Smoked turkey sausage, baby potatoes, onions, olive oil, and bold spices roasted for a tasty, no-fuss weeknight feast.
Funny story—I made this dish on a Monday right after a too-long weekend trip to my grandma’s house (where we somehow ended up playing bingo until 1 a.m.—don’t ask). Anyway, I was dragging, the fridge was echoing “feed me or I’ll just rot,” and I needed something quick and satisfying. I grabbed a pack of smoked turkey sausage, some leftover baby red and golden potatoes, and half an onion—and that was it. One tray, one toss, and a little roasting magic later, I had dinner ready in under an hour. Grandma still talks about it, calling it “the best thing I’ve eaten since bingo night.” Who knew potatoes could be that memorable?
Why You’ll Love This Oven Roasted Sausage and Potatoes Recipe?
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One tray wonder—I mean, who’s got time for dishes on a weeknight?
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Bold flavor, zero effort—that smoked paprika and Cajun vibe feels gourmet without trying.
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Kid-approved—even my picky niece (who refuses anything green) called it “totally eatable.”
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Comfort with a kick—warm, cozy, yet with just enough spice to say, “Hey, I do something fancy.”
Ingredient Notes:
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Smoked turkey sausage – Juicy, smoky, and leaner than its pork sibling.
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Baby red + golden potatoes – Cute, colorful, crispy outsides, fluffy insides—texture heaven.
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Onion – Adds caramel sweetness when roasted.
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Olive oil – Helps everything brown and get those golden edges.
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Spice blend (salt, pepper, smoked paprika, Cajun) – Not too fiery, but flavorful enough—balanced vibes.
How To Make Oven Roasted Sausage and Potatoes?
Step 1: Heat the oven
Preheat to 400°F. Meanwhile, line a big baking sheet with foil (cleanup lifesaver) and spray with cooking spray.
Step 2: Chop stuff up
Slice sausage into thick rounds, chop the onion into big pieces, halve those baby potatoes after washing and drying—no peeling fuss, thanks.
Step 3: Toss & coat
Put everything in a large bowl, drizzle with olive oil, and toss until it’s all lightly shining—like it’s ready for its close-up.
Step 4: Season evenly
Mix salt, pepper, smoked paprika, and Cajun spice in a small bowl. Sprinkle over everything, then toss so every piece gets love.
Step 5: Roast to perfection
Spread on the sheet in one layer—crowding = no crispy edges. Roast for 50 minutes. Then test a potato with a fork. If it’s tender and edges are golden, you nailed it. If not, add 5–10 minutes.
Step 6: Plate & enjoy
Let it rest a minute, then dish up. I sometimes pair it with a spoonful of sour cream or aioli—just because, why not?
Want To Save This Recipe?
Storage Options:
They’re fridge-bound for up to four days. When reheating, go for oven or skillet to keep that crisp—microwave just sucks the life out of this beauty.
Variations and Substitutions:
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Switch sausage – Italian, chorizo, or vegan—mix it up.
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Add veggies – Broccoli, zucchini, peppers—add them midway so they don’t turn to mush.
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Herbs & garlic – Sprinkle rosemary or thyme halfway through; optional garlic toss at minute 40.
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Spice level – Skip Cajun for mild, or double it for heat. Your call.
What to Serve with Oven Roasted Sausage and Potatoes?
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Green salad – Mixed leaves, cherry tomatoes, lemon vinaigrette—fresh contrast to the roasted goodness.
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Crusty bread – Dipped in juice, that’s chef’s magic.
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Sour cream or yogurt – A cool counterpoint, kind of like cooling after a summer hike.
Frequently Asked Questions:
Can I prep ahead?
Yep—just assemble ingredients, cover, store in fridge, and roast when ready. May need an extra 5–10 minutes if it’s cold.
Is it spicy?
Not overly. But if you’re serving kids, dial back the Cajun or skip it. No judgment—this dinner’s all about making life easier.
Kitchen disasters warning?
Just one: crowd the pan and it steams, losing crisp. Spread it out, and it bakes beautifully.
So, what do you say—ready to make Oven Roasted Sausage and Potatoes your new weeknight hero? Did my grandma lie when she said it was awe-inspiring? Spill your stories—I’m here for them.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oven Roasted Sausage and Potatoes
Ingredients
- 1 pound smoked turkey sausage sliced into rounds
- 6 baby red potatoes halved
- 6 baby golden potatoes halved
- 1 large onion peeled and roughly chopped
- 1 tablespoon olive oil
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Cajun seasoning adjust to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with aluminum foil and lightly coat it with non-stick cooking spray. Set aside.
- Prepare the ingredients: Rinse the baby potatoes and pat them dry. Cut them in half. Slice the turkey sausage into thick rounds and chop the onion into large chunks.
- Combine in a bowl: In a large mixing bowl, add the sausage, potatoes, and onions. Drizzle with olive oil and toss well to ensure even coating.
- Season the mixture: In a separate small bowl, mix the sea salt, black pepper, smoked paprika, and Cajun seasoning. Sprinkle the spice blend evenly over the sausage and potato mixture. Toss again to distribute the spices thoroughly.
- Transfer to the baking sheet: Spread the mixture out on the prepared sheet pan, ensuring the ingredients are in a single layer for even roasting.
- Roast the dish: Place the baking sheet in the oven and bake for approximately 50 minutes. Halfway through cooking, stir the mixture to promote even browning.
- Check for doneness: Insert a fork into the potatoes to test their tenderness. If needed, bake for an additional 5–10 minutes until the potatoes are fully cooked and lightly crisped.
- Serve: Remove from the oven, let sit for 2 minutes, then serve warm. Optional: garnish with chopped fresh parsley or serve with a side of sour cream or aioli.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
