Oven Roasted Sausage and Potatoes

Oven Roasted Sausage and Potatoes is one of those comforting, no-fuss meals I turn to when I need something hearty and flavorful with minimal effort. Everything roasts together on a single sheet pan, filling the kitchen with the most delicious savory aroma. It’s a meal that’s simple, satisfying, and perfect for busy weeknights when I want real food without a lot of cleanup.

Why You’ll Love This Recipe

I love how easy and flexible this recipe is. The sausage gets crispy and caramelized, while the potatoes roast up golden and tender. I can throw in whatever veggies I have on hand, and the seasonings are totally customizable. It’s budget-friendly, filling, and uses everyday ingredients I usually already have in the kitchen. Best of all, it’s ready in under an hour and only dirties one pan.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

smoked sausage or kielbasa, sliced into rounds
baby potatoes or Yukon Golds, halved or quartered
olive oil
garlic, minced
onion, sliced
bell peppers, sliced (optional)
salt
black pepper
dried oregano or Italian seasoning
paprika (optional for color and flavor)
fresh parsley (for garnish)

directions

1. I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easy cleanup.

2. In a large bowl, I toss the potatoes with olive oil, garlic, salt, pepper, oregano, and paprika until evenly coated.

3. I spread the potatoes out on the baking sheet and roast them for 20 minutes.

4. While the potatoes start roasting, I toss the sausage slices, onions, and peppers in a little olive oil and season with a bit more salt and pepper.

5. After 20 minutes, I take the pan out, add the sausage and veggies to the potatoes, and toss everything together directly on the sheet.

6. I return the pan to the oven and roast for another 20–25 minutes, until the potatoes are tender and everything is nicely browned.

7. I garnish with chopped parsley and serve hot.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Roasting time: 40–45 minutes
Total time: 50–55 minutes

Variations

• I swap the sausage for chicken sausage, turkey sausage, or even plant-based sausage depending on who I’m feeding.

• I use sweet potatoes instead of regular potatoes for a different flavor.

• I add broccoli florets or green beans during the last 15 minutes for more greens.

• I mix in Dijon mustard or balsamic vinegar before roasting for a tangy kick.

• I top it with shredded cheese during the last 5 minutes for a melty finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I use the oven or toaster oven at 350°F (175°C) for about 10 minutes until warmed through, or I reheat in a skillet for crispy edges.
The microwave works too, but it won’t keep the texture as crisp.

FAQs

Can I use raw sausage instead of pre-cooked?

Yes, I slice raw sausage and roast it with the potatoes from the beginning. I make sure it reaches a safe internal temperature (160°F/71°C for pork).

Do I need to peel the potatoes?

No, I leave the skins on for texture and nutrients. I just wash and scrub them well.

Can I make this ahead of time?

Yes, I prep everything the night before and store it in the fridge, then roast when ready to eat.

What kind of sausage works best?

I like using smoked kielbasa or andouille for bold flavor, but any fully cooked sausage works great.

How do I get everything crispy?

I spread everything in a single layer without overcrowding the pan and roast on the middle rack at high heat.

Conclusion

Oven Roasted Sausage and Potatoes is the kind of meal I rely on when I want something warm, easy, and satisfying. It’s a one-pan wonder that’s endlessly flexible and full of comfort. Whether I’m feeding the family or prepping meals for the week, this dish always delivers with minimal fuss and maximum flavor.