the tray.
Notes
- Use two trays if needed; crowded potatoes will steam.
Cooks Court · /recipes/sheet-pan-sausage-and-potatoes
