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With sausage, potatoes, bell peppers, and onions, this hearty Italian Sausage and Potatoes bake is savory and filling! It’s simple, easy, and loaded with flavor.
Italian Sausage and Potatoes is a hearty and comforting dinner with tons of FLAVOR. I usually like to use Italian sausage in an Italian Sausage Pasta or an Italian Sausage Soup, but this dish may be a new go-to!
Another great dinner idea!
This Italian Sausage and Potatoes recipe hits all of the comfort food notes for me: Potatoes, meat, and big flavor! The addition of bell peppers adds another layer of taste and flavor that makes it another amazing dinner idea.
It does take a little more time to sauté all of the elements individually before adding them to the baking dish, but it really helps to give the finished dish a better texture and flavor.
It is hearty and filling and can be easily tweaked to accommodate picky eaters. This was very kid-friendly and another dinner idea to add to the rotation!
Making 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.
tips + variations
Sausage: I used mild sausage for this Italian Sausage and Potatoes recipe, but using a spicy sausage is an easy way to adjust the spiciness of the dish and add a bit of heat. You could also swap in turkey sausage or chicken sausage!
Adding heat: Another option to add a bit of heat is to sprinkle on red chili flakes or provide a bit of hot sauce to drizzle on.
Potatoes: I usually always have russet potatoes on hand, which is what was used in this recipe, but you could easily use other potatoes. In fact I think that using baby tri colored potatoes would make this dish look as delicious as it tastes.
Onions: We used yellow onions in this recipe because of the milder flavor, but you could also use red onions for that bolder flavor!
Skip sautéing: It did take a little more time to sauté all of the elements individually before adding them to the baking dish, but I think it helped to give the finished dish a better texture and flavor. However, if you wish, you can skip sautéing the veggies before adding them to the baking dish.
You may need to add a few extra minutes to the bake time to make sure everything is tender. I would still brown the sausage on the stove top before baking them.
StorE + freeze
Sausage and potatoes will STORE airtight in the refrigerator for up to 5 days or FREEZE in the freezer for up to 4 months.
Be warned though – this recipe is so good, you may not have leftovers!
Pair this sausage and potatoes bake with:
Sausage and Potatoes Recipe
Ingredients
- 1/4 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My 2 boys, wife and I loved this! We did medley potatoes, sweet potatoes, sausage, yellow onion, chicken stock, all purpose rub, sautéed everything first and added some peppered bacon chopped up!
Hi there , sautéing individually , definitely ,is the way to do it. that allows each to maintain its own texture and flavor , very nice recipe.. Joseph
Loved it! Next time I will double the recipe. So good!
Yay!! So happy to hear you enjoyed the dish!
I literally love the combination of sausage and potatoes!! Really comforting! Thanks for the recipe!
You’re welcome!! So glad to hear you enjoyed the recipe!
This is one of our favorites and so easy for dinner! I love throwing this together, so delicious and packed with so much flavor! I can’t wait to make this again!
My dad used to make a version of this when I was younger. It was one of my favorites. Yours included peppers which is a delicious addition.
Yum!! The veggies are nice & tender & there is so much flavor! I love these kinds of dishes!
This makes the perfect dinner for us. Meat and potatoes with veggies. Cant go wrong.