One-Pan Oven Roasted Sausage and Potatoes Tips, FAQ & printable recipe

Tips for success

For the absolute crispiest potatoes, soak the cut wedges in cold water for about 30 minutes before cooking to release excess surface starch. Make sure to dry them completely with paper towels before roasting, as any remaining moisture will create steam in the oven and prevent them from browning.

Additionally, flipping the potatoes halfway through the baking time ensures that both sides get equal contact with the hot iron skillet, resulting in an even, golden-brown crunch all over.

Do not be afraid to let the cherry tomatoes blister and char slightly under the broiler. The intense heat concentrates their natural sugars, creating a sweet, jammy contrast that balances the rich, salty flavor of the Italian sausages.

This simple combination of ingredients allows the natural flavors of the pork, potatoes, and tomatoes to shine through without needing complex additions.

Variations

• Spicy Bell Pepper Variation: Add sliced bell peppers and onions to the skillet along with the potatoes for a classic Italian street-fair style sausage and peppers meal.
• Smoked Sausage & Sweet Potato: Swap the Italian pork sausages for smoked sausage and use cubed sweet potatoes instead of russets for a sweet and smoky flavor profile.

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 texture of the roasted potatoes will become grainy and mushy upon thawing.

Reheat

Reheat in a 370°F (188°C) oven or air fryer for 10 minutes to restore the crispiness of the potatoes.

Allow any leftover sausage and potatoes to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the container in the refrigerator for up to three to four days.

Keep in mind that the potatoes will lose some of their crispness during storage, but the flavors will continue to meld, making the leftovers incredibly delicious and perfect for quick weekday lunches.

While this dish is best enjoyed fresh from the oven, you can prepare components ahead of time to save precious minutes on busy nights. Wash and cut the potatoes, then store them submerged in a bowl of water in the fridge for up to 24 hours to prevent browning. When ready to cook, drain and thoroughly dry the potatoes before continuing with the recipe.

Serving ideas

Serve this rustic skillet meal hot, directly from the cast-iron pan, to keep the ingredients warm and present a beautiful, family-style centerpiece. Pair it with a crisp, green side salad dressed in a light vinaigrette to cut through the richness of the pork and potatoes.

A crusty loaf of warm Italian bread is also highly recommended to soak up the delicious, savory pan juices and burst tomato nectar left at the bottom of the skillet.

For an extra touch of flavor, garnish the dish with a handful of chopped flat-leaf parsley just before serving. A drizzle of balsamic glaze over the blistered tomatoes can elevate the dish to restaurant-quality. This meal is incredibly versatile and pairs beautifully with roasted green beans, broccoli, or a simple side of sautéed spinach.

Frequently asked questions

Recipe card

One-Pan Oven Roasted Sausage and Potatoes

Prep 15 minCook 35 minRest 5 minTotal 55 minServes 4

Ingredients

• 1 lb fresh Italian sausages
• 1 1/2 lbs russet potatoes, cut into wedges
• 1 pint cherry tomatoes
• 4 sprigs fresh rosemary

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: sulfites

Estimated nutrition per serving

Calories

440

Protein

18 g

Carbohydrates

30 g

Fat

28 g

Fiber

3.5 g

Sugar

3 g

Sodium

820 mg

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