Italian Sausage and Potatoes
Quick and comforting, this sheet-pan Italian sausage and potatoes requires little prep and is ready in just over an hour.
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If there’s one quick and hearty meal that can be as close to “set-it-and-forget-it,” it’s this Italian sausage and potatoes (OK, and maybe these potatoes and artichokes). Made with little more than sausage links and baby yellow potatoes and cooked on a sheet pan, it’s ridiculously simple to prepare and can be easily doubled—or tripled—to feed a hungry crowd.
This is another so-called recipe from my childhood that my mom often made and the most basic version of it. Nothing fancy here; it’s more about convenience and for those nights when you want to spend less time in the kitchen.
Sometimes, I add sliced yellow onions to this dish, but I rarely do more than that. This sheet-pan dinner is a dream for a reason, and I try not to mess with anything dreamy. On the other hand, if you’re feeling rebellious, check my suggestions below for variations on this delicious Italian sausage and potatoes.
Why You’ll Love This Italian Sausage and Potatoes
- It’s a simple weeknight dinner: This is one of the easiest recipes to make.
- You don’t need many ingredients: As long as you have sausage and potatoes, you’re likely to have the remaining ingredients on hand.
- Easy cleanup: Everything cooks in one pan, ensuring little cleanup.
Ingredients You’ll Need
- Baby Yellow Potatoes: You can also use Yukon Gold or even russet potatoes.
- Extra Virgin Olive Oil: This provides added flavor to the base.
- Garlic Powder: This is more pungent than fresh garlic.
- Onion Powder: Like garlic powder, this infuses the potatoes with a sharp flavor.
- Italian Sausage: You can replace it with another sausage, but don’t use anything too mild.
- Italian Flat-Leaf Parsley: Optional, but it adds freshness and color.
See the recipe card below for more information on ingredients and quantities.
How to Make Italian Sausage and Potatoes
- Prep the potatoes: Slice the potatoes and place them on a large sheet pan. Add the oil, garlic and onion powders, and salt and pepper and toss with the potatoes.
- Cook the potatoes: Place the potatoes in a 375F oven for 50 minutes, turning the potatoes once halfway through the cook time.
- Prep and cook the sausage: Cut the sausage into 1″ pieces. Toss the potatoes once more before adding the sausage to the pan. Cook for 10 to 12 minutes until golden brown.
- Finish: Garnish the sausage and potatoes with minced fresh parsley.
Pro Tips
Season everything in the sheet pan: There’s no need to mix the potatoes with the seasonings in a bowl before transferring them to the pan. Mix everything directly in the sheet pan for easier cleanup!
Suggestions for Variations and Substitutions
- You can use any sausage you like, but I recommend a highly flavorful one (Italian hot sausage and Kielbasa are good choices) instead of a milder type, like chicken sausage.
- You can use any kind of potatoes you like. If they’re bigger than baby ones, cut them into pretty small pieces so they cook well.
- Add some julienne-cut onions and/or peppers. About one small onion and green/red bell peppers would work well. Add them after the first 20 minutes of cooking the potatoes.
- If you include any of the above suggestions, you should increase the amount of garlic and onion powders.
Recipe FAQs
Yes, you can use any sausage you like. Hot Italian sausage is good if you like a little kick. Kielbasa is another good choice. I would refrain from using something too mild though.
Yes, you can cook this on the stove, preferably in a cast iron pan. Cook it similarly to the sheet pan method: Cook the potatoes with their seasonings first until tender and golden brown, tossing frequently. Add the sausage and cook until well done all the way through.
Storage
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days.
Freezer
You can freeze this for up to 1 month, but the potatoes might not reheat as well.
Reheat
Reheat in the oven at 350F in an aluminum pan, uncovered, until warmed through. Reheating in the oven instead of the microwave will help crisp up the potatoes.
More Hearty Recipes
- Baked vinegar chicken thighs and potatoes
- Pasta e fagioli with sweet sausage
- Shredded sweet potatoes with chorizo and eggs
If you’ve enjoyed this recipe, please take a moment to leave a five-star review below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Italian Sausage and Potatoes
Ingredients
- 1.5 pounds baby yellow potatoes skin-on, sliced in half (Note 1)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- Black pepper freshly ground, to taste
- 4 links sweet Italian sausage casings removed and cut into 1” pieces (Note 2)
- Italian flat-leaf parsley minced (optional)
Instructions
- Preheat the oven to 375℉. Place the sliced potatoes in a large sheet pan. Add the olive oil, garlic powder, onion powder, salt, and pepper to them and toss well.1.5 pounds baby yellow potatoes, skin on, sliced in half; 2 tablespoons extra virgin olive oil; ½ teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon kosher salt; freshly ground black pepper, to taste.
- Place the pan on the bottom rack of the oven and cook the potatoes for 25 minutes. Stir them and cook for another 25 minutes.
- Stir the potatoes again, and add the sausages to the pan, mixing them in with the potatoes. Cook for 10 minutes, then turn the sausages over and cook for another 10 to 12 minutes until golden brown.4 links sweet Italian sausage, casings removed and cut into 1” pieces
- Remove the pan from the oven. Taste for salt and garnish the sausage and potatoes with the parsley, if desired. Enjoy!Italian flat-leaf parsley, minced (optional)
