If you’re looking for a comforting, hearty dish packed with bold flavors, Italian sausage and potatoes is the perfect choice. This classic combo delivers sizzling, savory goodness with every bite—and it’s easier to make than you think. Read on to discover the secrets to turning simple ingredients into a mouthwatering meal that everyone will crave.
| Servings: | 4 |
| Prep Time: | 10 minutes |
| Cook Time: | 40 minutes |
| Total Time: | 50 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 pound Italian sausage links
- 1.5 pounds Yukon Gold potatoes
- 1 large yellow onion
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
Equipment
- Cutting board
- Sharp knife
- Sheet pan
- Large mixing bowl
- Tongs or spoon
- Oven
Instructions
- Step 1: Preheat your oven to 425°F. Line a sheet pan with parchment paper or foil for easier cleanup. I always opt for parchment since it helps those potato edges get extra golden without sticking.
- Step 2: Wash and scrub the potatoes well. Cut them into rough 1-inch chunks so they cook evenly. Then peel the onion and cut it into thick wedges. The onion caramelizes beautifully in the oven and adds a hint of sweetness that balances the sausage.
- Step 3: In a large bowl, combine the potatoes and onion with olive oil, oregano, garlic powder, smoked paprika, salt, and black pepper. Toss everything until evenly coated. This is where the flavor starts layering on.
- Step 4: Spread the mixture in a single layer across your sheet pan. Make sure the potatoes have some breathing room. Crowding traps steam and robs you of crispy edges.
- Step 5: Nestle the sausage links into the pan among the vegetables. If you’re using raw sausage, make sure they are spread out and not stacked. This helps them roast rather than steam.
- Step 6: Place the pan in the preheated oven and roast for 20 minutes.
- Step 7: After 20 minutes, flip the sausages so they brown evenly on both sides and give the vegetables a good stir. This is where you start to see that gorgeous caramelization. Roast for another 20 minutes or until the sausages are cooked through and the potatoes are fork-tender and crispy on the edges.
- Step 8: Remove the pan from the oven and immediately sprinkle with chopped parsley for a fresh contrast. Serve hot. I love pairing this with a simple green salad or warm crusty bread.
Nutrition per serving
| Calories | 475 |
| Protein | 21g |
| Carbohydrates | 34g |
| Fat | 29g |
| Sugar | 4g |
| Fiber | 4g |
| Sodium | 820mg |
Description
Imagine the comforting aroma of roasted garlic, sizzling Italian sausage, and golden potatoes wafting through your kitchen. Italian Sausage and Potatoes is one of those hearty, rustic meals that instantly makes you feel at home. With juicy sausage and perfectly crisped potatoes, every bite is a little piece of Sunday dinner heaven. The flavors are deep, herbaceous, and soul-warming — like something your Nonna would serve on a chilly evening.
The potatoes roast until tender inside with crispy edges outside while the Italian sausage infuses everything with smoky spices and juicy richness. Roasted onions add touches of sweetness and aroma. This dish is satisfying without being fussy — it has the charm of farmhouse cooking with the ease of a one-pan dinner. Whether you’re feeding your family on a weeknight or hosting friends over a bottle of Chianti, this meal delivers warmth with every forkful.
Why You’ll Love This Recipe
This Italian Sausage and Potatoes recipe is incredibly easy to make and comes together in just one pan. That means less cleanup, more flavor, and minimal prep. The ingredients are simple and store well, making this a perfect choice for busy weeknights when you want comfort food without the fuss.
Beyond its convenience, the versatility of this dish is unmatched. You can use sweet or spicy Italian sausage depending on your taste, and swap potatoes for sweet potatoes or add in veggies like bell peppers or zucchini. Plus, it makes delicious leftovers for meal prep throughout the week.
Serving and Storage Tips
Serve Italian Sausage and Potatoes hot from the oven with a side salad or some crusty bread to soak up every last bite. For extra flair, top it with a sprinkle of grated Parmesan or chopped fresh parsley.
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the sausage and potatoes on a baking sheet and warm in a 375°F oven for 10 to 15 minutes, or you can microwave individual portions for 1 to 2 minutes. This dish is also freezer-friendly. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.
Recipe Notes
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen Italian sausage?
Yes, just make sure the sausage is fully thawed before roasting or it will not cook evenly. Remove it from the freezer the night before and thaw in the refrigerator.
What kind of potatoes work best?
I prefer Yukon Gold for their creamy texture and golden crust when roasted, but red potatoes or russets will also work well. Just cut them evenly to ensure everything cooks at the same pace.
Can I make this ahead of time?
Yes, you can chop and season the vegetables a day ahead. Store them covered in the fridge, then spread them on a pan right before roasting with the sausage. Great for meal prep.
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Italian Sausage and Potatoes
Ingredients
- 1 pound Italian sausage links
- 1.5 pounds Yukon Gold potatoes
- 1 large yellow onion
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or foil.
- Wash and cut the potatoes into 1-inch chunks. Peel the onion and slice into thick wedges.
- In a large bowl, toss the potatoes and onion with olive oil, oregano, garlic powder, smoked paprika, salt, and black pepper until evenly coated.
- Spread the seasoned potatoes and onion in a single layer on the prepared baking sheet.
- Nestle the Italian sausage links among the vegetables.
- Roast in the preheated oven for 20 minutes.
- After 20 minutes, flip the sausages and stir the vegetables. Roast for another 20 minutes or until the sausages are cooked through and the potatoes are golden and tender.
- Remove from oven and sprinkle with fresh parsley before serving.
