Sheet pan

Sheet-Pan Sausage and Potatoes

Potatoes and sausage on one pan, in a hot oven. Cut the potatoes small enough that they finish when the sausage does. You turn the pan once. That is the whole method.

Prep: 10 minutesCook: 30 minutesServes: 4Difficulty: Easy

Ingredients

• 1 1/2 pounds potatoes, cut in 3/4-inch pieces
• 1 onion, cut in wedges
• 1 pound smoked sausage, sliced in coins, or fresh sausage links
• 2 tablespoons oil
• 1 teaspoon dried herbs, or a pinch of dried rosemary
• Salt and black pepper
• Optional: a handful of spinach or frozen peas stirred in at the end

Instructions

1. Heat the oven to 425°F. If you have a sheet pan, put it in the oven while it heats so the potatoes start on a hot surface.
2. Toss the potatoes and onion with the oil, herbs, salt, and pepper. Smoked sausage is already salty, so go easy on the salt.
3. Spread the potatoes and onion on the pan in one layer. Tuck the sausage among them. Crowding the pan makes steam, and then the potatoes stay pale.
4. Roast 15 minutes. Take the pan out and turn everything with a spatula.
5. Roast another 12 to 15 minutes, until a potato piece is tender in the center and the edges are brown.
6. If you are adding greens or peas, scatter them on the hot pan, put it back for 2 minutes, and toss. Taste a potato and add salt if it needs it.

Substitutions

• Sausage: chicken pieces, as on the sheet-pan chicken note, or a can of chickpeas tossed in oil for the last 15 minutes.
• Potatoes: sweet potatoes, cut the same size. They may finish a few minutes sooner.
• Onion: bell pepper strips.

Storage

Refrigerate leftovers up to 3 days. Reheat on a pan in a 375°F oven until hot, or in a skillet. The potatoes will not be as crisp as the first night, which is fine for lunch.

Related: Chicken and rice skillet, Black bean tacos.