Baked Andouille Sausage Potatoes
This one-pan baked dish combines smoky Andouille sausage with crispy golden potatoes, seasoned perfectly for a savory, effortless meal with optional veggies and fresh parsley.
Equipment
- 1 oven preheat to 400°F
- 1 large bowl for tossing potatoes and seasonings
- 1 baking sheet to roast sausage and potatoes
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 for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss diced potatoes with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper in a large bowl.
- Spread the seasoned potatoes evenly on a baking sheet, then add sliced Andouille sausage and optional bell pepper and onion. Toss gently to combine.
- Roast in the preheated oven for 30–35 minutes, stirring once halfway through, until potatoes are tender and golden and sausage is crisped.
- Sprinkle with fresh parsley before serving hot.
Notes
- Use Dijon mustard or garlic aioli as a dipping sauce.
- Serve alongside a green salad for a balanced meal.
- Toss with melted butter before roasting for extra richness.
- Store leftovers in an airtight container for up to 3 days.