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Oven Roasted Smoked Sausage and Potatoes

When it comes to comforting, crave-worthy meals that also happen to be easy on busy nights, nothing satisfies quite like my Oven-Baked Smoked Sausages and Roasted Potatoes. I’ve spent years perfecting this simple one-pan wonder that delivers ultimate flavor with minimum fuss. Let me tell you, it has become a regular meal-time lifesaver in my house!
Here’s the thing – I love cooking nourishing dishes for my family, but between work, school runs, and never-ending laundry, time is precious. Weeknight dinners need to come together quickly with as little cleanup as possible. But I also refuse to compromise on taste just for convenience. Why should we have to choose between flavor and simplicity? That’s why I rely on this sheet-pan sausage and potato bake so often.
It starts with plump smoked sausages – kielbasa and linguica are favorites in my house – nestled right next to bite-size potato chunks. I coat both in a savory mix of olive oil, paprika, garlic, salt, and pepper so every single bite packs a flavor punch. As they roast to tender, juicy perfection in the oven, the sausage juices mingle with the spices to coat each little potato wedge. Trust me when I say these crispy spiced edges and tender insides are utterly addictive!
The blend of flavors and textures is what makes this meal so craveable. With each bite, you get the meaty richness of the sausage paired with the fluffy salt-kissed potatoes. The zip of paprika mingles with savory garlic, smoothed out by the unctuous olive oil. It’s absolute comfort food heaven!
And the whole dish comes together with hardly any effort on just one trusty baking sheet. Simply chop, toss the ingredients, and throw it in the oven where everything roasts hands-free as you tackle other tasks. Before you know it, your kitchen will fill with the incredible aromas of this perfect meal. Just pull it hot and sizzling from the oven and gather the troops. One bite and I guarantee faces will be stuffed with satisfied smiles (and seconds will definitely be requested).
So if you’re looking for a fast, family-friendly meal that delivers on flavor without the fuss, look no further. My Oven-Baked Sausages and Roasted Potatoes will be your new favorite go-to. Now let’s get cooking!

What type of sausages work best in this recipe?
I like using smoked sausages such as kielbasa, linguica, or andouille. Their rich, meaty flavor stands up well to roasting.

Can I use potatoes other than Russets?
Sure! Yukon gold or baby potatoes would also roast up nicely. Just adjust the cook time as needed.

What if I want to add more vegetables?
Go for it! Onions, bell peppers, Brussels sprouts, or carrots would all pair nicely with the sausages and potatoes.

Do I really need to use a whole baking sheet?
Yes, spreading out the ingredients is important for even cooking. Use a large rimmed sheet with sides to catch all the tasty juices.

What should I serve this meal with?
I like to keep it simple with just a salad or veggie side. But some crusty bread or rice pilaf would also pair nicely.

Can I prep this ahead of time?
Absolutely! Just toss the sausages and potatoes with the oil and spices up to a day in advance. Store covered in the fridge until ready to roast.

How can I reheat the leftovers?
Baked potatoes don’t retain heat well, so I suggest sautéing leftovers in a skillet to crisp everything back up. Delicious!

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 1 pound smoked sausage, (I like using kielbasa or linguica)
  • 2 pounds russet potatoes, cut into 1 inch chunks
  • 1 tablespoon paprika
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  1. Get started by preheating your oven – I bake these at a high 425°F to really crisp and brown the potatoes. While it heats, lightly grease a heavy large rimmed baking sheet – I use olive oil cooking spray for easy coating. The sides of the pan will prevent messy spills.
  2. Next, grab your bowls and tools. You’ll need a good-sized mixing bowl for tossing everything together. Have ready a sharp knife, cutting board, and spoon for prepping. Wash and dry the potatoes well, then chop them into 1-inch chunks – uniform sizing helps them cook evenly. For the sausages, slice diagonally into thick 1-inch half-moons.
  3. Now for the fun part – seasoning our ingredients! Drizzle a few tablespoons of olive oil over the bowl of potatoes and sausage. To coat evenly, use clean hands or tongs to mix well so each piece gets nicely slick with oil. This helps the potatoes get crispy roasted edges. Now sprinkle on the savory spices – don’t be shy with that paprika and garlic! I also generously season with salt and cracked black pepper. To distribute the seasonings evenly, mix and toss again till the potato chunks are fully coated.
  4. Time to roast! Pour your fragrant, well-coated potato and sausage mix from the bowl onto your prepared baking sheet. Use a spoon or spatula to spread into an even layer. Make sure the pieces aren’t crowded together. Even space allows for maximum browning as the heat circulates and crisps.
  5. Pop the filled sheet into the hot oven and set your timer for 20 minutes. After that, open the oven and use a wide metal spatula to gently turn and mix everything so it roasts evenly. Be careful of the hot pan and steam! Return to oven and roast another 15-20 minutes until potatoes reach desired crispness and sausages are piping hot.
  6. Finally, remove the sizzling sheet pan from the oven and take a moment to admire your handiwork! Mouthwatering roast aroma filling the kitchen. Carefully transfer servings onto plates or a platter and serve immediately while hot and crispy. Now dig into this simple yet scrumptious sausage and potato perfection!

Cooking Tips:

  • Try switching up the sausage variety to find your favorite. Andouille or bratwurst would also be delicious.
  • For extra flavor and color, toss in some red onion wedges or bell pepper chunks in step 2.
  • Not a fan of paprika or garlic? Use italian seasoning or cajun seasoning instead.
  • For creamier roasted potatoes, coat the potatoes with chicken or vegetable broth instead of olive oil before roasting.
  • Cook an extra baking sheet of these at your next party. They make fantastic easy appetizers!
  • Stuff leftover roasted potatoes and sausage into wraps or sandwiches the next day. Yum!

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