Name: Oven Roasted Sausage & Potatoes
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1.5 pounds Italian sausage links; 2 pounds red potatoes (cut into quarters); 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 0.5 teaspoon black pepper; 0.5 teaspoon salt

Ever just crave something easy peasy that fills your kitchen with warmth and makes your taste buds sing? Let me introduce you to Oven Roasted Sausage & Potatoes. This little gem was literally born on a Friday night when I just couldn’t. Didn’t want to order pizza again, but the fam was looming. Tangy, crispy, and packed with flavor, it’s so simple yet feels special — like all good things should be. It’s a hug on a plate if you ask me.

I swear, this recipe is basically a family member at this point. Picture it: rain-soaked Saturdays with road-trip-movie marathons and an overflowing couch next to my husband and the kiddos. Oven Roasted Sausage & Potatoes find its way to the table more times than I can count. My husband calls it the “happy food”; the kids just inhale it, and there’s zero whining. If you asked me what recipe gets asked for the most around here, I’d say this one until I’m blue in the face.

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MORE OF OUR FAVORITE…

Why You’ll Love This Oven Roasted Sausage & Potatoes

– Because it’s stupid easy. Toss stuff on a tray and boom, dinner.
– One pan (thank me later during dish hour) and lots of crispy bits.
– You can’t mess it up – trust me. If I can do it, so can you.
– Endless ways to make it your own or just use whatever you’ve got.

How to Make It

Alright, let’s get cozy in here. Grab a sheet pan — you know, the one that’s seen better days but you love it anyway. Slice up those sausages into coins, like little meaty dimes. No precision necessary, we’re not in Top Chef land. Then, get your taters – you can peel ’em if you want extra credit, but seriously, who has time for that?

Toss all your goodies in a bowl with a glug of olive oil, salt, pepper, and (my secret weapon) garlic powder. Never enough garlic, am I right? Give it a mix – your hands might get oily, but that just means love’s in the air. Spread everything on your pan and pop it in the oven. Set a timer because we both know distractions happen, and crispy not burned is key here. A little stirring at half-time won’t hurt either.

Ingredient Notes

– Sausages: Find the good stuff. Spicy if your people can handle the heat, or stick with mild. No judging.
– Potatoes: Yukon Gold or red will do. My heart says both.
– Olive Oil: Let’s not overthink this — just drizzle and go. Don’t drown, though.

Recipe Steps:

1. Preheat oven to 400°F (because hot is good).
2. Slice sausages and dice potatoes — small enough to get crispy, big enough to qualify as hearty.
3. In a massive bowl, toss together sausages, potatoes, olive oil, salt, pepper, and garlic powder.
4. Spread mix evenly on a baking sheet and pop it in the oven.
5. Roast for 40 minutes, stirring halfway through to make magic happen.
6. Taste test (crucial part), then serve!

What to Serve It With

Totally goes with a light salad (because balance) or crusty bread if you’re feeling the carb love. Fear not, if you eat it straight off the tray with a fork in one hand and a tea towel over your shoulder, I won’t tell.

Tips & Mistakes

Just remember: hand-mix your goodies in the bowl for even oil distribution, otherwise you’re playing crispy roulette. Also, don’t get distracted by your phone or kids (easier said than done), or your lovely meal becomes charcoal art.

Storage Tips

If you somehow have leftovers (rare occurrence in my house), throw them in a container and stick them in the fridge. They’re still good cold as a quick breakfast hash, no shame. Just revive them with a zap in the microwave, and voila, good as grand.

Variations and Substitutions

Honestly, it’s a throw-whatever-in-the-fridge-and-see-what-happens kind of dish. Use sweet potatoes if you want to feel fancy or swap sausage for chicken chunks if that’s what you got. Go nuts with herbs if they’re hanging in the crisper. Blessed chaos is completely acceptable.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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