Hey, Wanna Know My Secret Weapon for Busy Weeknights?
Okay, so, picture this: It’s Wednesday, everyone’s starving, and I’ve got, like, zero energy. That’s when this potatoes and smoked sausage recipe saves the day! I think I originally got the basic idea form my Aunt Carol, but I’ve tweaked it so much over the years it’s barely recognizable. And it’s a total crowd-pleaser. Even my picky eater nephew goes back for seconds!
Why I Make This ALL the Time
Seriously, this dish is a lifesaver. I make this when I’m short on time, short on ingredients, and *definitely* short on patience. My family goes crazy for this because it’s just… comforting, you know? It’s got that savory, smoky flavor, and the potatoes are always perfectly tender. (Plus, cleanup is a breeze – which is a HUGE win in my book!). And I can pretty much throw in whatever veg i have laying around.
Oh, and another plus side to this recipe is that it’s incredibly easy to adjust. I often add different herbs, spices, or whatever vegetables I have in the fridge.
What You’ll Need (Give or Take!)
- 1.5 lbs Smoked Sausage, sliced (I usually use kielbasa, but andouille is amazing if you like a little kick! Sometimes I just use whatever’s on sale, honestly.)
- 2 lbs Potatoes, peeled and cubed (Yukon Golds are my favorite, but russets work, too. My grandmother always insisted on red potatoes, but honestly any version works fine, just change the cooking time!)
- 1 large Onion, chopped (Or two small ones. Or a shallot. Don’t sweat it.)
- 2 cloves Garlic, minced (I’m a garlic fiend, so I sometimes add more… maybe 3-4 cloves.)
- 1 Bell Pepper, any color, chopped (Optional, but adds some nice color and sweetness. I tend to throw in whatever peppers I have to hand.)
- 1 tbsp Olive Oil
- 1 tsp Smoked Paprika (Regular paprika is fine in a pinch, but the smoked kind really amps up the flavor.)
- 1/2 tsp Dried Thyme (Or oregano, or a mix of Italian herbs… whatever you’ve got!)
- Salt and Black Pepper, to taste (I’m a generous pepper person, myself)
Let’s Get Cooking! (It’s Easier Than You Think)
- First, heat the olive oil in a large skillet or Dutch oven over medium high heat. I use my Lodge cast iron skillet for this, and it works like a charm.
- Add the sliced sausage and cook until it’s nicely browned – about 5-7 minutes. This is where I usually sneak a taste… just to make sure it’s, uh, seasoned properly.
- Toss in the chopped onion and bell pepper (if using) and cook until softened, another 5 minutes or so.
- Now add the garlic and cook for about 30 seconds, until it’s fragrant. Don’t let it burn! Burnt garlic is the *worst*.
- Add the cubed potatoes, smoked paprika, thyme, salt, and pepper. Stir everything really well to combine.
- Pour in about 1/2 cup of water (or broth, if you have some open). This helps the potatoes steam and get all tender.
- Bring the liquid to a simmer, then cover the skillet and reduce the heat to low. Let it cook for about 20-25 minutes, or until the potatoes are easily pierced with a fork. Don’t worry if it looks a bit weird at this stage, it always does! It will all come together in the end.
- Actually, I find it works better if you give it a stir about halfway through.
My (Not-So-Secret) Notes Form the Trenches
- Sometimes the potatoes stick a bit to the bottom of the pan. If that happens, just add a splash more water or broth.
- If you like a little bit of char on your potatoes, you can remove the lid for the last 5 minutes of cooking and crank up the heat a bit.
- I’ve found that it’s best to use a wooden spoon or spatula to stir, so you don’t scratch your pan.
- I have also, made this mistake before, and I will again: check the potatoes are soft!
Experiment Time! (My Hits and Misses)
- Add some heat: A pinch of cayenne pepper or a dash of your favorite hot sauce adds a nice kick.
- Go cheesy: Stir in some shredded cheddar or Monterey Jack cheese during the last few minutes of cooking.
- Veggie overload: Throw in some chopped carrots, celery, or even zucchini.
- Bean there, done that: I once tried adding a can of beans… it wasn’t my finest moment. A bit too mushy.
- Herb it up: Fresh parsley or chives sprinkled on top at the end are *chef’s kiss*
Equipment (No Fancy Stuff Required)
All you really need is a large skillet or Dutch oven. I swear by my cast iron skillet, but any heavy bottomed pan will do. If you don’t have a lid that fits, you can use a large baking sheet in a pinch (I’ve totally done that before!).
Oh and a decent knife, chopping board and a spatula.
Storing Leftovers (Good Luck With That!)
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. Though honestly, in my house it never lasts more than a day! It’s that good. I think this tastes *better* the next day, actually.
How We Serve It Up
We usually just eat this straight out of the pan, family style. Sometimes I’ll serve it with a side of cornbread or a simple green salad. My grandma always made a big fuss about serving it with a dollop of sour cream, but I’m not a huge fan.
Pro Tips (Learned the Hard Way!)
- Don’t overcrowd the pan! If you’re doubling the recipe, you might need to cook the sausage in batches. I once tried rushing this step and regretted it because the sausage didn’t brown properly.
- Make sure your potatoes are cut roughly the same size so they cook evenly. Seems obvious but you can easy get distracted.
- Taste and adjust the seasoning as you go!
FAQs (Real Questions I’ve Gotten!)
- Can I use a different kind of sausage? Absolutely! Any smoked sausage will work. Chorizo would be amazing, too.
- Can I make this ahead of time? You bet! You can cook the sausage and veggies ahead of time, then add the potatoes and finish cooking when you’re ready to eat.
- My potatoes are still hard! What did I do wrong? They probably just need more time. Make sure they’re submerged in enough liquid and that the heat is low enough to simmer gently.
- Can I freeze this? I haven’t tried freezing it myself, but I imagine it would work okay. The potatoes might get a little mushy, though. You can check out the foodsafety.gov website for details on freezing.
- Is this gluten free? – Yes!
So there you have it! My super easy, super delicious potatoes and smoked sausage recipe. Give it a try and let me know what you think! And hey, don’t be afraid to get creative and make it your own. Cooking is all about having fun, right? You might even be better off looking up the best potatoes on a site like idahopotato.com , that’s what I do anyway. Happy cooking!