Potatoes, onions and smoked sausage is a hearty one-pan dinner: halved baby red potatoes, chunks of onion and slices of smoked sausage tossed with olive oil, Cajun spice and paprika, then roasted at 400°F until the potatoes are tender and the sausage edges turn crispy, almost like they were fried. It takes 15 minutes to prep and serves 4. Smoked Polish kielbasa works perfectly in place of either sausage.
How to make it: Slice the sausages and onions and halve the potatoes. Toss everything with the oil and spices, spread it in a single layer on a lined sheet pan and roast for 45 minutes, stirring halfway, until the potatoes are tender and the sausage is crisp. Sprinkle with parsley.
Why You’ll Love It
- One pan: potatoes, onions and sausage cook together.
- Crispy without frying: a hot oven browns everything with less fuss.
- Cajun flavor: smoky, spicy and savory.
- Uses precooked sausage: it only needs to brown and heat through.
Ingredient Notes
Sausage: 1 pound Cajun smoked sausage and 1 pound smoked turkey sausage, sliced ½ inch thick. Polish kielbasa is a classic swap.
Baby red potatoes: 2 pounds, halved, or quartered if large. Their thin skins crisp nicely.
Onions: 2 large, cut into chunks so they caramelize without burning.
Seasoning: 1 tablespoon Cajun spice, 1 teaspoon paprika, 1/2 teaspoon each of salt and black pepper.
Olive oil: 2 to 3 tablespoons, enough to coat everything.
Parsley: 1/4 cup chopped, to garnish.
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Ingredients
- 1 lb Cajun smoked sausage, sliced into ½-inch pieces
- 1 lb smoked turkey sausage, sliced into ½-inch pieces
- 2 lbs baby red potatoes, halved (or quartered if large)
- 2 large onions, cut into chunks
- 1 tbsp Cajun spice
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2-3 tbsp olive oil
- 1/4 cup fresh parsley, chopped, for garnish
How to Make Smoked Sausage, Potatoes and Onions
1. Heat the oven. Preheat your oven to 400°F (200°C) for even roasting.
2. Slice. Slice the Cajun smoked sausage and smoked turkey sausage into ½-inch thick slices. Cut the onions into chunks and halve the baby red potatoes.
3. Season. In a large mixing bowl, combine the sliced sausage, onion chunks, and potato halves. Add Cajun spice, salt, paprika, black pepper, and olive oil. Toss until well coated.
4. Roast. Line a rimmed baking sheet with parchment paper or foil. Spread the sausage, onions, and potatoes in a single layer. Roast for 45 minutes, stirring halfway through until potatoes are tender and sausage is crispy.
5. Serve. Remove from oven and transfer to a serving dish. Garnish with chopped parsley and serve hot.
How to Pan-Fry It Instead
For classic skillet-fried potatoes and sausage, heat the oil in a large cast iron skillet over medium heat. Add the potatoes cut into small cubes, cover and cook, stirring now and then, until they’re tender and golden. Push them aside, add the onion and sausage, and fry until the onion softens and the sausage browns. Season with the same spices. Smaller pieces are the key on the stove, so the potatoes cook through before they burn.
What Seasoning Goes on Sausage and Potatoes?
Cajun seasoning is the easy all-in-one choice: paprika, garlic, onion, cayenne and herbs. Smoked paprika boosts the smoky sausage flavor. For a milder dish, use garlic powder, onion powder, dried thyme, salt and pepper. Taste your sausage first, since smoked sausage is already well seasoned and salty.
Tips for Crispy Sheet-Pan Potatoes and Sausage
- Use a big pan. A crowded pan steams; use two if needed.
- Cut-side down. Place the potato halves cut-side down so they brown.
- Stir halfway. Turning everything once gives even color.
- Dry the potatoes. Pat them dry after washing so the oil sticks.
Which Smoked Sausage Is Best?
Any fully cooked smoked sausage works. Polish kielbasa is mild, garlicky and smoky, the classic pairing for fried potatoes and onions. Cajun or andouille-style sausage brings more heat and spice. Smoked turkey sausage is leaner and keeps the dish a little lighter. Mixing two kinds, as this recipe does, gives both flavor and balance. Slice them the same thickness so every piece crisps at the same rate.
Variations
- Kielbasa: use 2 pounds of smoked Polish sausage.
- Peppers: add bell pepper chunks halfway through roasting.
- Green beans: toss in trimmed green beans halfway through.
- Milder: replace the Cajun spice with garlic powder and Italian seasoning.
Storage & Reheating
Refrigerate leftovers within 2 hours and eat them within 3 to 4 days. Reheat on a sheet pan in a hot oven or in a skillet to crisp them again, until hot, to 165°F.
What to Serve With It
Serve it with a crisp green salad, steamed vegetables, tangy coleslaw or warm cornbread.
More sausage and potato dinners: slow cooker Polish sausage, sauerkraut and potatoes, slow cooker Amish kielbasa potatoes, slow cooker foil packet sausage and pierogies, slow cooker pierogi and sausage casserole and sausage and potato casserole with spring veggies. For a meatless side, try roast carrots, potatoes and onions.
Frequently Asked Questions
How do you cook kielbasa and potatoes?
Roast sliced kielbasa with halved baby potatoes and onions at 400°F, or pan-fry them in a skillet until golden.
What seasoning goes on sausage and potatoes?
Cajun seasoning and paprika, or garlic powder, onion powder, thyme, salt and pepper.
Do I need to cook the sausage first?
No. Smoked sausage is already cooked; it just needs to brown and heat through.
Can I use russet potatoes?
Yes. Cut them into even chunks; they’ll be fluffier inside.
Can I make it in an air fryer?
Yes, in batches. Cook until the potatoes are tender and the sausage is browned, shaking the basket halfway.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Give everything room on the pan, stir once halfway through and roast until the edges are crispy. If you try it with kielbasa or in a skillet, tell me in the comments how it turned out.
Oven-Fried Potatoes, Onions and Smoked Sausage
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Ingredients
- 1 lb Cajun smoked sausage sliced into ½-inch thick pieces
- 1 lb smoked turkey sausage sliced into ½-inch thick pieces
- 2 lbs baby red potatoes halved (or quartered if large)
- 2 large onions cut into chunks
- 1 tbsp Cajun spice
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp black pepper
- 2-3 tbsp olive oil enough to coat the ingredients
- 1/4 cup fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C) for even roasting.
- Slice the Cajun smoked sausage and smoked turkey sausage into ½-inch thick slices. Cut the onions into chunks and halve the baby red potatoes.
- In a large mixing bowl, combine the sliced sausage, onion chunks, and potato halves. Add Cajun spice, salt, paprika, black pepper, and olive oil. Toss until well coated.
- Line a rimmed baking sheet with parchment paper or foil. Spread the sausage, onions, and potatoes in a single layer. Roast for 45 minutes, stirring halfway through until potatoes are tender and sausage is crispy.
- Remove from oven and transfer to a serving dish. Garnish with chopped parsley and serve hot.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
