Recipe: 30-Minute Sheet Pan Potatoes and Chicken Sausage
I love crispy potatoes in any form, especially the ones with creamy, fluffy interiors. They’re so easy to roast in the oven. Since you’re already breaking out a baking sheet, use the extra real estate on the pan to roast some sausages to make a meal out of it.
I always have a few potatoes in the root vegetable basket, and some pre-cooked sausage in the freezer, so this is a great pantry dinner in our household. Use your hands to smash the roasted potatoes — this action creates lots of nooks and crannies that can absorb the garlicky olive oil and results in a tasty hybrid of baked potatoes and roasted potato wedges.
After the first side of the potatoes are browned, they get flipped over and sprinkled with Parmesan cheese. The rest of the baking sheet is filled with your favorite pre-cooked chicken sausage, and then the whole pan goes back into the oven until everything is golden-brown, crispy, and delicious.
The whole roasting process only takes 30 minutes — especially if you boil the potatoes a day or two ahead. Throw together an easy green salad while things are in the oven, and you’ve got a satisfying weeknight meat-and-potatoes dinner.
30-Minute Sheet Pan Potatoes and Chicken Sausage
- 1 1/2 pounds
baby red potatoes (about 2 inches in diameter)
- 3 tablespoons
clove garlic, minced
Salt and freshly ground black pepper
- 2 tablespoons
grated Parmesan cheese
- 12 to 16 ounces
cooked chicken sausages, such as chicken apple, cut into 2-inch pieces
- 1 tablespoon
coarsely chopped fresh parsley (optional)
Heat the oven to 450°F. Meanwhile, boil the potatoes.
Place the potatoes in a medium saucepan, season generously with salt, and add enough water to cover the potatoes by about 1 inch. Bring to a boil over high heat, then reduce the heat to medium-low and simmer uncovered until the potatoes are cooked through, 12 to 15 minutes. Drain the potatoes and set aside to cool slightly. (The potatoes can be boiled and stored in the refrigerator up to 2 days ahead.)
Place the potatoes on one half of a rimmed baking sheet. Using the palm of your hand, press down on each potato to smash to a uniform thickness of about 1/2 inch (the potatoes will split open and the flesh might crumble slightly).
Mix the oil and garlic in a small bowl. Brush half of the oil mixture onto the potatoes and season with salt and pepper. Using a flat spatula, flip the potatoes over, brush with the remaining oil mixture, and season with salt and pepper.
Roast until the bottoms of the potatoes are browned, 15 to 20 minutes. Using the flat spatula, flip the potatoes and sprinkle with the cheese. Place the sausages on the other side of the baking sheet. Roast until the edges and tops of the potatoes are golden-brown, 15 to 20 minutes more. Sprinkle the potatoes with the parsley, if using, and serve.
The potatoes can be boiled and stored in the refrigerator for up to 2 days in advance.