I made Smoked Sausage And Red Potatoes that end with blistered peppers, golden potato edges, and sausages so juicy they vanish off the plate.

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I adore this Smoked Sausage And Red Potatoes dish because it hits like dinner and snack at once. I love the char on the smoked sausage and the way red potatoes get a little crust while staying fluffy inside.

It’s loud, greasy in the best way, and makes me want seconds before the first bite is gone. And the whole pan smells like Saturday mornings at a dive diner.

But it’s simple, not precious. I’m obsessed with Sausage And Potato Bake vibes that don’t pretend to be healthy.

Bring napkins. No fuss, just messy, perfect flavors.

I want it now.

Ingredients

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Smoked sausage: meaty, smoky protein that makes the whole tray feel like comfort food.
Potatoes: creamy chunks that soak up juices and give satisfying bite and heft.
Onion: sweet and soft when roasted, gives savory backbone and a little caramel touch.
Bell pepper: bright crunch and color, lifts the dish so it’s not just brown.
Garlic: punchy little bites of flavor, fragrant and totally worth mincing.
Olive oil: helps everything crisp and brown, keeps the potatoes from sticking.
Smoked paprika: warm, smoky hint without being spicy, ties into the sausage.
Dried thyme: subtle herby note that complements meat without stealing the show.
Kosher salt: brings out real flavor, don’t skip it or things taste flat.
Black pepper: a little heat and zing, cuts through the richness.
Chicken broth: adds moisture and extra savory depth while everything roasts.
Cheddar cheese: melty, gooey topping that makes it comfort-food heaven.
Parsley: fresh green pop at the end, makes it look like you tried.

Ingredient Quantities

1 lb smoked sausage (kielbasa or andouille), about 450 g

2 lb potatoes (Yukon Gold or red), about 900 g, scrubbed

1 large onion, yellow or sweet

1 bell pepper (red or green)

3 cloves garlic, minced

2 tbsp olive oil

1 tsp smoked paprika

1 tsp dried thyme or oregano

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 cup low sodium chicken broth (120 ml)

1 cup shredded cheddar cheese, optional but yummy

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Preheat oven to 400°F (200°C). Lightly oil a 9×13 inch baking dish or roasting pan.

2. Slice 1 lb smoked sausage into 1/2 inch rounds. Cut 2 lb potatoes into 1/2 inch cubes, no need to peel if you like skins. Slice 1 large onion and 1 bell pepper into strips. Mince 3 cloves garlic.

3. In a large bowl toss the potatoes, onion, bell pepper, sausage and garlic with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp dried thyme or oregano, 1 tsp kosher salt and 1/2 tsp black pepper until everything is evenly coated. It should look slightly glossy.

4. Spread the mixture in a single layer in the prepared dish. Pour 1/2 cup low sodium chicken broth around the edges so you get steam and a little sauce but not drowning the veggies.

5. Cover the dish tightly with foil or a lid and bake for 25 minutes. This steams the potatoes so they cook through without burning.

6. After 25 minutes remove foil, give everything a quick stir and spread back out so pieces sit flat. If potatoes still look firm, bake uncovered for another 15 to 20 minutes until potatoes are fork tender and edges are browned.

7. If using 1 cup shredded cheddar cheese, sprinkle it over the top in the last 5 minutes of baking so it melts and gets a little gooey. You can also broil 1 to 2 minutes for a browned finish but watch it closely so it does not burn.

8. Remove from oven and let sit 5 minutes so juices settle. Taste and adjust salt and pepper if needed.

9. Sprinkle 2 tbsp chopped fresh parsley on top before serving for color and brightness. Serve straight from the dish; it’s a perfect easy weeknight meal.

Equipment Needed

1. Oven (preheat to 400°F / 200°C)
2. 9×13 inch baking dish or roasting pan, lightly oiled
3. Large mixing bowl for tossing ingredients
4. Cutting board and a sharp chef’s knife for slicing and dicing
5. Measuring cups and spoons (1/2 cup, tbsp, tsp)
6. Aluminum foil or a fitted lid to cover the dish
7. Spatula or wooden spoon for stirring and spreading
8. Cheese grater (if using shredded cheddar)

FAQ

Can I use frozen potatoes or sweet potatoes instead? Yes, but frozen diced potatoes work best if they are thawed and patted dry so they don’t make the bake soggy. Sweet potatoes will change the flavor and cook a bit faster, so cut them a little larger and check doneness early.

What can I swap for smoked sausage? Kielbasa and andouille are both great. You can also use smoked turkey sausage or a hearty chicken sausage. If using an uncooked fresh sausage, brown it first and make sure it's cooked through before baking the whole dish.

How do I make sure the potatoes crisp up and not go mushy? Cut potatoes into even, not-too-small pieces (about 1 inch). Toss them in the oil so they get a light coating, spread in a single layer in the baking dish, and avoid overcrowding. If they still steam, pop them under the broiler for the last 3 to 5 minutes to get some color.

