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sheet pan sausage and potatoes
this is the best kind of dinner for busy nights. Prep takes 5 minutes or less, everything cooks on one sheet pan (hello easy cleanup!) and it takes 30 minutes to cook. Add this to your rotation of weeknight dinners!
Ingredients for Sheet Pan Sausage and Potatoes
- Smoked Sausage – Usually sold in 12-16 ounce packages. One pound is enough for 4 people, maybe 5. Sometimes I’ll double the Sausage so I can have leftovers for breakfast – Sausage and Potatoes are great with some fried eggs and toast!
- Onion – Sliced into large but still bite-sized chunks.
- Potatoes – I use yellow or red potatoes because they are a little creamier and get nice and crispy around the edges.
- Olive Oil – You’ll need ¼ cup for coating the potatoes, veggies and sausage.
- Spices and Seasonings – Kosher salt, ground thyme, paprika, black pepper.
- Lemon Juice – You want a little acidity to break up the heavier flavor of the sausage.
- Fresh Parsley – A little minced to toss with the finished dish.
How to Cook Sausage & Potatoes on a Sheet Pan?
Once you’ve chosen your ingredients, get chopping! For your protein, it depends on the choice and cut on how you should prep them.
- Shrimp and scallops are ready to go as long as they’re cleaned
- Chicken breasts and thighs can go right in the pan, but if the chicken breast are extra thick, you may want to cut them into strips or cubes (you can also marinate them first, if you wish)
- Steak can be cut into strips (and also marinated, if you wish)
- Salmon can be cut into filets and tossed onto the sheet pan
- Tofu should be cubed and dried with a towel for 10 minutes first so it gets crispy and not soggy (ick!)
You get my drift here! Each protein takes a little bit of thought and consideration, especially depending on what you’re cooking it with (remember – potatoes take about 30 minutes to cook!).
Starches like potatoes and squash take awhile to cook, so be sure to chop them in smaller pieces so they cook evenly with the other ingredients. I’d say a 1 or 2-inch cube is about right! As for non-starchy veggies, you’ll want them to be in bite-sized pieces.
Some ingredients like zucchini cook really quickly, so you can toss them on for the last 15 minutes or cooking, if you wish.
Once you’ve practiced cooking a few sheet pan meals, you’ll be a pro!
Sheet Pan Smoked Sausage and Potatoes
- 1 (0.7 ounce) packet dry Italian dressing mix (just the dry seasoning – do not prepare the dressing)
- ¼ cup olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 24 ounces baby Gold potatoes, quartered
- 1 (13 ounce) package smoked sausage, sliced into ½-inch thick rounds
- Optional garnish: chopped fresh parsley
- Preheat oven to 400°F. Grease a large rimmed baking sheet or spray with nonstick cooking spray. You can line the sheet pan with heavy duty aluminum foil before greasing for easy cleanup, if desired.
- In a large bowl, whisk together the dry Italian dressing mix, olive oil, garlic powder, and black pepper. Add the potatoes and toss to coat.
- Spread the potatoes (and any extra olive oil mixture) in a single layer on the prepared baking sheet.
- Bake for 20 minutes, stirring the potatoes halfway through.
- Add the sliced sausage to the pan. Stir the sausage and potatoes so that everything is nicely coated in the olive oil and seasoning.
- Bake for 10 more minutes, or until the potatoes are crispy on the outside and tender on the inside, and the sausage is nicely browned. Garnish with chopped fresh parsley, if desired.
Tips for the Best Sausage and Potatoes Recipe
- Dice the baby potatoes into uniform bite-size pieces so that they cook evenly and become tender in the oven. An average size baby potato should be quartered, very small potatoes can be halved, and larger baby potatoes can be cut into eighths.
- Coat the potatoes and sausage really well in the olive oil and seasoning mixture. This will help the ingredients brown, prevent them from sticking to the pan, and add great flavor.
- Wait to season with salt until you taste the meal at the very end. The salad dressing mix has salt in it, and the sausage is naturally salty, so you likely won’t need any extra salt.
- Garnish with chopped fresh parsley (or other fresh herbs like rosemary or thyme) for a bright finishing touch.
