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Roasted potatoes and kielbasa make for an amazing one-pan meal with just a few seasonings.
Potatoes and Kielbasa
Skillet, sheet pan, or one-pot dinners combine the vegetables, protein, and seasonings into a simple meal that can usually be pulled together with very little hands-on time required.
Roasting potatoes and kielbasa or smoked sausage are a quick and easy sheet pan dinner option. Tossing it all together and roasting them at the same time creates a delicious melding of flavors.
For pan-roasted potatoes and smoked sausage, any kind of potato will work. However, I often use a slightly firmer russet, simply because I like the way it crisps and has a soft yet slightly firm bite to it.
That said, any potato at all will work here and I typically use whichever variety happens to be in my pantry when I’m making dinner.
Give the potatoes a good scrub and feel free to skip peeling them, just cut them into 1-inch cubes. Toss the potatoes with olive oil and sprinkle generously with the seasonings. Roast them for 20 minutes and then pull them from the oven.
Stir the potatoes and add the sliced kielbasa to the baking sheet. Roast an additional 20 minutes, until the sausage has crispy edges and the potatoes are fork-tender.
The leftovers, if you actually manage to have any, make for a delicious breakfast hash with a soft fried egg on top. I usually toss them in a skillet with other leftover vegetables and heat through for a filling and tasty meal.
Kielbasa and Potatoes
Find these ingredients to make this recipe:
- potatoes
- kielbasa or polish sausage
- olive oil
- smoked or plain paprika
- granulated garlic or garlic powder
- kosher salt
- freshly ground black pepper
- fresh parsley or green onions
Instructions
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet and drizzle with oil. Sprinkle with paprika, garlic, salt, and pepper. Toss well to coat thoroughly.
- Roast for 20 minutes until the potatoes are tender. While the potatoes are roasting, slice the kielbasa about ½-inch thick into bite-size pieces.
- Remove the potatoes from the oven when they’re tender and stir. Add the sausage to the pan with the potatoes and roast for an additional 20 minutes.
- The potatoes should be slightly crisp with lightly browned edges when done. Remove from the oven and sprinkle with parsley or green onions. Serve warm.
Sausage and Potatoes
Kielbasa or smoked sausage are just soooo good when mixed with potatoes and other vegetables. Try some of these delicious combinations.
Bite-size chunks of potato, kielbasa, and broccoli are roasted together for a super easy sheet pan meal that the whole family loves.
This smoked sausage vegetable stir fry is a complete meal, in one pan, on the table in less than 20 minutes. The best part is the amazing flavors that are created with just a few ingredients!
Smoked sausage with peppers and onions, is delicious, colorful, and easy every time. Smokey and sweet is always a hit!
Tender potatoes, fresh cabbage, and salty kielbasa are about all you need to make this quick and easy flavor-filled Kielbasa Cabbage Potato Skillet.
Roasted Potatoes and Kielbasa
Ingredients
- 2 pounds potatoes cut into 1-inch pieces
- 1 pound kielbasa or polish sausage sliced into 1-inch pieces
- 2 tablespoons olive oil
- ¾ teaspoon smoked or plain paprika
- ¾ teaspoon granulated garlic or garlic powder
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper adjust to taste
- 1 tablespoon fresh parsley or green onions
Instructions
- Preheat the oven to 400°F. Place the potatoes on a large baking sheet and drizzle with oil. Sprinkle with paprika, garlic, salt, and pepper. Toss well to coat thoroughly.
- Roast for 20 minutes until the potatoes are tender. While the potatoes are roasting, slice the kielbasa about ½-inch thick into bite-size pieces.
- Remove the potatoes from the oven when they're tender and stir. Add the sausage to the pan with the potatoes and roast for an additional 20 minutes.
- The potatoes should be slightly crisp with lightly browned edges when done. Remove from the oven and sprinkle with parsley or green onions. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If I wanted to incorporate some fresh green beans, at what point do you think I should add them (in the oven)? We absolutely love this sheet pan meal!!
I’d add them about halfway through the cooking time, Julie. Enjoy!
did the exact recipe but used Italian dressing instead of oil
I bet that was delicious!
Knew the time sounded way too long. I should watched it but thought whoever came up with this would know how long to cook it. Got busy heard the timer go off after 20 minutes after adding Keisha. The kielbasa has burnt to a chrisp and the potatoes were dried out and hard as rocks. Luckily it was early enough to order a pizza. Never again. Also, the garlic used was way too much also.
Oh, that is a bummer. I can appreciate your frustration with a recipe that didn’t turn out as desired. How small were the potatoes and kielbasa cut? If both of those ingredients were cut into fairly large 1-inch pieces, they should not have been burnt or dried out at all. I’ve made this recipe exactly as written many times, as have many other readers. Without being in your kitchen with you, it’s hard to guess what might have gone wrong. My best guess is that things were cut smaller and in that case, the baking time would’ve needed to be reduced.
simple and delicious. one of our new favorites.
I’m so happy to hear that, Tracy!
Perfect!! I’ve tried a lot of recipes from the Internet and have had to tweak most of them. I am not going to change a thing for this one. Definitely going in my recipe book. Thank you.
You’re welcome! I’m glad you’ve been loving the potatoes and kielbasa.
Very good, quick and flavorful!
Glad to hear it, Marcia! Enjoy the potatoes and kielbasa.
It was quick and easy to make and it was delicious.
Happy to hear it, Lisa!
I added onions and orange peppers during the sausage add and it was so good. Yum!
I bet this was even better with the roasted peppers and onions, Michele!