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

Tips for success

To achieve the ultimate crispy texture on your potatoes, make sure they are completely dry after cutting them.

Any excess moisture on the surface of the potatoes will create steam in the hot skillet, which softens the skin instead of crisping it. Patting them dry with a clean kitchen towel before tossing them with herbs makes a massive difference.

Do not be tempted to stir the potatoes too frequently once they are in the skillet. Letting them sit undisturbed against the hot cast iron for the first few minutes allows a beautiful, golden-brown crust to develop. Only flip them once they have naturally released from the pan surface to keep the crispy edges intact.

Variations

• Sweet and Spicy: Swap the mild Italian sausage for hot Italian sausage and add a pinch of red pepper flakes to the potatoes for an extra spicy kick.
• Cheesy Sausage and Potatoes: Sprinkle a half cup of shredded provolone or mozzarella cheese over the skillet during the last two minutes of cooking until melted.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Ensure they cool within 2 hours of cooking.

Freezer

Freezing is not recommended as the roasted potatoes will lose their crispy texture and become grainy upon thawing.

Reheat

Reheat in a hot skillet over medium heat, stirring occasionally, until warmed through and recrisped.

Allow any leftovers to cool completely at room temperature for no more than two hours to ensure food safety. Once cooled, transfer the sausage, potatoes, and peppers into an airtight glass or plastic container. Store the container in the refrigerator and consume the leftovers within three to four days for the best quality and flavor.

While this dish is best enjoyed fresh from the pan, you can prep the ingredients ahead of time to save minutes on busy nights. Wash, dry, and chop the potatoes and red bell peppers up to 24 hours in advance.

Store the chopped peppers in an airtight container in the fridge, and keep the cubed potatoes submerged in cold water in the refrigerator so they do not oxidize.

Serving ideas

Serve this delicious one-pan meal hot, directly from the cast-iron skillet for a rustic, family-style presentation.

The vibrant red peppers and bright green parsley scattered over the golden potatoes and browned sausages make a visually stunning centerpiece. Provide a sturdy spatula so everyone can scoop up a generous portion of the crispy potatoes and juicy sausage.

This hearty dish pairs beautifully with a simple, crisp green salad tossed in a light vinaigrette to balance the savory richness of the sausage.

You can also serve it alongside some crusty rustic bread to soak up any of the delicious pan juices. For a complete brunch option, you can even top individual servings with a perfectly fried egg.

Frequently asked questions

Recipe card

One-Pan Sausage and Crispy Potatoes

Prep 15 minCook 35 minTotal 50 minServes 4

Ingredients

• 1 lb raw Italian sausage links
• 1 1/2 lbs Russet potatoes, cubed
• 1 large red bell pepper, chopped
• 1 tbsp dried Italian seasoning
• 2 tbsp fresh parsley, chopped

Instructions

1. Cut the potatoes into even, bite-sized cubes, chop the red bell pepper, and finely chop the fresh parsley. Keep the raw Italian sausage links cold in the refrigerator until they are ready to cook to maintain food safety.
2. In a large mixing bowl, combine the cubed potatoes and chopped red bell peppers. Sprinkle with the dried Italian seasoning and toss thoroughly to ensure the herbs are evenly distributed over the vegetables.
3. Heat a large cast-iron skillet over medium-high heat. Once hot, transfer the seasoned potatoes and red bell peppers into the skillet. Spread them out into a single layer to ensure they make direct contact with the hot surface and begin to brown.
4. Retrieve the raw Italian sausage links from the refrigerator. Push the potatoes and peppers slightly to the sides of the skillet to create space, then place the raw sausage links directly onto the hot surface of the pan.
5. Cook the mixture, turning the sausages and stirring the potatoes occasionally. Ensure the Italian sausages reach a safe internal temperature of 160°F (71°C) using an instant-read meat thermometer, and the potatoes are deeply golden and crispy.
6. Remove the cast-iron skillet from the heat source. Sprinkle the freshly chopped parsley evenly over the hot, sizzling sausages, crispy potatoes, and sweet red bell peppers, then serve immediately directly from the pan.

Estimated nutrition per serving

Calories

450

Protein

20 g

Carbohydrates

30 g

Fat

28 g

Fiber

4 g

Sugar

3 g

Sodium

850 mg

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