Sheet Pan Sausage with Potatoes & Green Beans
- 4 fully cooked sausages, sliced into circles 1/4 inch thick
- 12 oz fresh green beans, trimmed
- 1 lb potatoes, cut into 1-inch chunks, I prefer yellow or gold potatoes.
- 3 tbsp olive oil, extra virgin
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- Preheat the oven to 425°F. Line a 12″ x 17″ baking sheet with parchment paper.
- Spread green beans, potatoes, and sausage on the baking sheet. They do not need to be kept separate. Drizzle with olive oil. Sprinkle with salt, pepper, garlic powder, basil, and oregano. Stir so everything is well seasoned. Spread sausage and veggies in a single layer after stirring.
- Place in the oven and bake for 20 to 25 minutes or until potatoes are tender and cooked through.
Be sure to slice your potatoes into 1 inch chunks. If you go larger you may not get them cooked through quickly.
Green beans can easily be swapped out for another veggie that cooks in the same amount of time. Brussels sprouts, broccoli, and carrot sticks would all work beautifully too!
sheet pan sausage and potatoes and carrots
The Ingredients I Use
I make it a little differently every time, based upon what we have on hand. Here are the ingredients I use:
Sausage: I always use some type of rope sausage or kielbasa. We like smoked sausage best as I love how it flavors everything. I just slice it.
Potatoes: I always use either potatoes or sweet potatoes or both. I peel and chop into pieces.
Veggies: Depending upon what I have on hand, I’ll use a combination of peppers (we especially love red/orange/yellow), onions, and/or carrots.
Broth, water, or oil: I add a little chicken broth, beef broth, or water if I cook in the slow cooker or drizzle with olive oil if I’m roasting it on a sheet pan in the oven.
Seasonings: You can add herbs or seasonings, if you’d like. But I find that the sausage will flavor it enough if you don’t.
How to Make It?
I slice the sausage, chop the veggies, and then either lay out on a sheet pan and drizzle with oil or put in a slow cooker and pour about a cup of broth or water over.
If I’m cooking in the slow cooker, I’ll cook on low for 4-6 hours or on high for 3-4 hours. (If I make a large batch, I’ll add extra cooking time.)
And, If roasting in the oven, bake at 350 degrees for an hour. Stir a few times while baking to fully roast everything.
What are the best sausages?
There is really no right or wrong answer here. Your best option is to choose the sausages you and your family love. If you’re not sure, mild or spicy Italian sausage is always a safe bet.
We like to use locally made sausages. Most well-stocked supermarkets will carry a selection of sausages made in your area.
Sausages made with pork (all or some) tend to stay the juiciest so those are the ones that we reach for.
Tip: pick up a few packages of sausages next time you’re at the store and throw them into your freezer. Then the next time you don’t feel like cooking, take out a package, chop a few veggies, and pat yourself on the back for making a sheet pan sausage and veggie dinner!
One Pan Potatoes and Sausage tips
- Use an extra-large sheet pan. The more space the vegetables and sausage have (and the less-crowded they are) the better they roast in the oven. When vegetables are overlapping on a sheet pan, they end up steaming instead of roasting which results in softer, somewhat soggy-tasting veggies. I recommend using a (this) 15×21 inch sheet pan for One-Pan Potatoes and Sausage. (See quick tip).
- Add some Parmesan cheese on top for the perfect finishing touch. I recommend grating the Parmesan cheese with a microplane, which gives it a great texture and allows the cheese to melt beautifully into the veggies and sausage.
- Cut vegetables into roughly equal sizes. This ensures even roasting so there aren’t some under-cooked veggies and some over-cooked.
- Choose petite baby carrots. For best results on cooking time, make sure to get petite baby carrots; these are quite thin and small and cook up in the recipe’s indicated time.
- Pick your favorite potatoes. We love baby reds and also love baby Yukon golds in this meal. Use whichever you’d prefer — Yukon golds have a more delicate and buttery flavor while red potatoes are more hearty and savory. Whichever potatoes you use, make sure they are cut small enough to roast in time with everything else.