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These roasted potatoes are ultra crispy and flavorful with a perfect browning on the coins of kielbasa. Watch out for grazers though!
This is one of those recipes that is incredibly tempting to sample away until there’s not much left (I’m speaking from experience here). Those golden coins just call my name!
These roasted potatoes with sausage couldn’t be easier; no need to peel the potatoes and it’s a one-pan potatoes recipe with a quick and easy prep. You could even toss the potatoes on the baking sheet if you wanted to, saving yourself some dishes.
Adding sausage or kielbasa makes this an easy dinner idea, but it can also be served as breakfast or a most satisfying appetizer paired with a dipping sauce.
Ingredients for Roasted Potatoes and Kielbasa:
3 lbs small red potatoes, cut into 1/4″ thick rings
2 Tbsp extra light olive oil (or any high heat cooking oil)
2 Tbsp minced fresh parsley, or 1/2 Tbsp dried parsley
1 tsp sea salt
2 garlic cloves, pressed
1 lb kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)
How to Make Roasted Potatoes and Kielbasa:
Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.
1. Cut potatoes into rings about 1/4″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are 1/4-inch thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl.
2. Add parsley, 2 pressed garlic cloves, 1 tsp sea salt, and 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 40-45 minutes or until potatoes are browned an crisp. Stir halfway through baking with a spatula to ensure even browning.
Pro Tip: If using a very lean sausage or kielbasa, you might consider adding the sausage halfway through cooking so it is less likely to burn.
Garnish with fresh parsley if desired and serve warm.
Mmm Crispy, sizzly, roasted potato and kielbasa goodness right there!! ?❤️
Roasted Potatoes and Kielbasa (One-Pan Recipe)
Ingredients
- 3 lbs small red potatoes, cut into 1/4" thick rings
- 2 Tbsp extra light olive oil, or any high heat cooking oil
- 2 Tbsp minced fresh parsley, or 1/2 Tbsp dried parsley
- 1 tsp sea salt
- 2 garlic cloves, pressed
- 1 lb kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)
Instructions
Prep:
- Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.
How to Make Roasted Potatoes and Kielbasa:
- Cut potatoes into rings about 1/4" thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are about 1/4" thick. Slice Kielbasa into 3/4" thick rings. Place potatoes and kielbasa in a large mixing bowl.
- Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 40-45 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.
Notes
With the busy holiday season fast approaching, it really is nice to have easy, healthy dinner options. I hope your family loves these roasted potatoes and kielbasa!
I decided to make this for the third time. I thought I had enough potatoes, but I didn’t and discovered, this is more a method than a recipe. I had about half of the potatoes I needed and went scrambling in the fridge and freezer for other vegetables, I used carrots and cut them into 1/4 thick slices, I dislike Brussel sprouts, but found cooked this method, they are delicious. After making this recipe today I am thinking, yellow squash, zuchini Squash, mushrooms, fresh green beans, purple onions and the list goes on and on of vegetables that would go great here. The one spice I added and it went well was paprika. The young ladies method of cooking opened a whole new way of cooking vegetables for me and my family. Good Going Natasha .
That’s so great Charles!! Thank you for sharing this with us!
I’m going to try this tonight. Since kielbasa is already cooked, I think I’ll add it the last 10-15 minutes so it doesn’t try out.
That would still work fine. I hope you love this roasted potatoes and kielbasa recipe! 🙂
I will try it again another time. My garlic burned so that should go in halfway, not so early. Also I agree with another comment, it is 75% potato, 25% meat. I typically weigh my food and weighed 3 pounds of potatoes and stopped cutting with quite a few still left because it was way too much, especially cutting so much smaller than the meat. Maybe update the recipe to be a but more vague (eg 1 per person if large, 2 if small) since 3 pounds for 4 servings is a lot o’ spuds. Hopefully it will be good next time, it seems worth another shot.
Thank you for sharing this with us, our garlic did not burn but ovens sue vary. I hope you love it the second time around!
Looks great, since my wife is half-polish I can’t wait to try it. Do you remove the outer casing from the sausage?
Thanks, Natasha.
We kept the casing on for this recipe 🙂
We absolutely loved this. My husband was all over the kitchen because of the appealing smell (that was the only annoyance–he kept popping in to ask how dinner was going!). This was so easy to make and delicious. I didn’t have a garlic press, so I learned how to press garlic (using some kosher salt). I added a touch more garlic. For a side, I did corn on the cob rubbed with a little dijon mustard and maple syrup, which made for a nice contrast in flavor. Shall be doubling the portions so I can spare some for the neighbors. Oh, and the next morning, the very few leftovers worked delightfully with eggs! Thank you. This was marvelous, and so easy to make.
That sounds like the perfect side for this dish! Thank you for sharing this awesome review with us, Tamara!
I shared the wee leftovers with a neighbor (I live in a co-op where many of my neighbors are widows or widowers), and she (the one person with whom I was able to share the meal, since my husband became extraordinary protective of the food) loved your dish. I would have sent her to you, but she no longer cooks. But your dish did send neighbors my way—everyone on my floor who happened to feel hungry was talking about it: the scent was appealing. So an extra thanks: my family (including my little ones) loved this, but I know I can make extra for my neighbors who no longer cook. Thank you so much.
