Looking for a tasty main dish for a family dinner or a casual night with friends? This Baked Potatoes and Sausage are sure to hit the spot! This rustic, easy-to-make recipe delights with its perfect blend of rich flavors. To achieve the ideal oven-baked result, start by par-cooking the potatoes. This ensures the sausages stay juicy and don’t dry out. The dish is beautifully roasted, delivering a satisfying crispy crust. It’s a comforting and hearty meal that’s simple yet delicious, making it a go-to choice for gatherings or cozy dinners at home. Enjoy the flavors and warmth it brings to the table!
The Perfect Pairing: Potatoes and Sausage
When it comes to comfort food, few combinations can rival the classic duo of potatoes and sausage. This dynamic pairing brings together the hearty, satisfying texture of potatoes with the rich, savory flavors of sausage, creating a dish that’s both filling and delicious.
The starchy sweetness of potatoes provides the perfect canvas for the bold, spiced notes of sausage. As they bake together, the potatoes absorb the flavorful juices released by the sausage, resulting in a harmonious blend of tastes and textures. The crispy exterior of the potatoes contrasts beautifully with their creamy insides, while the sausage develops a delightfully caramelized exterior.
What makes potatoes and sausage such a winning combination is their versatility. You can customize this dish to suit your taste preferences or dietary needs. Try different varieties of potatoes — from russet to red to fingerling — and experiment with various types of sausage, from spicy Italian to smoky kielbasa. The possibilities are endless, ensuring this comforting meal never gets old.
How to Make Perfect Potatoes and Sausage
For baking potatoes and sausage to perfection, the key lies in the timing and technique. Here’s the recipe for baked potatoes with sausage that I’ve been making for my family for years. What makes this dish truly special is the contrast between the creamy interior of the potatoes and the crispy exterior. By pre-cooking the potatoes, you’ll achieve that coveted golden-brown crust while ensuring the inside remains soft and fluffy. Meanwhile, the sausages cook to perfection, retaining their moisture and developing a deliciously caramelized exterior. And the best thing about my recipe? You can get it just right without needing to boil the potatoes in water before putting them in the oven!
Follow my step-by-step guide, and you’ll see how you can also achieve a delicious dish with potatoes that are creamy on the inside and perfectly crispy on the outside, along with sausages that are juicy and cooked to perfection.
Baked Potatoes and Sausage Ingredients
- 500 g potatoes suitable for baking, choose medium-sized potatoes of similar size (1 lb 1¾ oz)
- 500 g sausage (1 lb 1¾ oz)
- 4–5 sage leaves
- 2–3 sprigs of rosemary
- 1 clove of garlic
- 3–4 tablespoons extra virgin olive oil
- 2 tablespoons water
- Salt to taste
- Black pepper to taste
Sausage and Potatoes step-by-step guide
Prepare the Ingredients
To make oven-baked sausage and potatoes, start by washing the potatoes well. Peel potatoes with a peeler or a knife and cut them into about 3 cm cubes. On a cutting board, finely chop sage and rosemary, and mince garlic, with the core removed.
Add the potatoes in a large bowl, and add the oil, water, herb mixture, garlic and a good pinch of salt and black pepper. Toss to coat.
NOTE — Don’t skimp on the aromatics! And a drizzle of olive oil helps everything crisp up nicely. Season generously with salt and pepper.
The Secret to Juicy Sausages
Transfer potatoes to a baking sheet lined with parchment paper and bake in a preheated static oven at 200 °C (about 400 °F) for 20 minutes.
Meanwhile, cut the sausage into large pieces, about 4 cm each. After 20 minutes of baking, take the potatoes out of the oven and turn each piece over. Add the sausage and bake for another 20 minutes at 200 °C (about 400 °F), turning the sausages halfway through.
The Perfect Bake
By now, both the potatoes and sausage should be nicely browned. If you like, turn on the grill function and cook for another 4–5 minutes to create a nice crust on top. Remove from the oven and serve immediately!
The result? Perfectly cooked potatoes and sausage with a golden, crispy exterior and a moist, flavorful interior. This rustic, one-pan wonder is sure to become a family favorite!
Storing Potato and Sausage Dish
You can keep sausage and potatoes in the fridge, covered, for up to 1–2 days. Before serving, I recommend reheating them in the oven at 180 °C (356 °C), covered with aluminum foil, to prevent them from drying out too much.
Baked Potatoes and Sausage: The Secret to Creamy Potatoes and Perfect Sausage
Ingredients
- 500 g potatoes suitable for baking
- 4-5 sage leaves
- 2-3 sprigs of rosemary
- 1 clove of garlic
- 3-4 tablespoons extra virgin olive oil
- 2 tablespoons water
- Salt to taste
- Black pepper to taste
- 500 g sausage
Instructions
- Preheat your oven to 200 °C (about 400 °F), static mode.
- Choose medium-sized potatoes of similar size. Wash and then peel them with a peeler or a knife.
- Cut potatoes into about 3 cm cubes.
- On a cutting board, finely chop sage and rosemary, and mince garlic, with the core removed.
- Add the potatoes in a large bowl, and add the oil, water, herb mixture, garlic and a good pinch of salt and black pepper. Toss to coat.
- Transfer potatoes to a baking sheet lined with parchment paper and bake for 20 minutes.
- Meanwhile, cut the sausage into large pieces, about 4 cm each.
- After 20 minutes of baking, take the potatoes out of the oven and turn each piece over.
- Add the sausage and bake for another 20 minutes at 200 °C (about 400 °F), turning the sausages halfway through.
- By now, both the potatoes and sausage should be nicely browned. If you like, turn on the grill function and cook for another 4–5 minutes to create a nice crust on top.
- Remove from the oven and serve immediately!
