Long Hots Recipe

Preheat and prep potatoes

Preheat oven to 425°F (220°C). Toss the halved baby potatoes in 2 tablespoons of EVOO, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread potatoes cut-side down on a rimmed baking sheet in a single layer.

Roast potatoes

Roast the potatoes in the preheated oven for 20 minutes, then shake the pan or turn the potatoes and roast an additional 10–15 minutes until golden brown and fork-tender (total 30–35 minutes).

Cook sausage

While potatoes roast, heat a large skillet (preferably ovenproof) over medium heat. Add 1 tablespoon EVOO. Slice each sausage link into 1–1.5-inch pieces or leave whole if preferred; brown on all sides, about 6–8 minutes, turning frequently. If sausages are thicker, reduce heat to medium-low and cook through until internal temperature reaches 160°F (71°C). Remove sausages to a plate and reserve skillet drippings.

Sauté garlic and long hots

To the same skillet with drippings, add remaining 1 tablespoon EVOO and reduce heat to medium. Add the thinly sliced garlic and cook 30–45 seconds until fragrant but not browned. Add the long hot peppers whole (or halved lengthwise if very large) and sauté 6–8 minutes, turning frequently, until skins blister and soften but still hold shape. Season with remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, red pepper flakes, and remaining 1/2 teaspoon dried oregano.

Combine and finish

Return the browned sausage pieces to the skillet with the peppers. Add the roasted potatoes to the skillet (or combine everything on the baking sheet if skillet not large enough). Stir gently to coat in garlic-EVOO mixture. If using an ovenproof skillet and you want extra browning, place skillet in the oven for 6–8 minutes to meld flavors and crisp edges.

Season and serve

Remove from heat. Taste and adjust seasoning with additional salt and pepper if needed. Sprinkle chopped parsley and drizzle lemon juice over the dish. Serve hot as a main or hearty side.