Oven Roasted Smoked Sausage and Potatoes is a simple, hearty meal that’s full of flavor and easy to throw together. The smoky sausage pairs perfectly with tender, crispy-roasted potatoes, making it a comforting, satisfying dish that comes out just right every time. With just a few ingredients and the oven doing the work, it’s a hands-off recipe that tastes like you spent hours cooking.
I love this recipe because it gives me that cozy, home-cooked vibe without a lot of fuss. Sometimes I like to toss in some onions and bell peppers to add even more color and sweetness to the mix. Plus, the smoky sausage adds a little punch of flavor that really makes the whole dish pop. It’s great for busy weeknights when you want something filling but don’t want to spend all evening in the kitchen.
My favorite way to enjoy this is right out of the oven, with a little sprinkle of fresh herbs like parsley or thyme on top. It’s perfect on its own, but also goes great with a simple green salad or some steamed veggies on the side. This is one of those dependable meals that feels like a warm hug, and I find myself coming back to it again and again.
Key Ingredients & Substitutions
Smoked Sausage: This adds a smoky, meaty flavor that’s the heart of the dish. Kielbasa or andouille work great here. For a lighter option, you can use chicken sausage or turkey sausage.
Potatoes: Baby or small red potatoes roast well because they get crispy outside but stay tender inside. Yukon golds or fingerlings are good substitutes that hold up nicely too.
Olive Oil & Spices: Olive oil helps everything crisp up. The garlic powder, onion powder, smoked paprika, and thyme give the dish a warming depth. If you don’t have smoked paprika, regular paprika or chili powder works too.
How Do You Get Crispy Potatoes and Perfectly Cooked Sausage?
Getting crispy potatoes and juicy sausage at the same time is all about even cutting and proper roasting temperature.
- Cut potatoes into similar-sized pieces so they cook evenly.
- Toss potatoes in oil and spices first to coat well—this helps crispiness and flavor.
- Slice sausage into chunks that aren’t too small to avoid drying out.
- Spread the potatoes and sausage in a single layer on the baking sheet so air circulates well around them.
- Roast at 400°F, tossing halfway through to brown all sides.
These steps help ensure your potatoes have a crisp crust while the smoked sausage stays juicy and flavorful. I find tossing halfway through really lifts the dish from good to great!
Equipment You’ll Need
- Large baking sheet or roasting pan – I like using a wide pan so everything roasts evenly and gets crispy.
- Mixing bowl – helps you toss the potatoes and sausage with the spices easily.
- Measuring spoons – for precise spice levels and oil.
- Oven – a standard oven set to 400°F is perfect for roasting.
- Spatula or tongs – for tossing and serving, keeping everything from breaking apart.
Flavor Variations & Add-Ins
- Switch the sausage to chicken or turkey sausage for a leaner option.
- Add sliced bell peppers or onions before roasting for extra sweetness and color.
- Sprinkle with a dash of cayenne or chili powder if you like some heat.
- Finish with chopped fresh herbs like parsley or cilantro for a fresh burst of flavor.
Oven Roasted Smoked Sausage And Potatoes
Ingredients You’ll Need:
Main Ingredients:
- 1 lb smoked sausage (such as kielbasa or andouille), sliced into 1-inch pieces
- 1.5 lbs baby potatoes or small red potatoes, quartered
- 2 tablespoons olive oil
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme (or Italian seasoning)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- Optional: fresh parsley or dried herbs for garnish
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare and season, plus 30-40 minutes of roasting time. Total time is around 45-55 minutes, making it perfect for an easy weeknight meal.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 400°F (200°C) to get it ready while you prepare the ingredients.
2. Season the Potatoes:
In a large mixing bowl, add the quartered potatoes. Pour in the olive oil, then sprinkle garlic powder, onion powder, smoked paprika, dried thyme, salt, and black pepper. Toss everything well so the potatoes are fully coated with the seasonings and oil.
3. Add the Sausage:
Place the sliced smoked sausage into the bowl with the potatoes and gently toss to mix. Be careful not to break the sausage slices while mixing.
4. Roast the Mixture:
Spread the sausage and potato pieces evenly in a single layer on a large baking sheet or roasting pan. This helps them roast evenly and get nicely browned. Place in the oven.
5. Roast and Toss:
Roast for about 30-40 minutes. Halfway through cooking—around 15-20 minutes—use a spatula or tongs to toss and turn the pieces. This ensures even browning and crispiness on all sides.
6. Finish and Serve:
Once the potatoes are golden and tender and the sausage is slightly browned around the edges, remove the pan from the oven. Sprinkle with fresh parsley or extra dried herbs if you like. Serve hot and enjoy your comforting, flavorful meal!
Can I Use Frozen Sausage or Potatoes?
Yes, but make sure to thaw them completely before preparing. Thaw sausage overnight in the fridge and use fresh or thawed potatoes for even cooking. Pat the sausage dry if needed to avoid extra moisture.
Can I Add Other Vegetables?
Absolutely! Bell peppers, onions, or carrots work well roasted alongside the potatoes and sausage. Just cut them into similar sized pieces for even cooking and add them with the potatoes.
How Do I Store Leftovers?
Store leftover sausage and potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through, stirring occasionally for even heat distribution.
Can I Use Different Seasonings?
Yes! Feel free to swap the dried thyme for rosemary, oregano, or your favorite herb blend. Adding a pinch of cayenne or chili powder can add a little heat if you like spice.
