Baked Andouille Sausage Potatoes
This smoky, savory baked dish combines crispy potatoes with juicy Andouille sausage, roasted together for a flavorful and simple one-pan meal with optional vegetables and fresh herbs.
Equipment
- 1 baking sheet (optional)
- 1 large bowl (optional)
Ingredients
- 1 lb Andouille sausage sliced into rounds
- 1.5 lb potatoes diced into bite-size pieces
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme or Italian seasoning
- Salt and black pepper to taste
- 1 bell pepper sliced (optional)
- 1 small onion chopped (optional)
- Fresh parsley chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Spread the seasoned potatoes on a baking sheet; add the sliced Andouille sausage and optional bell pepper and onion, then toss gently to combine.
- Roast in the oven for 30 to 35 minutes, stirring halfway through, until potatoes are golden and tender and sausage is lightly crisped.
- Remove from oven, sprinkle with chopped fresh parsley, and serve hot.
Notes
- For extra richness, toss with melted butter before serving.
- Serve with Dijon mustard or garlic aioli on the side.
- Store leftovers in an airtight container and refrigerate up to 3 days.