Baked Potatoes and Sausage: The Secret to Creamy Potatoes and Perfect Sausage
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.
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!