Sausage and Potatoes Skillet Meal
This easy, 20-minute Sausage and Potatoes Skillet is a one-pan wonder, packed with flavor for a quick and delicious dinner!
Servings: 2 servings
Cost: $9.25
Equipment
- Large, heavy-bottomed pot 12 inches or taller
Ingredients
- 1 pound baby gold potatoes
- 2 tablespoons finely chopped shallot
- 1 large red pepper chopped
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 1 teaspoon minced garlic or 2 cloves
- 1 (13-ounce) package smoked sausage I use turkey sausage to keep this on the healthier side, sliced into coins
- 1 teaspoon paprika
- 1/2 teaspoon roasted garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper
- Fresh chopped parsley optional
- Freshly grated Parmesan cheese or dipping sauce, for serving, see note 1
Instructions
- Place potatoes in a single layer on a large microwave-safe plate. Microwave on high power for 2 minutes. Flip potatoes over and continue to microwave about 2–3 minutes longer. (If potatoes are larger, they’ll take a couple of minutes longer; pierce each potato once with a fork if needed.) Potatoes should be tender. Let cool slightly, then cut in half and in half again to get quarters.
- While potatoes are cooling, finely chop the shallot and chop the red pepper.
- Add 1 tablespoon oil and 1 tablespoon butter to a large, heavy-bottomed pot (12 inches or larger). Heat to medium, and as soon as the butter is nearly melted, add the shallot. Stir for 1 minute and add garlic; stir for about 20–30 seconds. Lower heat if either are cooking too quickly. Add remaining 1 tablespoon olive oil, paprika, garlic powder, onion powder, and chopped red pepper. Cook, stirring occasionally with a wooden spoon, for 3–4 minutes.
- Meanwhile, slice sausage into coins on the diagonal. Push red pepper to the side and add remaining 1 tablespoon butter and potatoes. Cook for 2–3 minutes to crisp up potatoes and coat all ingredients.
- Push everything to the side, add in sausage, and cook another 2–4 minutes, until all oil/butter is fully absorbed, veggies are crisp-tender, and sausage is heated through. Season to taste with salt and pepper. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper.) Increase any spices as desired. (Spices can greatly vary based on brand, so you might want more.)
- Serve with freshly chopped parsley and sauce (see note 1) if desired.
Notes
Note 1: To make the creamy Dijon sauce, whisk together 1/3 cup whole grain (or stone ground) Dijon mustard, 3 tablespoons mayo, and 1 tablespoon freshly squeezed lemon juice. (This sauce is likely more than you’ll need for this dish unless you like a lot of sauce, so feel free to halve the ingredients.)
Nutrition Note: Nutritional information does not include Parmesan cheese or Dijon sauce.
Storage: Move the leftovers to a container with a tight seal. Keep in the fridge for up to 3-4 days.
Nutrition
Serving: 1serving | Calories: 423kcal | Carbohydrates: 44g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 30mg | Sodium: 52mg | Potassium: 1238mg | Fiber: 6g | Sugar: 7g | Vitamin A: 2994IU | Vitamin C: 129mg | Calcium: 28mg | Iron: 2mg