Whenever I’m in a pinch for time yet craving something hearty, this Easy One Pan Roasted Potatoes and Kielbasa recipe swoops in like a culinary superhero—cape and all. The sizzling, savory aroma of kielbasa mixing with the earthy notes of roasted potatoes is like wrapping up in a warm, flavorful hug on a chilly evening. It’s a dish that somehow manages to be both a nostalgic nod to family dinners and a modern miracle of convenience, all on one single, glorious pan.
Steps
- Begin by preheating your oven to 400°F and prepare a large baking sheet with parchment paper or a silicone baking mat.
- Slice the small red potatoes into rings approximately 1/4 inch thick. If using very small potatoes, you can halve or quarter them to achieve the same thickness. Cut the kielbasa into 3/4 inch thick slices and place both in a large mixing bowl.
- Add minced parsley, pressed garlic cloves, sea salt, and olive oil to the bowl with the potatoes and kielbasa. Mix everything together until evenly coated with the seasoning.
- Distribute the mixture onto the prepared baking sheet in a single layer. Bake for 40 to 45 minutes, stirring halfway through to promote even browning, until the potatoes are crispy and golden.
- For leaner sausages, consider adding them midway through the cooking process to prevent burning. Once done, serve warm and garnish with fresh parsley if desired.
Ingredients
- 3 pounds of small red potatoes, sliced into 1/4-inch thick rounds
- 2 tablespoons of extra light olive oil or another high-heat cooking oil
- 2 tablespoons of minced fresh parsley or 1/2 tablespoon of dried parsley
- 1 teaspoon of sea salt
- 2 cloves of garlic, pressed
- 1 pound of kielbasa or sausage, sliced into 3/4-inch thick rounds (Polish kielbasa recommended)
FAQ
- Can I use a different type of sausage instead of kielbasa?
- Absolutely, you can substitute kielbasa with any sausage of your choice. Just be mindful that leaner sausages might need to be added halfway through cooking to prevent them from burning.
- Do I need to peel the potatoes before roasting?
- No, there’s no need to peel the potatoes for this recipe. Simply slice them into 1/4-inch thick rings, and they are ready to be roasted.
- What is the best way to ensure even browning of the potatoes and kielbasa?
- To achieve even browning, it’s important to stir the potatoes and kielbasa halfway through the baking process. This helps ensure that all sides are crispy and golden.
- Can I prepare this dish in advance for a holiday meal?
- While this dish is best served fresh, you can prepare the ingredients in advance and store them separately. Assemble and roast them just before serving for optimal crispiness.
- Is it possible to use dried parsley instead of fresh parsley?
- Yes, you can substitute fresh parsley with dried parsley. Use 1/2 tablespoon of dried parsley if you’re not using fresh.
Tips
- Prevent Burning with Lean Sausage: If you’re using a lean sausage or kielbasa, consider adding it halfway through the cooking process to reduce the risk of burning.
- Ensure Even Browning: Stir the potatoes and kielbasa halfway through baking to promote even browning and achieve that desired crispy texture.
- Customize Potato Thickness: For tiny baby red potatoes, feel free to halve or quarter them to ensure they reach the ideal 1/4-inch thickness, promoting even cooking.
- Simplify Cleanup: Toss your potatoes directly on the baking sheet to save time on dishwashing and streamline the preparation process.
Equipment
- Silpat or Parchment Paper: Non-stick baking surface for lining the baking sheet.
- Large Baking Sheet: To spread out the potatoes and kielbasa for roasting.
- Garlic Press: For pressing garlic cloves.
- Large Mixing Bowl: To toss the potatoes and kielbasa with oil and seasonings.
