This roasted potatoes and kielbasa recipe is an easy one-pan dinner packed with crispy roasted red potatoes and smoky sausage. Perfect for busy weeknights, meal prep, or a hearty family dinner, this oven-baked dish comes together quickly with simple ingredients. With golden potatoes, garlic, and fresh parsley, this recipe is budget-friendly, kid-approved, and makes great leftovers.
Ingredients
- 3 lbs small red potatoes, cut into ¼-inch thick rings (halve or quarter baby potatoes)
- 1 lb kielbasa or Polish sausage, sliced into ¾-inch thick rounds
- 2 Tbsp extra light olive oil (or any high-heat cooking oil)
- 2 garlic cloves, minced or pressed
- 2 Tbsp fresh parsley, finely chopped (or ½ Tbsp dried parsley)
- 1 tsp sea salt
Instructions
- Preheat Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare Ingredients: Slice the potatoes into ¼-inch thick rings. If using very small red potatoes, cut them in halves or quarters. Slice the kielbasa into ¾-inch rounds.
- Season: In a large mixing bowl, combine the potatoes, kielbasa, parsley, garlic, olive oil, and salt. Toss until everything is evenly coated.
- Bake: Spread the mixture evenly on the prepared baking sheet. Bake for 40–45 minutes, stirring halfway through, until the potatoes are golden brown and crispy.
- Serve: Garnish with fresh parsley if desired, and serve hot.
Why You’ll Love This Recipe
- One-pan meal: Minimal cleanup and maximum flavor.
- Hearty and filling: Perfect comfort food with crispy potatoes and smoky sausage.
- Quick prep: Just chop, toss, and roast.
- Family-friendly: A crowd-pleaser that pairs well with simple sides.
Tips
- Cut potatoes evenly so they cook at the same rate.
- Stir halfway through baking to ensure even browning.
- For extra crispiness, don’t overcrowd the pan.
- Line with parchment or a silicone mat to prevent sticking.
Variations and Substitutions
- Sausage: Swap kielbasa with smoked sausage, chorizo, or turkey sausage.
- Potatoes: Use Yukon gold or russet potatoes instead of red.
- Seasonings: Add smoked paprika, black pepper, or Italian seasoning for more flavor.
- Vegetables: Mix in bell peppers, onions, or carrots for added color and nutrition.
FAQs
Can I make this ahead?
Yes! You can prep the ingredients and refrigerate them until ready to bake.
How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to keep potatoes crispy.
Can I freeze it?
Yes, but potatoes may lose crispiness when reheated. Best enjoyed fresh.
Serving
Serve this dish hot as a complete meal or alongside:
- A fresh green salad
- Steamed vegetables
- A crusty loaf of bread
Suggestions
- Drizzle with sour cream or a mustard sauce for extra flavor.
- Sprinkle with shredded cheese in the last 5 minutes of baking.
- Pair with a light soup or broth for a cozy dinner.
Roasted Potatoes and Kielbasa (One-Pan Recipe)
4
servings5
minutes30
minutesIngredients
3 lbs small red potatoes, cut into ¼-inch thick rings (halve or quarter baby potatoes)
1 lb kielbasa or Polish sausage, sliced into ¾-inch thick rounds
2 Tbsp extra light olive oil (or any high-heat cooking oil)
2 garlic cloves, minced or pressed
2 Tbsp fresh parsley, finely chopped (or ½ Tbsp dried parsley)
1 tsp sea salt
Directions
- Preheat Oven: Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Prepare Ingredients: Slice the potatoes into ¼-inch thick rings. If using very small red potatoes, cut them in halves or quarters. Slice the kielbasa into ¾-inch rounds.
- Season: In a large mixing bowl, combine the potatoes, kielbasa, parsley, garlic, olive oil, and salt. Toss until everything is evenly coated.
- Bake: Spread the mixture evenly on the prepared baking sheet. Bake for 40–45 minutes, stirring halfway through, until the potatoes are golden brown and crispy.
- Serve: Garnish with fresh parsley if desired, and serve hot.
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