Description
Cheesy Roasted Potatoes and Sausage
Ingredients
1.5 lbs baby potatoes, halved or quartered
12 oz smoked sausage, sliced into rounds
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tbsp fresh chives, chopped
1/2 tsp red pepper flakes (optional)
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, toss the potatoes and sausage with olive oil, garlic powder, paprika, salt, and pepper. Mix well to coat.
Spread the mixture evenly on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until potatoes are golden and tender.
Remove from the oven and sprinkle cheddar and mozzarella cheese evenly over the top. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
Garnish with fresh chives and red pepper flakes (if desired). Serve hot and enjoy!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: ~400 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your potatoes are cut into uniform, bite-sized pieces for even cooking. When tossing in the bowl, spend a full minute ensuring every piece is glossy with oil and spices. Arrange the potatoes and sausage in a single, uncrowded layer on your prepared sheet. The flip at the 15-minute mark is crucial for all-over browning. When adding cheese, do so quickly so the pan retains its heat, ensuring the cheese melts perfectly in the short return trip to the oven.
Serving Suggestions
This hearty dish is a meal in itself but can be elevated with simple sides. For a fresh contrast, serve with a crisp green salad dressed with a light vinaigrette. Steamed green beans, broccoli, or roasted asparagus also pair beautifully. For a true comfort food feast, add a side of warm, crusty bread to soak up any delicious, cheesy drippings.
How-to Summary
In short: Toss potatoes and sausage with oil and spices, roast at 400°F until golden, top with cheese and melt, then garnish and serve. The key steps are uniform cutting, thorough coating, flipping halfway, and a final blast of heat to melt the cheese.
Frequently Asked Questions
Can I use a different type of potato? Yes, Yukon Gold or red potatoes are excellent. Cut larger potatoes into 1-inch chunks. Avoid starchy potatoes like Russets, as they can become mealy.
How can I make this dish spicier? Increase the red pepper flakes to 1 teaspoon, add a pinch of cayenne to the spice mix, or use a spicy Andouille or chorizo sausage.
Can I prepare this ahead of time? You can chop the potatoes and sausage and mix the dry spices ahead. Combine with oil and roast just before serving for the best texture.
My cheese isn’t browning. What can I do? For a golden, bubbly top, switch your oven to broil for the final 2-3 minutes, watching closely to prevent burning.
Is this recipe freezer-friendly? We do not recommend freezing after cooking, as the potatoes and cheese can become grainy and watery upon reheating.
Common Mistakes to Avoid
- Crowding the Pan: Overfilling the baking sheet steams the ingredients instead of roasting them. Use two sheets if necessary.
- Skipping the Flip: Not flipping halfway through results in uneven browning and crispiness.
- Using Pre-Shredded Cheese: Bagged cheese contains anti-caking agents that prevent smooth melting. Shredding blocks of cheddar and mozzarella yourself yields a far creamier result.
- Underseasoning: Potatoes need generous seasoning. Taste a potato piece before roasting and adjust salt and pepper.
Conclusion
This Cheesy Roasted Potatoes and Sausage recipe is the ultimate reliable, one-pan dinner that delivers maximum flavor with minimal effort. By following the detailed guide and avoiding common pitfalls, you’ll create a consistently delicious, crowd-pleasing meal perfect for any busy weeknight or casual gathering. The combination of crispy potatoes, savory sausage, and melted cheese is a timeless winner that’s sure to become a regular in your recipe rotation.