Smart Recipe Kitchen

2026-05-11

This is an easy, high-flavor dinner with very little cleanup. Serves 4.

Ingredients:

• 1 1/4 pounds smoked sausage or chicken sausage, sliced into coins
• 1 1/2 pounds baby potatoes, halved
• 2 bell peppers, sliced
• 1 red onion, sliced into wedges
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped parsley

Instructions:

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. In a large bowl, toss the potatoes with 2 tablespoons olive oil, 3/4 teaspoon salt, the pepper, garlic powder, oregano, and smoked paprika. Spread on the sheet pan and roast for 15 minutes.
3. Toss the sausage, peppers, and onion with the remaining 1 tablespoon olive oil and the remaining 1/4 teaspoon salt.
4. Add the sausage and vegetables to the pan, stir everything together, and roast 18 to 20 minutes more, until the potatoes are tender and the peppers are browned at the edges.
5. Drizzle with the red wine vinegar, toss gently, and finish with parsley before serving.

Why it works:

Roasting the potatoes first gives them time to crisp before the quicker-cooking vegetables go in.

Timing:

Prep 15 minutes, cook 35 minutes, total about 50 minutes.