Saturday, July 20, 2013

Roasted New Potatoes, Peppers, Onions And Sausage

 I post quite a few recipes on this blog. Not because I am a gourmet cook by any means but more to show you simple everyday food prepared by what is coming out of my garden or pantry at that time and how to prepare it. Right now  I have lots of new potatoes, onions, broccoli, squash and cucumbers. I take some of my new potatoes and put them in jars to enjoy through the winter. And there is nothing like a pot of fresh green beans and new potatoes or creamed peas, onions and new potatoes. But the other day we ate over at my oldest daughter Fred's house and she served roasted new potatoes, onions, pepper and sausage. All roasted in the oven. It was delicious so I decided to try it myself.   

First I cooked a couple pieces of sausage until pretty well done and let it cool and then cut it into bite size pieces. 

Then cut up about a dozen new potatoes into about 1 inch cubes. Peeling and all.

Then I also cut up a bell pepper and onion into about the same size pieces as my potatoes.

Now take boiling water and cover the potatoes only and let sit for about 20 minutes. It starts to cook the potatoes. 

Preheat your oven to 400 degrees. 

Then take the potatoes after 20 minutes and drain them and dry them well with a clean kitchen towel. 

Now put the potatoes alone back in the dry bowl and add about 2 tablespoons olive oil and toss to coat well. 

Then I placed these potatoes on parchment paper in the hot oven and baked for about 25 minutes.  Then take the trays out and flip the potatoes to the other side and bake for another 20 minutes.  Now I had one tray on the top shelf and one on the bottom and then rotated them about half way through.

After the potatoes start to show some color then I added the onions and peppers also tossed in olive oil and let them cook for about another 20 minutes.  Then add your sliced sausage and mix them all up good to get the sausage flavor on the other vegetables and return the mixture to the oven to finish off. Remember the sausage is already cooked so basically you are just warming it through. Basically you want the potatoes cooked through with just a little browning and the onions and peppers roasted soft with maybe a little color.Once out of the oven I tossed with a little sea salt, fresh cracked black pepper and a dusting of Mrs Dash Garlic and Herb seasoning.

Served with a salad this is a great meat and potatoes meal for my husband and the hardest part is probably all the chopping.

Just another idea for those new potatoes.

Blessings from The Holler

The Canned Quilter


  1. Thanks for your wonderful directions! I'll be trying this! Have a beautiful weekend! Twyla

  2. I love reading your blog! Wonderful pictures and a conversational tone to your writing! You are a hard worker!
    Hey, save yourself some extra steps and unnecessary clean up by not precooking any of the components. Prepare the veggies, potatoes last, toss with some olive oil and season with your choice of herbs and spices, place the mix, meat included, directly on a well seasoned cookie sheet and bake at 350, for 45 to 60 minutes, depending on the volume of food and the beginning crispness of the veggies. I like to cover the pan with foil, until the last of the baking time. There are a lot of variables to " winging" a dish so use your judgement. Using a spatula or a wooden spoon, gently turn or move the pieces on the pan, once or twice during roasting. Transfer to a serving bowl or serve right off the sheet. Delicous! Leftovers may be used in a scrambled egg burrito or toss into a pot, with diced tomatoes and a noodle of choice for a quick soup. Cindy

  3. Looks yummy! I am impressed that your meals are entirely home grown! I am not sure what part of Missouri you live, my family and I drove thru St Louis today! Have a great evening!!

  4. That looks so simple and delicious!!

  5. Looks delicious! I have roasted potatoes before but have not put any meat and veggies with them. I will be trying this one.

  6. canning question for us new to canning what kind of equipment is needed and what about the cost?

    Thank you in advance!

    1. You can find my posts on canning supplies here

  7. I am always too hungry to soak the potatoes before I roast them. Your look much more uniformly crisp than mine, so I might have to plan dinner better. This looks really good. Landscape Lighting Bolingbrook IL

  8. I love sheet pan dinners. They're so tasty and convenient. I make something similar to this, but add soy sauce and broccoli. Yum!


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