A few days ago, One Hundred Dollars a Month reader Amy commented “You always have those yummy roasted potatoes in your weekly menu photos. I am sure it is a simple recipe but would love it if you would share it with us. We too are swimming in potatoes and would love new ways to prepare. Thanks!”
It’s no secret here on the blog that I LOVE eating potatoes! Especially roasted potatoes. They’re quick, easy, inexpensive, filling and with the addition of another ingredient or two, roasted potatoes can easily be made into a main dish recipe.
Sometimes I add peppers or onions to our potatoes, and sometimes I add a little sausage. I guess what I like about making roasted potatoes is that every time, it’s different.
Last night I made roasted potatoes with sausage, which is what I usually make when I’m looking for a sheet pan dinner type meal I can make in a jiffy.
In years past, I’ve seasoned our potatoes with just sea salt and cracked pepper, but lately, since discovering Kinder’s buttery steakhouse rub at Costco, I’ve been using that to spice up our potatoes.
This recipe is meant to serve 2 hungry adults as a main dish meal, or it can be used for 4-6 side dish portions.
I’m sure there’s a million ways to roast potatoes, but here’s the way we do it. š
~Mavis
Roasted Potatoes with Sausage
Ingredients
4 medium sized potatoes, cut into 1” cubes {White or Yukon Gold are my favorite}
3 Aidells sausages, sliced
1 tablespoon Kinder’s Buttery Steakhouse Rub
1 tablespoon olive oil
Instructions
Preheat oven to 400 degrees.
Cut potatoes into 1 inch cubes.
In a large bowl, toss potatoes and sliced sausage with remaining ingredients.
Transfer to a lined baking sheet and spread potatoes and sausage out into a single layer. Roast for 20 minutes, remove from oven and turn the potatoes and sausage over with a spatula.
Return to the oven and cook for an additional 15 – 20 minutes or until the potatoes are tender and the edges are a little crispy.
Serve warm.
Sam says
Potatoes lover here as well! I watch UK YouTubers who will par boil then roast the potatoes. I’m not sure which way would yield tastier versions, but I don’t think you can go wrong. I like the idea of adding peppers with them-and sausage, for a one sheet pan dinner.
Laura says
I parboil fingerling potatoes for 7 minutes and then only need to bake for 20 minutes. I love how those turn out but not sure of the timing for bigger potatoes. Also not sure the par boil is as effective with bigger potatoes. I only ever have russets so not sure how that matters. So many options!
Jenny says
I will avoid having to wash extra pots and pans and utensils every chance I get! So why boil then bake? Unless it actually does something that Iām not understanding?
Wynne says
I nuke then bake to save time. I’m already using a glass mixing bowl to coat the vegetables in oil and seasoning, so it’s not another pan to wash. I do this for all roasted vegetables. Potatoes, 4-6 minutes in the microwave (maybe stir halfway), then onto a preheated sheet pan at 425 degrees. You can stir at 12 minutes to brown another side. (Or the pan may be done.) It’s even faster for other veg like Brussels sprouts or broccoli. If you’re really in a hurry and want to be sure the potatoes are done after 12 oven minutes, cut them smaller or microwave more.
Linda says
Mavis, when you were on your salt free diet, what did you substitute for the salt?
Mavis Butterfield says
I used Mrs. Dash seasoning. š
Melody Thompson says
Mrs. Dash seasonings are all I use when I cook anything. My momma had CHF when I was in Jr. High School and had to cut out salt so I have been using it since then.
Jennifer says
Last night I cut up some potatoes, coated with oil, then liberally sprinkled the Aldi version of Montreal steak seasoning – probably identical to yours. Then, I put a few chicken quarters on top and baked until it was all done. The chicken fat drips down to flavor the potatoes and keeps them from being dry.
Vicky says
Love all the Kinder’s spice mixes. Their Mediterranean blend is so good on fish. Our Costco has their Taco seasoning and it is really spot on. Chili has not been a favorite for me but their Chili Seasoning has me craving it! We even found a Kinder’s turkey brine and seasoning kit, so will be using it on our turkey for Thanksgiving for sure. And no, I have no affiliation with them – just glad to find some new taste profiles to jazz up life in our kitchen!
Mary P Abbott says
I’ve made lots of roasted potatoes. Love them all … but my favorite are https://whatsgabycooking.com/parmesan-roasted-potatoes/
Evan F says
I’ve been following the blog for several years, and I can always count on your recipes in a pinch. I added in some baby carrots, and some diced bell peppers after the first twenty minutes, with the result that the whole caboodle needed another 20 minutes roasting; but it still turned out fantastically delicious with minimal prep time and effort. Thank you for keeping on all these years!