One-Pan Oven Roasted Sausage and Potatoes Step-by-step instructions

Before you start

Before starting, gather all ingredients and prep the vegetables to ensure a smooth cooking process. Scrub the potatoes thoroughly to remove any dirt, then dry them completely with a clean towel; excess moisture on the skin will prevent them from crisping up properly.

Slice the potatoes into even wedges so they cook at the same rate. Wash and dry the cherry tomatoes, and keep the rosemary sprigs whole.

Instructions

Prepping and Combining

1. 1Preheating the Oven and Skillet
   Place a 12-inch cast-iron skillet on the middle rack of your oven and preheat the oven to 425°F (218°C). Preheating the skillet is crucial for getting an immediate sear on the potatoes when they hit the pan.
   Look for The oven reaches full temperature and the skillet is hot.
   Tip Using a hot skillet cuts down on cooking time and prevents sticking.
2. 2Preparing the Vegetables
   In a large mixing bowl, combine the potato wedges and cherry tomatoes. Toss the ingredients thoroughly using your hands or a large spoon until they are evenly mixed and ready for the hot skillet.
   Look for All potato wedges and tomatoes are evenly combined in the bowl.
   Tip Ensure the potatoes are dry before tossing to help them roast properly.

By the end of this initial preparation phase, the potato wedges and cherry tomatoes should be clean, dry, and ready to be transferred to the hot skillet. The potatoes will be cut into uniform wedges, ensuring they cook evenly alongside the tomatoes, ready to hit the hot skillet and begin their transformation into crispy, golden perfection.

Searing and Roasting

3. 3Assembling the Skillet
   Carefully remove the hot cast-iron skillet from the oven using heavy-duty oven mitts. Arrange the potato wedges and cherry tomatoes in a single layer in the hot skillet. Place the raw Italian sausages on top of the vegetables, nesting them evenly across the pan.
   Look for The potatoes sizzle immediately upon touching the hot pan.
   Tip Do not crowd the skillet to allow steam to escape easily.
4. 4Roasting the Dish
   Return the skillet to the preheated oven and bake at 425°F (218°C) for 25 to 30 minutes. The potatoes will begin to tenderize and the sausages will start to brown as their savory fats render into the skillet, coating the vegetables.
   Look for The sausages are browned on top and the potatoes are tender.
   Tip Flip the potatoes halfway through for an even, golden crunch.

During this roasting phase, the kitchen will fill with the rich, savory aroma of cooking pork. The potatoes will begin to soften and turn a light golden color, while the sausages start to brown on the outside. You should hear a steady, gentle sizzling sound from the skillet, indicating that the fats are rendering and cooking the ingredients evenly.

Broiling and Blistering

5. 5Adding Rosemary and Broiling
   Scatter the fresh rosemary sprigs over the skillet. Turn the oven to the high broil setting and cook for an additional 3 to 5 minutes. Watch closely to ensure the sausages develop a beautiful charred crust, the potatoes get extra crispy, and the tomatoes blister and burst without burning.
   Look for The tomatoes are blistered and the rosemary is fragrant.
   Tip Keep a close eye on the broiler as it can burn food quickly.
6. 6Checking Temperature and Serving
   Remove the skillet from the oven. Insert a digital meat thermometer into the center of the thickest sausage to ensure it has reached a safe internal temperature of 160°F (71°C). Let the dish rest for 5 minutes in the skillet, then slice the juicy sausages and serve hot directly from the pan.
   Look for The thermometer reads at least 160°F (71°C).
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Letting the meat rest keeps the savory juices locked inside.

At the end of this final phase, the skillet will be a masterpiece of textures and colors. The sausages will have a deep, charred exterior, the potato wedges will sport crispy, dark golden edges, and the cherry tomatoes will have burst, releasing their sweet juices into the pan.

The fresh rosemary sprigs will be fragrant and slightly darkened, completing this rustic comfort meal.

Common mistakes

One common mistake is crowding the skillet, which traps steam and causes the potatoes to boil rather than roast, resulting in a soggy texture. Use a large enough pan or split the ingredients across two pans if needed.

Another error is skipping the preheating step; placing potatoes into a cold skillet prevents them from developing that crucial instant sear. Lastly, avoid slicing the potatoes too thin, or they will overcook and burn before the sausages reach their safe internal temperature.

How to tell it’s done

The dish is perfectly done when the potato wedges are easily pierced with a fork and have a crispy, golden-brown crust. The cherry tomatoes must be soft, wrinkled, and mostly burst.

Most importantly, the Italian sausages must be cooked through to a safe internal temperature of 160°F (71°C) when checked with an instant-read digital meat thermometer inserted into the thickest part of the meat. The sausages should feel firm to the touch and release clear, savory juices when sliced.

• Ground meat: 160°F (71°C) in the thickest part