Description
A quick and flavorful one-pan skillet meal featuring tender baby potatoes, smoky sausage, and sautéed red peppers, all seasoned with aromatic spices and fresh parsley. This hearty dish is perfect for a satisfying weeknight dinner, combining simple ingredients with an easy cooking method for maximum taste in minimal time.
Ingredients
Vegetables
- 1 pound baby gold potatoes
- 2 tablespoons finely chopped shallot
- 1 large red pepper, chopped
- 1 teaspoon minced garlic (or 2 cloves)
- Chopped fresh parsley (optional)
Protein
- 1 (13-ounce) package smoked sausage (turkey sausage recommended), sliced into coins
Fats & Oils
- 2 tablespoons olive oil (divided)
- 2 tablespoons unsalted butter (divided)
Spices & Seasonings
- 1 teaspoon paprika
- 1/2 teaspoon roasted garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
Serving (Optional)
- Freshly grated Parmesan cheese or dipping sauce
Instructions
- Prepare Potatoes: Place the baby gold potatoes in a single layer on a large microwave-safe plate and microwave on high power for 2 minutes. Flip the potatoes over and microwave for another 2 to 3 minutes until tender. Larger potatoes may require additional time. Let them cool slightly before cutting them into quarters.
- Chop Vegetables: While the potatoes cool, finely chop the shallot and chop the red pepper into bite-sized pieces.
- Sauté Shallot and Spices: Add 1 tablespoon olive oil and 1 tablespoon butter to a large, heavy-bottomed pot or skillet over medium heat. When the butter is nearly melted, add the chopped shallot and stir continuously for 1 minute. Add the minced garlic and stir for 20 to 30 seconds, reducing heat if needed to prevent burning. Stir in the remaining 1 tablespoon olive oil, paprika, garlic powder, onion powder, and chopped red pepper. Cook for 3 to 4 minutes, stirring occasionally, until the peppers are crisp-tender.
- Cook Potatoes: Slice the sausage diagonally into coins and set aside. Push the vegetables to one side of the pan. Add the remaining 1 tablespoon butter and the quartered potatoes to the pan. Cook for 2 to 3 minutes, allowing the potatoes to crisp up and absorb flavors, while stirring gently to coat all ingredients evenly.
- Cook Sausage: Move the vegetables and potatoes to one side of the pan, add the sausage to the other side, and cook for 2 to 4 minutes until the sausage is heated through and the butter and oil have been fully absorbed. The vegetables should be crisp-tender. Season the entire dish with about 1/2 teaspoon salt and 1/4 teaspoon pepper, adjusting spices according to taste and brand variations.
- Serve: Remove from heat and garnish with freshly chopped parsley. Serve with freshly grated Parmesan cheese or your preferred dipping sauce for added flavor if desired.
Notes
- Microwaving potatoes before sautéing significantly reduces total cooking time and ensures they cook evenly.
- Use turkey smoked sausage for a leaner, healthier option without sacrificing flavor.
- Adjust seasoning amounts to preference, especially paprika and garlic powder, as these can vary by brand.
- Fresh parsley and Parmesan add brightness and richness but can be omitted for a dairy-free or lighter version.
- For dipping sauce, marinara or a spicy mustard pairs well with sausage and potatoes.
