Italian Sausage, Potatoes, Peppers & Onions Recipe

Wash and cut potatoes

Scrub potatoes clean. Cut into 1/2"–3/4" cubes so they cook evenly. If using small potatoes, halve or quarter to similar size.

Slice peppers and onions

Core and seed bell peppers, then slice into 1/2" strips. Halve the onion, peel, and slice into 1/4" half-moons. Mince the garlic cloves and chop parsley.

Par-cook potatoes

Place cubed potatoes in a medium pot, cover with cold water, add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam-dry for 1–2 minutes.

Sear potatoes

Heat 1 1/2 tbsp olive oil in a large heavy skillet (12") over medium-high heat until shimmering. Add the drained potatoes in a single layer, season with about 1/2 tsp salt and 1/2 tsp pepper. Cook undisturbed 3–4 minutes to brown, then stir and continue to cook until golden and crisp on several sides, about 6–8 minutes total. Remove potatoes to a bowl and set aside.

Brown and cook sausages

In the same large skillet, add 1/2 tbsp olive oil and heat over medium. Add the Italian sausage links and brown on all sides, about 3–4 minutes per side. If links are thick, reduce heat and cook through another 6–8 minutes, turning occasionally, until internal temperature reaches 160°F (71°C). Alternatively, you can slice sausages in half lengthwise for faster browning; adjust cooking time accordingly. Remove sausages to a cutting board and keep warm.

Slice sausages (if left whole)

If you cooked sausages whole, let rest 3 minutes then slice into 1/2" rounds. If already sliced before browning, proceed to next step.

Sauté vegetables

In the skillet used for potatoes and sausage, add remaining 1 tbsp olive oil and heat over medium-high. Add sliced peppers and onions and sauté, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic in the last 1–2 minutes and cook until fragrant.

Season vegetables

Sprinkle oregano, thyme (or Italian seasoning), smoked paprika, remaining 1/2 tsp salt, remaining 1/2 tsp pepper, and red pepper flakes (if using) over vegetables. Stir to coat and cook 30–60 seconds to bloom the spices.

Combine everything

Return the seared potatoes and sliced sausages to the skillet with the peppers and onions. Toss gently to combine and cook together 2–3 minutes so flavors meld and everything is heated through. Taste and adjust seasoning.

Garnish and serve

Turn off heat. Sprinkle chopped parsley over the mixture and drizzle with fresh lemon juice if using. Transfer to a serving platter or serve family-style right from the skillet. Serve hot.

Leftovers: Refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium until warmed through.