Italian Sausage and Potatoes

Italian Sausage and Potatoes Ingredients

• Olive oil (¼ cup, divided) – Oil helps brown each component and adds a silky finish to the bake.
• Mild Italian sausage links (1 pound, cut into two-inch pieces) – Savory sausage is the centerpiece with herbs and a little sweetness that seasons the whole dish.
• Salt and pepper (to taste) – Essential seasoning that sharpens and balances every bite.
• Russet potatoes (4 medium, peeled and thickly sliced) – Starchy, tender layers of potato soak up broth and sausage drippings. Using baby tri colored potatoes would make this dish look as delicious as it tastes.
• Green bell peppers (2 large, cut into thick strips) – Green peppers add fresh crunch and mild sweetness that pairs well with sausage.
• Red bell peppers (2 large, cut into thick strips) – Red peppers add a slightly sweeter pepper flavor and a pop of color.
• Onion (1 medium, cut into wedges) – Onions are softened and caramelized around the edges for mellow, savory depth. We used yellow onions in this recipe because of the milder flavor, but you could also use red onions for that bolder flavor!
• Chicken broth (1 cup) – Broth moistens the pan and creates a flavorful steam that finishes the potatoes in the oven.
• Italian seasoning (1 teaspoon) – The seasonings bring a familiar herby finish that ties the sausage and veggies together.

How to Make Italian Sausage and Potatoes

PREP. Preheat the oven to 400. Spray a 9 x 13 baking dish with cooking spray.

SAUSAGE. Heat 1 tablespoon of olive oil to a large skillet. Add the sausage links to the skillet, and cook, turning frequently, until browned. Remove from the skillet and add to the prepared baking dish.

POTATOES. Add another two tablespoons of oil to the skillet and add the sliced potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the baking dish.

VEGETABLES. Add the remaining tablespoon of oil to the skillet, then add the peppers and onions. Sprinkle the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are softened. Add the vegetables to the baking dish, and stir to combine.

BAKE. Sprinkle with the Italian seasoning, then pour the chicken stock over the top of the sausage and vegetables. Bake 25-30 minutes, until the broth is bubbling and the potatoes are tender.

Kristyn’s Recipe Tips

• Add a pinch of red pepper flakes for gentle heat or swap in spicy Italian sausage if your crowd likes it. You could also swap in turkey sausage or chicken sausage!
• Slice potatoes thick so they stay intact while roasting in broth.
• Serve with a side of Italian Bread and a light salad.

5 from 9 votes

Italian Sausage and Potatoes Recipe

By: Kristyn Merkley

This hearty Italian Sausage and Potatoes bake deliciously savor and filling! It is simple, easy, and loaded with flavor.

Servings: 6

Prep: 25 minutes mins

Cook: 25 minutes mins

Total: 50 minutes mins

Ingredients 

1x2x3x

• ▢ ¼ cup olive oil, divided
• ▢ 1 pound mild Italian sausage links, cut into two inch pieces
• ▢ Salt and pepper to taste
• ▢ 4 medium russet potatoes, peeled and thickly sliced
• ▢ 2 large green bell peppers, cut into thick strips
• ▢ 2 large red bell peppers, cut into thick strips
• ▢ 1 medium onion, cut into wedges
• ▢ 1 cup chicken broth
• ▢ 1 teaspoon Italian seasoning

Instructions 

• Preheat the oven to 400. Spray a 9 x 13 baking dish with cooking spray.
• Heat 1 tablespoon of olive oil to a large skillet. Add the sausage links to the skillet, and cook, turning frequently, until browned. Remove from the skillet and add to the prepared baking dish.
• Add another two tablespoons of oil to the skillet and add the sliced potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the baking dish.
• Add the remaining tablespoon of oil to the skillet, then add the peppers and onions. Sprinkle the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are softened.
• Add the vegetables to the baking dish, and stir to combine. Sprinkle with the Italian seasoning, then pour the chicken stock over the top of the sausage and vegetables. Bake 25-30 minutes, until the broth is bubbling and the potatoes are tender.

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Notes

Recipe Tips.

• Add a pinch of red pepper flakes for gentle heat or swap in spicy Italian sausage if your crowd likes it. You could also swap in turkey sausage or chicken sausage!
• Slice potatoes thick so they stay intact while roasting in broth.
• Serve with a side of Italian Bread and a light salad.

Freezer-friendly. Double the recipe so you have one to freeze for later. Allow the baked dish to cool before transferring to a freezer-safe bag. Store in the freezer for up to 4 months. 

• Reheat from frozen: Place in an oven-safe dish, and cover tightly with foil. Bake at 350°F for 45 to 60 minutes for a 9×13 pan; smaller portions need 25 to 35 minutes. Remove foil for the last 10 to 15 minutes so the top crisps.

Store leftovers in an airtight container(s) in the fridge for 3-4 days or in the freezer for up to 4 months.

For more substitutions and tips, check out the full recipe post

Nutrition

Serving: 6g, Calories: 484kcal, Carbohydrates: 32g, Protein: 15g, Fat: 33g, Saturated Fat: 10g, Cholesterol: 57mg, Sodium: 707mg, Potassium: 995mg, Fiber: 4g, Sugar: 4g, Vitamin A: 1389IU, Vitamin C: 96mg, Calcium: 51mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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This post was originally published June 2021.