Sausage Potatoes and Peppers

Posted Mar 16, 2017, Updated Jul 08, 2024

5 from 6 votes

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Roasted sausage and potatoes and peppers is an easy, one-pan recipe made with only 6 ingredients! A delicious quick, easy & nutritious dinner.

sausage and potatoes and peppers on a sheet pan with a spoon

If you’re looking for an easy & delicious dinner – try this sausage and peppers and potatoes recipe.

The sausage is a great source of protein and flavor. Then, the bell peppers add nutrients and the potatoes make it nice and hearty! A complete meal made on one sheet pan that is large enough to feed your entire family!

We love to serve it over rice or noodles with a drizzle of balsamic and a sprinkle of parmesan cheese! Or you can serve it with a delicious salad, or homemade french bread.

Front view of Sausage and Potatoes and Peppers

Sausage & Potatoes with Peppers: Substitutions

overhead photo of the labeled ingredients in this Sausage and Potatoes and Peppers recipe

Sausage: Use your favorite sausage. I love using Italian chicken sausage.
Red Potatoes: Any potato variety works here! I love using baby reds, Yukon gold’s and sweet potatoes (paleo).
Peppers: Any color bell pepper works great.
Garlic Powder: you can substitute 1 Tablespoon fresh minced garlic for the powder.
Olive Oil: avocado oil is a good substitute.

Overhead view of Sheet Pan Roasted Sausage & Potatoes with Peppers

How to Make Sausage & Potatoes & Peppers

Begin by pre-cooking the potatoes. They take longer to cook and you don’t want to end up with underdone spuds and charred peppers and sausage. There are two ways to do this:

Microwave: this is my method of choice because it’s the easiest. I toss my cut up potatoes in the microwave for 6 minutes. This ensures that they are a touch soft before putting them in the oven with the rest of the ingredients, and guarantees an even baking time!

Oven: If you don’t have a microwave you can cut up the potatoes, toss them with half of the olive oil, salt and pepper and bake on a greased baking sheet in the oven for 15-20 minutes.

two photos showing how to make Sausage and Potatoes and Peppers

Once the potatoes are precooked, add the rest of the ingredients and continue roasting until the potatoes are crispy and golden brown.

two photos showing how to make Roasted Sausage & Potatoes with Peppers

Serve

Serve warm with a salad (like this kale salad or burrata salad), or some fresh homemade bread (no knead bread, pretzel bread, or french bread)!

Overhead view of Sausage and Potatoes and Peppers in a sheet pan

Store

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven, or on the stovetop.

a spoon scooping Sheet Pan Roasted Sausage & Potatoes with Peppers

Sausage and Potatoes and Peppers Recipe FAQs

Can I freeze this recipe?

Yes, you can freeze leftovers in an airtight container for up to two months.

Can I double this recipe?

Yes, double it and bake it on a larger baking sheet.

I sausage gluten-free?

There are many paleo and gluten-free varieties of sausage on the market, just be sure to read the ingredients.

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Roasted Sausage & Potatoes with Peppers

Laura

Roasted sausage and potatoes and peppers is an easy, one-pan recipe made with only 8 ingredients! A delicious quick, easy & nutritious dinner.

5 from 6 votes

Course Main Course

Cuisine American

Servings Servings

Calories 264.8

Prep Time10

Cook Time40

Total Time50

Equipment

Ingredients

▢ 6 cups small red potatoes (about 6-8 potatoes, cut into ½ to 1” pieces)
▢ 4 bell peppers (about 4 cups after cutting)
▢ 1 onion (cut into ½" pieces)
▢ 12 ounces sausage (4 links), cut into ½” circles
▢ 3 Tablespoons olive oil
▢ 2 teaspoons fine sea salt
▢ 1 teaspoon garlic powder
▢ ½ teaspoon pepper

Instructions

Preheat oven to 425 degrees F. Grease two large baking sheets, set aside.
Toss potatoes with 1 Tablespoon olive oil, 1 teaspoon sea salt, ½ teaspoon garlic powder and ¼ teaspoon pepper.
Place on a baking sheet and bake for 15 minutes or until the potatoes are soft and slightly browned.
While potatoes are cooking: In a medium bowl, combine the peppers sausage, 1 Tablespoon olive oil, 1 teaspoon sea salt, ½ teaspoon garlic powder and ¼ teaspoon pepper.
After potatoes have baked for 15 minutes, remove from the oven, add the pepper and sausage mixture and stir.
Evenly distribute mixture between two baking pans.
Bake in preheated oven for 15 minutes.
After 15 minutes, stir and bake for 20-30 more minutes, stirring every 10 minutes until all the ingredients are golden brown and slightly crispy.
Remove from oven and serve warm with a drizzle of lemon juice or some balsamic vinegar.

Video

Notes

Ingredient Substitutions:

Sausage: Use your favorite sausage.
Red Potatoes: Any potato variety works here! I love using baby reds, Yukon gold’s and sweet potatoes (paleo).
Peppers: Any color bell pepper works great.
Garlic Powder: you can substitute 1 Tablespoon fresh minced garlic for the powder.
Olive Oil: avocado oil is a good substitute.

To Precook Potatoes in the Microwave:

This saves a little bit of time. Here’s how you do it:

Place cut potatoes in a large, microwave safe dish and microwave on high for 6 minutes.
Add peppers and sausage to the large bowl of potatoes.
Stir in olive oil, garlic salt and pepper and mix until well combined.
Evenly distribute mixture on two baking sheets.
Bake for 30 to 45 minutes, minutes, stirring every 10 minutes until all the ingredients are golden brown and slightly crispy.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave, oven, or on the stovetop.

Serve