Sheet Pan Sausage and Potatoes

This Sheet Pan Sausage and Potato dinner is one of the few dishes that have been on repeat in my home, on a monthly basis, since my kids were born. Which says a lot about this dish, because I am a recipe developer and don't often repeat dishes unless I'm testing them, or they're a real family favorite. And that last part is where this recipe lands. This dinner isn't the fastest: it takes about an hour. But it's easy: one pan, five main ingredients, and the oven is doing most of the work while I do something else.

Potatoes, onion, and garlic roast first, then sausages are added, and their drippings settle into the potatoes and help them continue to crisp up. The peas go in for the last few minutes, added at the very end, so they stay bright and perfectly cooked. This recipe doesn't need much from you beyond a cutting board and a timer, which is one of the other reasons it's stayed in rotation in my house all these years.

How to Make It

Another great aspect of this recipe is that it's so flexible: any potatoes work if cut into even pieces (I'm pretty sure I've used all the different varieties over the years), the spices can be adjusted to taste (a premixed blend works great here), any sausage works in place of italian (raw or fully cooked), and finally, the peas can be swapped for another frozen or fresh vegetable (I often put a "frozen veggie" mix in it, just make sure the pieces are small so they cook quickly). You'll need a half sheet pan, or a 13x18-inch rimmed baking sheet, to make it.

The most important detail about making this dish is setting your timer! The recipe is largely hands-off cooking, but you do have to stagger when you add the different elements to the sheet pan so that they all cook appropriately.

Step 1: Toss together the potatoes, onion, garlic, olive oil, and salt, then spread everything into an even layer.

Step 2: Bake until the onions are translucent. Stir the potatoes and onions to ensure even cooking. Add sausages.

Step 3: Return the sheet pan to the oven and bake until the sausages are fully cooked through.

Step 4: Move the sausages to one side of the sheet pan, stir the peas into the potatoes on the other, and return the pan to the oven until the peas are bright green but cooked through, about 5 minutes. Slice the sausage, if desired and serve!

Storing Leftovers

To store, cool any leftovers to room temperature. Then, transfer them to an airtight container and refrigerate, typically for 3-5 days. I love storing leftovers in these glass containers, as they serve as both storage and a vessel to reheat in. To reheat, warm them in the toaster oven or microwave.

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