Italian Sausage, Peppers & Potatoes Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Wash potatoes and cut into 1-inch (2.5 cm) chunks; leave skins on for texture. Place potatoes in a large bowl.

Toss potatoes with 2 tablespoons olive oil, 3/4 tsp kosher salt, 1/2 tsp black pepper and half the chopped rosemary and thyme. Spread in a single layer on a large rimmed baking sheet or two sheets if crowded.

Roast potatoes in the preheated oven for 15 minutes to start browning and becoming tender but not fully cooked.

While potatoes start roasting, core and slice the bell peppers into 1/2-inch strips. Peel and slice the onion into 1/2-inch wedges. Mince 4 garlic cloves; reserve 2 whole smashed cloves for later.

In a large bowl, combine sliced peppers, onions, minced garlic, remaining 2 tablespoons olive oil, remaining rosemary, thyme, oregano and crushed red pepper flakes. Season with remaining 3/4 tsp salt and remaining 1/2 tsp black pepper; toss to coat.

After potatoes have roasted 15 minutes, remove the tray from the oven and push potatoes to one side. Add the pepper-onion mixture to the other side of the sheet in a single layer.

Nestle the sausage links among the vegetables on the baking sheet. Brush the sausages lightly with a little olive oil and scatter the two smashed garlic cloves near them for gentle roasting flavor.

Return the sheet to the oven and roast for an additional 20–25 minutes, turning the sausages and stirring the vegetables once halfway through, until sausages are cooked through (internal temperature 160°F/71°C for pork sausage), potatoes are tender and golden, and peppers are slightly charred at the edges.

Remove from oven. Transfer sausages to a cutting board to rest 3–5 minutes, then slice into 1-inch pieces if desired.

Discard the two roasted whole garlic cloves or squeeze the softened garlic from their skins over the vegetables for extra flavor. Toss the potatoes and peppers with sliced sausage, drizzle with lemon juice (optional) and sprinkle chopped parsley. Adjust seasoning with additional salt and pepper to taste.

Serve hot family-style straight from the baking sheet or transfer to a platter. Leftovers keep 3–4 days refrigerated.