Ingredients

1 lb (450g) smoked sausage, sliced into thick coins
2 lbs (900g) potatoes, cut into 1-inch chunks (Yukon Gold or red potatoes work well)
1 medium red onion, sliced
1 bell pepper, any color, sliced (optional for added sweetness)
3 tbsp olive oil
1 tsp smoked paprika (for extra smokiness)
1 tsp garlic powder
Salt and black pepper, to taste
Fresh herbs (like parsley or thyme), for garnish
Shredded cheese (optional)

Directions

Preheat your oven to 400°F (200°C).

Scrub them clean (no need to peel if you’re using thin-skinned types like Yukon Gold). Chop into even, bite-sized chunks to ensure they cook uniformly.

Slice your smoked sausage into thick, hearty rounds. The smoky flavor intensifies during roasting.

Thinly slice the red onion and bell pepper if using. These add a subtle sweetness and color.

In a large mixing bowl (or directly on your baking tray if you’re lazy and proud), combine the potatoes, sausage, onion, and pepper.

Drizzle with olive oil, then sprinkle over the smoked paprika, garlic powder, salt, and black pepper. Toss everything well to coat evenly every potato should get a nice slick of oil and seasoning.

Spread the mixture onto a large baking sheet lined with parchment paper or lightly greased. Make sure it’s in a single layer overcrowding leads to steaming, not roasting.

Pop it into the oven and bake for 35–45 minutes, flipping everything halfway through. You’ll know it’s done when the potatoes are fork-tender and golden brown, and the sausage has those irresistible crispy edges.

For an extra indulgent twist, sprinkle shredded cheese (cheddar, mozzarella, or a mix) over the top in the last 5 minutes of baking. Return to the oven just until the cheese melts and bubbles.

Once out of the oven, garnish with freshly chopped parsley or thyme for a burst of color and freshness. Serve hot, straight from the pan, with a side of sour cream, mustard, or your favorite dipping sauce if you like.