Would You Eat This Smoked Sausage and Potatoes Skillet? (Print version)
A hearty one-pan smoked sausage and potatoes skillet with golden potatoes, peppers, onions, garlic, and smoky paprika butter.
# Ingredients:
For the skillet
01 -
1 1/2 lb (680 g) baby gold potatoes, halved or quartered if large
02 -
2 tablespoons olive oil
03 -
3/4 teaspoon kosher salt, plus more to taste
04 -
1/2 teaspoon black pepper
05 -
1/3 cup (80 ml) low-sodium chicken broth or water
06 -
14 oz (400 g) smoked sausage or kielbasa, sliced 1/2 inch thick
07 -
1 medium yellow onion, sliced
08 -
1 red bell pepper, sliced
09 -
1 green bell pepper, sliced
10 -
3 cloves garlic, minced
11 -
2 tablespoons unsalted butter
12 -
1 teaspoon smoked paprika
13 -
1/2 teaspoon Italian seasoning
14 -
1 teaspoon Dijon mustard
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Heat the olive oil in a large skillet over medium heat. Add the potatoes cut-side down, season with salt and pepper, and cook for 4-5 minutes until lightly browned.
02 -
Add the broth or water, cover the skillet, and cook for 8-10 minutes until the potatoes are fork-tender. Uncover and let any remaining liquid evaporate.
03 -
Add the sliced smoked sausage to the skillet. Cook for 5-6 minutes, turning occasionally, until the sausage has browned edges and the potatoes are deeper golden.
04 -
Stir in the onion and bell peppers. Cook for 5-7 minutes until softened and lightly browned in spots.
05 -
Add the garlic, butter, smoked paprika, Italian seasoning, and Dijon mustard. Toss for 1-2 minutes until glossy and fragrant. Taste and adjust salt and pepper.
06 -
Sprinkle with parsley and serve hot from the skillet.
# Good to know:
01 -
Use a 12-inch skillet so the potatoes brown instead of steaming.
02 -
If using fresh uncooked sausage, cook it fully before combining with the potatoes.
03 -
Best served hot, while the potato edges are crisp.