Ingredients:

  • 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes
  • 14 oz smoked sausage, sliced into 1/2-inch rounds
  • 1 large red onion, cut into 1-inch wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Instructions:

  1. Prep the environment. Preheat your oven to 218°C (425°F). Place the rack in the center position and line your pan with parchment paper. Note: Parchment is better than foil here because it prevents sticking and helps with even browning.
  2. Season the base. In your mixing bowl, toss the cubed potatoes with 1 tablespoon of olive oil and exactly half of the spice blend.
  3. Start the roast. Spread the potatoes in a single layer on the pan. Roast for 15 minutes until the edges look slightly translucent and hydrated.
  4. Prep the toppings. While those roast, use the same bowl to toss the sausage, onion, and peppers with the remaining oil and spices.
  5. Combine the ingredients. Pull the pan out. Move the potatoes slightly to make room and add the sausage and vegetable mixture.
  6. Arrange for airflow. Spread everything back into an even layer. Ensure no pieces are stacked on top of each other.
  7. Continue roasting. Return to the oven for 20 minutes more. Listen for the gentle sizzle of the sausage fat hitting the pan.
  8. The midway toss. After 10 minutes (halfway through the second roast), use a spatula to flip and move everything around.
  9. Check for doneness. Roast until the potatoes have a shattering crust and the sausage looks mahogany colored.
  10. Serve immediately. Let it sit for just 2 minutes so the juices settle, then plate it up while it's piping hot.