I’m excited to share this tasty and simple dinner with you! This Italian sausage and potato skillet is full of protein, veggies, and amazing flavours—it’s become one of my favourite dinner recipes! Plus, it’s filling thanks to all the protein. You can eat it by itself or add some extra veggies on the side—I had mine with roasted broccoli and it was delicious!
I can’t wait for you to try this recipe! It’s perfect for busy nights and doesn’t take long to make. Once you try it, let me know what you think! Enjoy this hearty and flavorful Sausage and Potatoes skillet—it’s easy to make and sure to satisfy.
Italian Sausage and Potatoes Recipe
Equipment
- Chopping-board
- Knife
- Wooden spoon
- Cast iron pot
Ingredients
- 2 1/2 pounds Yukon Gold potatoes cut into wedges
- 2 pounds Italian sausage you can also use regular sausage links
- 1 medium Onion sliced
- 1 1/2 tsp dried Oregano
- 1 1/2 tsp Kosher salt
- 1 tsp Black pepper
- 3/8 cup Olive oil
- 3 tbsp minced Parsley
- 3 medium Cherry peppers optional, for serving
- 1/2 cup grated Pecorino Romano cheese for serving
Instructions
- Heat your oven to 425°F (really hot!). Put one oven rack on the lowest level and another in the middle.
- In a big bowl, mix the potato wedges with olive oil, salt, pepper, and oregano until they’re all covered.
- Spread the potatoes out on a baking sheet. If you have lots of potatoes, you might need two baking sheets.
- Put the baking sheet(s) in the oven on the bottom rack and let the potatoes cook for about 15 minutes. Then, take them out and flip them over.
- After flipping the potatoes, add the sliced onions on top, and then lay the sausages over everything.
- Put the baking sheet(s) back in the oven on the middle rack and cook for another 30 minutes or until the sausages are cooked through.
- If you want the sausages to look extra golden, switch the oven to broil for the last 1-3 minutes. But keep an eye on them!
- When everything’s done, sprinkle the minced parsley over the top. Serve with cherry peppers and/or Pecorino Romano cheese on the side. Enjoy!
Notes
- If you can’t find pinwheel sausage, regular Italian sausage works fine. Just adjust the cooking time.
- If your sausage isn’t brown enough, you can broil them for a few minutes at the end.
- Yukon Gold potatoes are best, but you can also use russet potatoes.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 735 kcal |
| Carbohydrates | 32g |
| Protein | 33g |
| Fat | 57g |
| Saturated Fat | 14g |
| Cholesterol | 125mg |
| Sodium | 1345mg |
| Potassium | 1242mg |
| Fibre | 5g |
| Sugar | 4g |
What Other Vegetables Can I Add to This Sausage Potato Skillet Recipe?
You can add bell peppers, yellow squash, zucchini, broccoli, green beans, or asparagus. Just remember, some veggies cook faster than others, so keep an eye on them. You can also use baby red or baby gold potatoes instead of the larger ones.
Can I Use Turkey Sausage for This Recipe?
Yes, you can! Sheet pan meals like this are versatile, so turkey sausage works well instead of Italian sausage or chicken sausage. Just make sure to cook the sausage all the way through. You can use any type of sausage and pair it with the best potatoes for an easy meal.
How Long Do Italian Sausage and Potatoes Last in the Refrigerator?
Leftovers will stay good for 3 to 4 days in the fridge if you store them in a sealed container. When you’re ready to eat again, you can warm up the skillet potatoes and sausage in the microwave or on the stove until they’re heated through.