Garlic Herb Sausage and Crispy Potatoes Skillet Tips, FAQ & printable recipe

Tips for success

To achieve the ultimate crispy texture, do not skip the steam-drying step after parboiling the potatoes. Giving the hot potatoes a few minutes to sit in the colander allows surface moisture to evaporate.

Any remaining moisture on the potatoes will create steam when they hit the hot oil, preventing them from developing that coveted crunchy crust. Additionally, roughing up the potatoes slightly by gently shaking them in the colander after draining creates more surface area for starch to crisp up during pan-frying.

Control the heat carefully throughout the cooking process to avoid burning your ingredients. Cast iron retains heat exceptionally well, so you may need to lower the burner slightly once the pan is fully hot.

If the skillet begins to smoke excessively, reduce the heat immediately. When adding the minced garlic at the end, make sure the heat is at medium or medium-low, as garlic can turn bitter and black in a matter of seconds if the pan is too hot.

Variations

• Spicy Cajun Skillet: Substitute the smoked kielbasa with spicy andouille sausage and toss the potatoes with a teaspoon of Cajun seasoning before pan-frying.
• Cheesy Potato Skillet: Sprinkle one cup of shredded sharp cheddar or Monterey Jack cheese over the skillet during the last minute of cooking, covering with a lid until melted.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended, as the potatoes will become soft and mealy upon thawing.

Reheat

Reheat in a hot skillet over medium heat with a splash of olive oil for 5 to 7 minutes to restore crispy texture.

Allow any leftover sausage and potatoes to cool completely at room temperature for no more than two hours before storing. Transfer the leftovers to an airtight container and place them in the refrigerator.

Properly stored, this dish will keep well for up to three to four days. While the potatoes will lose some of their initial crispiness during storage, the flavors will continue to meld, making the leftovers incredibly delicious when reheated properly.

You can easily prep components of this dish ahead of time to streamline your dinner preparation. Parboil the potatoes, drain them, and let them cool completely before storing them in an airtight container in the refrigerator for up to twenty-four hours.

You can also slice the sausage and mince the garlic and parsley a day in advance. When you are ready to cook, simply proceed with searing the sausage and crisping the potatoes directly from the fridge.

Serving ideas

This skillet meal is a complete, satisfying dish on its own, but it pairs wonderfully with a variety of simple sides. Serve it alongside a crisp green salad tossed with a light vinaigrette to cut through the rich, savory flavors of the sausage and potatoes. Roasted or steamed green vegetables, such as asparagus, broccoli, or green beans, also make excellent accompaniments, adding a bright pop of color and a fresh contrast to the plate.

For a hearty breakfast or brunch twist, serve this skillet with fried or poached eggs placed directly on top of the crispy potatoes and sausage. The runny yolks create a rich, velvety sauce that complements the dish beautifully. You can also serve it with a dollop of sour cream, a splash of hot sauce, or a side of crusty bread to soak up any flavorful juices left in the skillet.

Frequently asked questions

Recipe card

Garlic Herb Sausage and Crispy Potatoes Skillet

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 1 1/2 lbs baby yellow potatoes, halved
• 3 tbsp olive oil, divided
• 12 oz smoked kielbasa sausage, sliced into rounds
• 3 cloves garlic, minced
• 2 tbsp fresh parsley, minced

Instructions

1. Place the halved potatoes in a large pot and cover with cold water by one inch. Bring to a boil over high heat. Reduce the heat slightly and simmer for 5 to 7 minutes until the potatoes are just barely fork-tender. Drain thoroughly in a colander and let them steam dry for a few minutes.
2. Heat one tablespoon of olive oil in a large cast iron skillet over medium-high heat. Add the sliced kielbasa sausage in a single layer. Cook for 3 to 4 minutes, turning occasionally, until the slices are beautifully browned and caramelized on both sides. Use tongs to transfer the sausage to a plate, leaving the flavorful rendered fat in the pan.
3. Add the remaining two tablespoons of olive oil to the hot skillet with the rendered sausage fat. Place the drained potatoes cut-side down in a single layer. Cook undisturbed for 6 to 8 minutes until the bottoms are deeply golden and crispy. Toss the potatoes and continue cooking for another 3 to 4 minutes until all sides are browned.
4. Return the browned sausage slices to the skillet with the crispy potatoes. Reduce the heat to medium. Add the minced garlic and toss everything together continuously for 1 to 2 minutes until the garlic is highly fragrant and lightly golden. Stir in the fresh minced parsley and remove from the heat.

Estimated nutrition per serving

Calories

350

Protein

11.5 g

Carbohydrates

24 g

Fat

23.5 g

Fiber

3 g

Sugar

1.5 g

Sodium

820 mg

Automatic estimate from the ingredient list, not laboratory-verified.