I love that you are sharing this with your community, Tamara! You are so nice! Thank you for sharing this with me. I’m all smiles!
Thank you for this delicious, fast and easy recipe!! Made this for dinner last night (with Polish turkey kielbasa), it was devoured immediately. My husband and 1.5yr old son loved it. Will definitely be making this again (probably tomorrow! Haha) thank you!
Hi Liza! You’re so welcome! I’m so happy you enjoyed this recipe! Thank you for the amazing review!
I have been playing with this recipe for the last three days. I find when using precooked Kielbasa, the meat burns and also becomes to tough to eat from being over cooked. What worked for me the best was to slice my potatoes into 1/4 inch slices and reduce the cooking time by about half. This also allows you to put Jalapenos, carrots or about any other vegetable you like with the dish without over cooking them also. Note: I did make sure other vegetables I added to the recipe were covered in the olive oil solution before they went into the oven
That’s great! Thank you for sharing that with all of us Charles!
Another great recipe by you, I am impressed. What I like about this recipe, it’s good as is or a person can add any number of vegetables or cheeses, mushrooms and the list goes on to tune it the way you want it.
I’m so glad you enjoyed it! Thank you for the wonderful review, Charles!
Hi can this be made a day in advance then reheated?
It’s best fresh but I don’t see why not. If you experiment, let me know how you liked the recipe
I tried this by the recipe and my kielbasa came out like charcoal. I also used golden potatoes. We liked the recipe enough to try it again but are putting the kielbasa in later in the timer.
Hi Kumi, I have found the trick is to slice the potatoes thinly so they can roast together. If you slice the potatoes thicker, you would want to add the sausage later or it will burn before the potatoes are done.
Made this last night and it came out so delicious! Thank you for the recipe!
I made a few additions for myself, such as zucchini and carrots, which I added halfway through baking the potatoes and kielbasa, and some fresh dill as well, just because I love putting fresh dill on pretty much everything.
I will definitely be making this again!
My pleasure Diana! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers!
I’ve made this recipe and love it…I also added a couple of peeled and cored apples that needed to be used up. I cut them in chunks like the potatoes …. The combination tasted great!
Yum, that sounds delicious! I’m glad you enjoy the recipe, thanks for sharing your great review with other readers!
I’ve never cooked with kielbasa before and am wondering – does the kielbasa have to be cooked before being baked in the oven? If so, how long do you suggest? Will the dish turn out fine by just baking the kielbasa with the potatoes?Planning to make this for my hubby tonight 🙂
Hi Devora, yes it should be a cooked kielbasa. I would suggest using a pre-cooked kielbasa like the one photographed above. f you purchase a raw kielbasa, I would suggest following the package instructions for cooking it.
Hi Natasha, in you recipe for the one sheet kielbasa and potatoes you mention that it could be served as an appitizer with a dipping sauce. What dipping sauce do you suggest? Sounds like a great idea and thank-you.
Nancy 🇨🇦
Hi Nancy, the type of dipping sauce is usually dictated by the children 🙂 And they love either ranch, fry sauce (equal parts ketchup and mayo), or this avocado ranch is a favorite in our house 🙂
I have uncooked Kielbasa; am thinking it will cook in the 50 minute time period, but wondering if I shouldn’t prebuilt them, cool, slice and then bake. Your thoughts?
Hi Carol, I’m not sure I understand your comment completely – what do you mean by “prebuilt”? These should be baked before slicing. Hope that helps! 🙂
Oops…meant pre-boil. Think I will “pre-boil” for about 10 minutes, cool to slice easier, and then throw them in with the potatoes. I’m looking forward to making this. Your recipes have all been good that I’ve tried.
Hi Carol, I think that would work to do it that way. I hope you love the recipe! 🙂
Hi again, I just sliced the uncooked kielbasa and put it in the pan. Came out perfectly! A definite keeper. Now I’m waiting for a lot of instant pot recipes on your site! 🙂
Hello Carol! I’m happy to hear how much you enjoy the recipe. Please do expect more IP recipes!
have you ever used golden potatoes instead of red
Hi Lori, they will work as long as they are cut the same thickness.
A family favorite!! Easy to do, tastes amazing, and makes everyone happy. I use Turkey Kielbasa and it turns out great!
I’m glad the whole family loves the recipe Kira! Thanks for sharing your great review!
Yummy looks amazing. What type of dipping sauce do you suggest for this dish?
Hi Yuliya, my children usually dictate the type of sauce 🙂 And they love either ranch, fry sauce (equal parts ketchup and mayo), or this avocado ranch is a favorite in our house 🙂
Added some grape tomatoes half way through. Good addition.
Yum, great suggestion Peter! Thanks for sharing!
I went a little Greek with this by replacing the parsley with oregano, added Cavender’s Greek Seasoning in place of salt/pepper, drizzled with a couple Tbsp. of lemon juice over it! OPA!! It disappeared at the dinner table!
That sounds delicious Nanci! Thanks for sharing your great tip with other readers!