Recipe: One Pan Sausage and Potato Roast

by Cate on June 1, 2017

Super simple one pan dinner that is quick to make, healthy and kid-approved.


With all the different clients that I cook and develop recipes for, I always say my kids are my toughest clients, but isn’t that always the way? So you can imagine my excitement when I manage to serve up a meal that EVERYONE approves of! Bonus points for it being healthy and quick to table.

Let me introduce you to this One Pan Sausage and Potato Roast. Just a few simple ingredients and a bit of roasting time in the oven, and you’ll be enjoying this one in no time flat. The recipe is also pretty flexible too – swap out the called-for potatoes for your favorite variety (just make sure to cut them all the same size so they cook in the same time), and you can do the same with the sausage as well. The first time I made this, I made it with Italian sausage, and last week I made it with White Wine, Garlic, and Broccoli Rabe sausage I picked up at our local farmers’ market. Truth be told, my kids didn’t love the latter sausage in this dish, but when I sliced the leftover sausage up for a stir-fry later in the week, they were all over it. Weirdos.

And speaking of picky palates, I don’t always love arugula myself, so was hesitant to include it in this dish, but I wanted some greenery. It has a very distinct bitter taste, so sometimes it’s just not my cup of tea … but in this dish? Loved it. And I also used some of the leftover arugula and smushed it into a grilled cheese sandwich for lunch the next day and loved it there too. Yeah, apparently my palate is just as weird as my kids.

That beautiful wood bowl that this dish is pictured in was a find from a recent flea market visit. It was only $10, but I debated buying it, and, of course, now I’m so glad I did.

Hungry for more one pan meals?
This steak and broccoli dish was another kid-approved meal.
A recipe that Nick proclaimed one of his favorite ever, I definitely need to make it again.

One Pan Sausage and Potato Roast
Recipe courtesy of Cate O’Malley

5 Yukon Gold potatoes, cut into even 1-inch wedges
5 medium shallots, halved
4 garlic cloves, roughly chopped
1/3 cup extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
1 1/2 pounds sweet Italian sausage, cut into 3-inch lengths
One 8-ounce bunch of arugula, stemmed and roughly chopped
1 tablespoon fresh lemon juice

Preheat the oven to 425°. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 20 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through.

Transfer everything on the baking sheet to a platter. Add in the arugula and lemon juice, season with salt and pepper and serve.

*If you’re pressed for time, I sometimes cook the potatoes in a steamer bag first and then add to the pan.

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