Italian Sausage, Potato & Parmesan Recipe

Parboil potatoes

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a simmer over medium-high heat and cook until just fork-tender, 7–9 minutes. Drain well and let steam-dry for 2 minutes.

Cook sausage

While potatoes cook, heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the removed sausage meat, breaking it into pieces with a spoon. Cook, stirring occasionally, until browned and cooked through, about 6–7 minutes. Use a slotted spoon to transfer sausage to a bowl, leaving rendered fat in the pan.

Sauté potatoes

Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet with the sausage fat; heat until butter foams. Add the drained potatoes in a single layer and cook without moving for 3–4 minutes to develop a golden crust. Flip or toss and continue to brown another 3–4 minutes until potatoes are crisped and golden. Transfer potatoes to the bowl with the sausage.

Cook aromatics & peppers

If the pan is dry, add a splash (about 1 teaspoon) of olive oil. Add the sliced onion and red pepper to the skillet and cook over medium heat until softened and starting to brown, about 6–8 minutes. Add the minced garlic and dried oregano and cook 30–45 seconds until fragrant.

Combine and wilt greens

Return the cooked sausage and potatoes to the pan with the vegetables. Stir to combine. If using spinach, add it now and cook, stirring, until wilted (about 1–2 minutes).

Deglaze the pan by adding the white wine or chicken broth and scraping up any browned bits from the bottom with a wooden spoon. Let the liquid reduce slightly, 1–2 minutes.

Season the mixture with the remaining 1 tsp kosher salt, 3/4 tsp black pepper, and crushed red pepper flakes (if using). Stir well and taste; adjust salt and pepper as needed.

Turn the heat to low. Sprinkle 2 tablespoons of the grated Parmesan over the skillet and stir to melt slightly and coat the potatoes and sausage. Remove from heat.

Plate the dish, sprinkle the remaining 1 tablespoon Parmesan and chopped parsley on top. Add lemon zest if desired for brightness. Serve immediately.