Are you looking for an Italian sausage dinner idea? This Italian Sausage, Potatoes, Peppers, and Onions will quickly become your go-to recipe.
Course Main Course
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Maria Vannelli RD
- 4 large potatoes peeled and quartered, yellow or russet, about 2 pounds
- 3 tablespoons olive oil extra virgin, separated
- 3-4 cloves garlic coarsely chopped
- 2 medium onions sliced
- pinch red pepper flakes optional
- 4 Italian sausages cut into thirds
- 1 red pepper trimmed and sliced
- 1 yellow pepper trimmed and sliced
- 4-5 green onions sliced
- 1-1½ teaspoons paprika
- salt and pepper to taste
- 3-4 tablespoons Italian flat-leaf parsley fresh and finely chopped
- Preheat oven to 425° F (220° C).
- Place oven grate on the lower center rack, that is the second from the bottom.
- Add the potato wedges to a large pot of cold salted water.
- Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
- Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
- Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
- Add the 2 sliced onions and cook for about 5-7 minutes.
- Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
- Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
- Check the potatoes for doneness.
- If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
- Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
- Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
- Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
- Toss gently together.
- If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
- Cover with aluminum foil and bake for about 20 minutes.
- Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
- Transfer to a serving dish, garnish with fresh chopped parsley and serve.
- use Italian sausage made with lean pork meat;
- add carrots, broccoli or cauliflower to increase the vegetable intake;
- leftovers can be stored in the refrigerator for up to 2 days.
Do I have to use Italian Sausage? No. This recipe works with any kind of sausage. For a leaner option, try chicken or turkey sausages.
What’s the best type of potatoes for this recipe? Yellow flesh potatoes are best because:
- they have a waxy and firm texture;
- will stay firm and retain their shape throughout the roasting time and
- the interior becomes moist and flavorful when cooked.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Serving: 1serving | Calories: 553kcal | Carbohydrates: 57g | Protein: 19g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 43mg | Sodium: 460mg | Potassium: 1949mg | Fiber: 12g | Sugar: 4g | Vitamin A: 1733IU | Vitamin C: 147mg | Calcium: 154mg | Iron: 14mg
Italian Sausage, Potatoes, Peppers and Onions https://www.shelovesbiscotti.com/italian-sausage-potatoes-peppers-and-onions/ January 18, 2020