Ingredients
Scale
- 14 oz Smoked Turkey or Pork Sausage, sliced into rounds
- 1.5 lbs Russet or Red Potatoes, cubed into 1-inch pieces
- 2 Large Bell Peppers (any color), chopped
- 1 Large Yellow Onion, diced into large chunks
- 3 tablespoons Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Smoked Paprika
- Salt and Black Pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Step 1: Preparation – Preheat your oven to 400°F (200°C). Wash all your produce thoroughly. Peel the potatoes if you prefer, though leaving the skin on adds nutrients and saves time. Slice the sausage into half-inch rounds. Chop the bell peppers and onions into uniform pieces to ensure they cook at the same rate as the potatoes.
- Step 2: Seasoning – Place the sausage, potatoes, peppers, and onions onto a large rimmed baking sheet. Drizzle the olive oil over the top. Sprinkle the dried oregano, garlic powder, smoked paprika, salt, and pepper evenly across the ingredients. Use your hands or a spatula to toss everything together until every piece is well-coated in oil and spices.
- Step 3: Cooking – Spread the ingredients out into a single layer on the baking sheet. If the pan is too crowded, use two pans; crowding causes the vegetables to steam rather than roast. Place the pan in the center rack of the oven. Bake for 25 to 30 minutes. Halfway through the cooking time, use a spatula to flip the ingredients to ensure even browning and crispy potato edges.
- Step 4: Plating and Storage – Remove the pan from the oven once the potatoes are fork-tender and the sausage is slightly charred. Serve immediately for a family dinner, or let the mixture cool completely before portioning it into four airtight meal prep containers. This meal stays fresh in the refrigerator for up to 4 days.
- Cook Time: 40 minutes