Can I make this ahead of time and reheat it? Sure. Assemble everything, cover, and refrigerate for up to 24 hours. Bake covered for the first 25 minutes, then uncovered until potatoes are tender and edges brown. Leftovers keep 3 to 4 days in the fridge and reheat well in a 350 F oven for 15 to 20 minutes or in a skillet until warmed through.

How spicy will it be and how can I adjust the heat? With the listed spices it's mild and smoky. Use andouille or add crushed red pepper for more heat. To cool it down, pick a milder sausage and skip any hot seasonings, or serve with a dollop of sour cream.

Do I have to use cheese and fresh parsley? No, both are optional. Cheese makes it richer and gives a melty top, parsley just brightens it. If you skip cheese, add a splash more chicken broth or a little butter for extra flavor.

Smoked Sausage And Potato Bake Recipe Substitutions and Variations

Smoked sausage: swap with diced smoked turkey sausage, sliced chorizo, or kielbasa made from chicken — they all give a smoky, meaty bite (chorizo will be spicier).
Potatoes: use sweet potatoes, russets, or fingerlings instead; sweet potatoes add sweetness and a softer texture when baked.
Chicken broth: replace with low sodium vegetable broth, beef broth, or even a splash of dry white wine plus water for extra flavor.
Cheddar cheese: try Monterey Jack, Pepper Jack for heat, or a mix of mozzarella and Parmesan if you want gooey melt and a sharper finish.

Pro Tips

1) Parboil the potato cubes for 5 minutes before tossing with the sausage and veg. It shaves off oven time and gives super tender insides while still letting the edges crisp up. Don’t overboil though, they should still hold shape.

2) Use a mix of sausages if you can, like half kielbasa and half andouille, or add a splash of Worcestershire or hot sauce to the tossed oil for extra depth. Smoked sausage varies a lot in salt and smoke, so taste one slice first and cut back on added salt if it’s already salty.

3) Spread everything in an even single layer and resist crowding the pan. If pieces are piled up they steam instead of brown. If you have to, use two pans or roast in batches so you get those golden edges.

4) For best texture and flavor hit it with the cheese in the last few minutes and then let the dish rest 5 minutes before serving. That short rest lets juices settle so you don’t end up with a soggy mess, and the cheese firms up just enough to be gooey but not runny.

Smoked Sausage And Potato Bake Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Smoked Sausage And Red Potatoes that end with blistered peppers, golden potato edges, and sausages so juicy they vanish off the plate.

Servings

servings

Calories

754

kcal

Equipment: 1. Oven (preheat to 400°F / 200°C)
2. 9×13 inch baking dish or roasting pan, lightly oiled
3. Large mixing bowl for tossing ingredients
4. Cutting board and a sharp chef’s knife for slicing and dicing
5. Measuring cups and spoons (1/2 cup, tbsp, tsp)
6. Aluminum foil or a fitted lid to cover the dish
7. Spatula or wooden spoon for stirring and spreading
8. Cheese grater (if using shredded cheddar)

Ingredients

1 lb smoked sausage (kielbasa or andouille), about 450 g
2 lb potatoes (Yukon Gold or red), about 900 g, scrubbed
1 large onion, yellow or sweet
1 bell pepper (red or green)
3 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried thyme or oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 cup low sodium chicken broth (120 ml)
1 cup shredded cheddar cheese, optional but yummy
2 tbsp chopped fresh parsley for garnish, optional

Directions

Preheat oven to 400°F (200°C). Lightly oil a 9×13 inch baking dish or roasting pan.
Slice 1 lb smoked sausage into 1/2 inch rounds. Cut 2 lb potatoes into 1/2 inch cubes, no need to peel if you like skins. Slice 1 large onion and 1 bell pepper into strips. Mince 3 cloves garlic.
In a large bowl toss the potatoes, onion, bell pepper, sausage and garlic with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp dried thyme or oregano, 1 tsp kosher salt and 1/2 tsp black pepper until everything is evenly coated. It should look slightly glossy.
Spread the mixture in a single layer in the prepared dish. Pour 1/2 cup low sodium chicken broth around the edges so you get steam and a little sauce but not drowning the veggies.
Cover the dish tightly with foil or a lid and bake for 25 minutes. This steams the potatoes so they cook through without burning.
After 25 minutes remove foil, give everything a quick stir and spread back out so pieces sit flat. If potatoes still look firm, bake uncovered for another 15 to 20 minutes until potatoes are fork tender and edges are browned.
If using 1 cup shredded cheddar cheese, sprinkle it over the top in the last 5 minutes of baking so it melts and gets a little gooey. You can also broil 1 to 2 minutes for a browned finish but watch it closely so it does not burn.
Remove from oven and let sit 5 minutes so juices settle. Taste and adjust salt and pepper if needed.
Sprinkle 2 tbsp chopped fresh parsley on top before serving for color and brightness. Serve straight from the dish; it's a perfect easy weeknight meal.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.