Indulge in the tantalizing aromas and flavors of a comforting yet vibrant dish with our savory Oven-Roasted Potato Medley with Sausage and Vegetables. This hearty recipe is a celebration of wholesome ingredients coming together to create a symphony of tastes and textures that will delight your senses and satisfy your cravings. Perfect for busy weeknights or leisurely weekend gatherings, this one-pan wonder is not only delicious but also incredibly versatile, allowing you to customize it with your favorite ingredients and spices. Join us on a culinary journey as we explore the steps to creating this mouthwatering masterpiece, from parboiling the potatoes to roasting them to golden perfection alongside savory sausage, earthy mushrooms, and sweet bell peppers. Get ready to elevate your home-cooked meals with this simple yet irresistible recipe that’s sure to become a family favorite.
Ingredients:
- 2 lbs baby red potatoes (regular red or gold potatoes can also be used), cut into 1 – 1 1/2 inch pieces
- 1 onion, sliced into thick half circles
- 1 red bell pepper, cut into 1-inch pieces
- 8 oz smoked sausage or kielbasa (smoked Polish kielbasa adds rich flavor), cut into 1-inch pieces
- 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 Tablespoon spice or dry herb blend (consider Cajun seasoning, Italian seasoning, or a mix of rosemary and paprika)
- Salt and ground black pepper to taste
- Fresh herbs for garnish, minced (parsley, thyme, chives, dill, etc.)
Directions:
- Preheat and Prepare: Preheat your oven to 475 degrees Fahrenheit. If available, use the convection setting for more even cooking. Additionally, place a large rimmed baking sheet in the oven as it preheats to ensure it gets hot along with the oven, aiding in the crisping of the potatoes and vegetables later.
- Prepare Potatoes: Start by thoroughly scrubbing the baby red potatoes to remove any dirt or debris. Since the skin adds texture and flavor, there’s no need to peel them. Cut the potatoes into evenly sized pieces, approximately 1 to 1½ inches in diameter. For variation, you can substitute with regular red or gold potatoes, adjusting the cooking time if necessary.
- Parboil Potatoes: Transfer the cut potatoes to a medium pot and cover them with water, ensuring the water just covers the potatoes. Adding a pinch of salt to the water can enhance the flavor. Bring the water to a gentle boil over medium-high heat and cook the potatoes for about 5-7 minutes until they are slightly tender but still firm. Parboiling the potatoes partially cooks them, allowing for a shorter roasting time in the oven and ensuring a creamy interior.
- Prepare Other Ingredients: While the potatoes parboil, prepare the remaining ingredients. Slice the onion into thick half circles, cut the red bell pepper into 1-inch pieces, and slice the smoked sausage or kielbasa into 1-inch chunks. Clean the fresh mushrooms, such as baby Bella or white button mushrooms, and halve or quarter them as desired.
- Combine Ingredients: In a large mixing bowl, combine the parboiled potatoes, sliced onion, bell pepper pieces, smoked sausage or kielbasa, and halved or quartered mushrooms. Drizzle olive oil over the mixture, ensuring all ingredients are evenly coated. Add minced garlic, fresh thyme leaves, and your chosen spice or herb blend. Season generously with salt and freshly ground black pepper, adjusting to taste preferences.
- Roasting: Carefully remove the preheated baking sheet from the oven. Spread the potato and vegetable mixture evenly onto the hot baking sheet in a single layer. The sizzling sound upon contact indicates proper heat, which helps achieve a golden exterior on the potatoes and vegetables. Place the baking sheet back into the oven and roast the medley for 20-25 minutes, or until the potatoes are golden brown and crisp on the edges, and the vegetables are tender and caramelized.
- Garnish and Serve: Once roasted to perfection, remove the baking sheet from the oven and sprinkle the savory potato medley with freshly minced herbs such as parsley, thyme, chives, or dill for a burst of freshness and vibrant color. Serve the dish hot as a hearty main course or as a flavorful side dish alongside grilled meats, roasted chicken, or fish. This versatile dish pairs well with a dollop of sour cream or a drizzle of tangy balsamic glaze for added richness and depth of flavor.
- Enjoy and Share: Gather around the table and savor the irresistible aroma and flavors of this savory oven-roasted potato medley with sausage and vegetables. Don’t forget to share this delicious recipe with family and friends to spread the joy of good food and hearty meals.
Conclusion:
As the last bite is savored and the empty plates are cleared, our Oven-Roasted Potato Medley with Sausage and Vegetables leaves a lasting impression of warmth, comfort, and satisfaction. With its robust flavors, effortless preparation, and wholesome ingredients, this dish embodies the essence of home-cooked goodness and culinary creativity. Whether enjoyed as a hearty main course or served alongside your favorite protein, this versatile recipe offers endless possibilities for customization and adaptation to suit your taste preferences and dietary needs. So, gather your loved ones around the table, share a meal filled with laughter and conversation, and let the flavors of this savory potato medley transport you to a place of culinary bliss. From our kitchen to yours, may this recipe bring joy and nourishment to your table time and time again
Last Step: Don’t forget to share!
Source of the picture : cookitonce
