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Sheet Pan Sausage and Potatoes

Sheet Pan Sausage and Potatoes

iamwinfred
Sheet Pan Sausage and Potatoes is the ultimate easy weeknight dinner — smoky sliced sausage, crispy roasted baby potatoes, sweet caramelized onion, and tender bell pepper strips all cooked together on one pan in under an hour. Seasoned with smoked paprika, garlic powder, and onion powder, every bite is bold, hearty, and deeply satisfying. Minimal prep, almost zero cleanup, and endlessly flexible with whatever sausage or vegetables you have on hand.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 520 kcal

Equipment

  • Large rimmed baking sheet Half-sheet size, 18x13 inches recommended
  • Large mixing bowl
  • Chef's knife
  • Cutting board
  • Measuring spoons
  • Silicone spatula or tongs For tossing and stirring
  • Parchment paper or aluminum foil Optional, for easier cleanup

Ingredients
  

Main Ingredients

  • 1.5 lbs smoked sausage 680g; andouille, kielbasa, or Italian — sliced into ½-inch rounds
  • 1.5 lbs baby potatoes 680g; halved, or quartered if large
  • 1 large bell pepper any color; seeds removed, cut into ½-inch strips
  • 1 large onion peeled and cut into thick wedges
  • 3 tbsp olive oil 45ml

Seasoning

  • 1 tsp smoked paprika 5ml
  • 1 tsp garlic powder 5ml
  • 0.5 tsp onion powder 2.5ml
  • salt to taste
  • black pepper to taste

Garnish

  • fresh parsley chopped; for garnish

Instructions
 

  • Preheat your oven to 400°F (200°C) and position the rack in the center. Line a large rimmed baking sheet with parchment paper or foil if desired.
  • Wash and dry the baby potatoes, then halve them (quarter any large ones). Cut the bell pepper into ½-inch strips, slice the onion into thick wedges, and slice the sausage into ½-inch rounds.
  • In a small bowl, stir together the smoked paprika, garlic powder, onion powder, salt, and black pepper until evenly combined.
  • Add the potatoes, bell pepper, onion, and sausage to a large mixing bowl. Drizzle with olive oil, sprinkle the seasoning mixture over the top, and toss thoroughly until everything is evenly coated.
  • Spread everything in a single, even layer on the prepared baking sheet, placing potatoes cut-side down. Do not overcrowd — use a second pan if needed.
  • Roast for 20 minutes, then remove the pan, flip and stir everything, and return to the oven for another 15 minutes until the potatoes are golden and fork-tender and the sausage is caramelized.
  • Remove from the oven, let rest for 2 minutes, then scatter freshly chopped parsley over the top and serve directly from the pan.

Notes

  • Don't skip drying the potatoes. Patting them dry before seasoning removes surface moisture and is key to getting crispy, golden results instead of soggy potatoes.
  • Don't overcrowd the pan. A crowded pan causes steaming instead of roasting. If your pan looks full, use two pans — this is the single most important tip for this recipe.
  • Place potatoes cut-side down. This maximizes contact with the hot pan surface and gives you the best caramelized crust on the flat side.
  • Sausage options: Kielbasa is the mildest option; andouille adds spicy Cajun heat; Italian sausage brings a herby, savory note. All three are fully pre-cooked and work perfectly here.
  • Add softer vegetables late. If adding asparagus, zucchini, or broccoli, stir them in during the last 15 minutes of roasting to prevent overcooking.
  • Make it Cajun: Swap the smoked paprika for Cajun seasoning and add sliced corn for a spicy Southern twist.
  • Make it Italian: Use Italian sausage, add cherry tomatoes and zucchini, swap the spice blend for Italian seasoning, and finish with grated parmesan.
  • Prep ahead: Chop all vegetables and sausage up to 24 hours in advance and store in an airtight container in the refrigerator. Toss with oil and seasoning right before roasting.
  • Storage: Leftovers keep in an airtight container in the refrigerator for up to 4 days, or frozen for up to 2 months.
  • Best reheating method: Spread leftovers on a baking sheet and reheat at 375°F for 10-15 minutes to restore crispiness. A skillet with a little olive oil over medium heat also works well.

Nutrition

Serving: 1ServingCalories: 520kcalCarbohydrates: 38gProtein: 22gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 65mgSodium: 980mgPotassium: 950mgFiber: 4gSugar: 5gVitamin A: 18IUVitamin C: 60mgCalcium: 4mgIron: 12mg
Keyword easy sheet pan dinner, one pan weeknight dinner, roasted sausage and vegetables, sheet pan sausage and potatoes, smoked sausage and potatoes
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