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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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I added some brussel sprouts and onions. My family loved it!
I am a novice cook and have been trying many of Natasha’s recipes. So far, this one has been my favorite, beating out even her wonderful juicy meatballs. This is so easy to make, even beginning books like me can feel like a pro.
That’s just awesome, Candace! Thank you so much for sharing that with me!
Love this meal changed it a bit thoe. I just use a bit of canola oil instead of olive oil, pepper and garlic salt for seasoning and it came out delicious! Love quick easy cheap meals, being a first time mama it helps!
I’m so glad you enjoyed it!
I am meal prepping this for one week (21 meals – 2 dinners and 1 lunch per day). How many pounds of potatoes would you recommend I use? The recipe multiplier suggests 15 pounds which seems a bit excessive.
Hi Felicia, it depends on how much you want in each serving, but you can scale it up or down. The multiplier tool is to help you see proportionally how the ingredients would go up or down based on a normal serving size.
It’s so simple to make whip up more if it’s running low
I can’t say I enjoy cooking, but I love good food. This was so ridiculously simple and equally delicious! I added poblano peppers and next time I’ll add a green veggie. Highly recommended!
I’m so happy to hear that! Thank you for sharing your great review
Would this work to prepare the night before, put in a 9 x 11 inch dish and reheat for a potluck the next morning?
Hi Kim, we prefer it fresh but I imagine reheating it in the oven will work.
Can I use yellow potatoes?
Hi Jamie, that should work fine to use yellow potatoes.
I only have white potatoes. Good enough. I am cooking this tonight. Thank you for the recipe.
Sounds like a good plan. I hope you enjoy it!
I love this dinner. I’ve made it twice, following the recipe exactly. The second time I used russet potatoes, and both times it came out perfectly. I sent the recipe to my sister and (Polish) mother. It’s so simple, but incredibly tasty and a family crowd pleaser. Leftovers are great mixed into eggs too!
That is so wonderful! Thanks for sharing your excellent experience with this recipe, I hope you and your family will enjoy every recipe that you will try.
I took this out of the oven at 35 minutes – the sausage was burned into black carbon discs – totally inedible. Yes, my oven is calibrated correctly. My husband is eating a banana with peanut butter right now – what a waste
Hi Sue, I’m sorry to hear that. I haven’t had that happen before. Make sure not to bake on convection mode and also, it is best to cut the kielbasa thicker than the potatoes.
I experienced the same issue and I cut the kielbasa thicker than the potatoes. What a waste of food.
all these people complaining about burnt food like it’s the authors fault….y’all do know how to open the oven and check on stuff, right?? came out perfect for me after I stirred at 20 minutes and baked another 20.
I burnt the kielbasa the first time I made this too. I cut it thicker the next time plus I par boiled the potatoes for about 5 minutes so it would all be done at the same time My family loves this meal & I love the simplicity of it!
There is no need to worry about the kielbasa being “done” at the same time as the potatoes. Kielbasa comes “done” out of the package.
I always keep an eye on what’s cooking in the oven, going from frig to black crisp at 400 in 30 mins sounds sus
Natasha, I have made many of your recipes and love all of them. You are amazing.
Thank you so much for your kind words and compliment. I appreciate it!
My husband’s new favorite! Loves this sooo much, he wants me to make it for my Polish Mother-in-Law!!
That’s just awesome Diane! Thank you for that wonderful review!
Made this ..I used Portuguese chourico for the sausage…added chopped onions and red..green..and yellow pepper strips…was fantastic..will make again and again
I’m so happy you enjoyed this recipe! Thank you for sharing that lovely review with me!
This is really good with green peppers, onions and cream of mushroom soup too and cabbage
Yum! The perfect combination!
This was my first exposure to your site and the number of great comments is significant. Kudos.
I tried this recipe and I expected a great dish but was disappointed. I think it is my fault. I used Russet potatoes instead of Baby Reds. Next time I will definitely use Reds as they have a better consistency and nicer taste.
In addition, I like lots of savory flavor so I will add a good deal more onion, green pepper, black pepper and garlic than I did. I will also use regular salt instead of Mrs. Dash.
Next time, I will also make smaller pieces, e.g. potatoes 1/2″ cubes and kielbasa 3/4″ cubes. The size I cut meant that each piece of potato and kielbasa was two bites, which affected the flavor, I think. I’m guessing that the smaller the piece, the more flavor would have been absorbed. We’ll see next time.
I baked at 400 degrees for 22 minutes, took the potatoes out and mixed in the kielbasa pieces and then had to bake for another 35 minutes to be done.
I had sauerkraut, corn and cucumber salad for sides.
As a trial, I diced a small bit of Feta cheese and spread it over a corner section and baked for the last 10 minutes. It was rubbery. I won’t do that again.
Is there a cheese with lots of flavor that will melt well and taste well with this combo?
I will be back. I think the next recipe I will try is the lasagna.
TY and Be Well.
I make a similar recipe by adding in a chopped head of cabbage and chopped onions. I toss it all in a stew pot with two cups of beef or chicken broth and cook until the potatoes are just tender. We call it Bubble and Squeak.
That sounds nice, thanks for sharing that with us!
I made this tonight exactly like the recipe was written. It was fantastic! I really enjoyed it’s simplicity in preparation and one pan clean up. Prior to preparation I read Natasha’s trouble shooting ideas directed towards others and that made a difference I believe. Make sure your sausage is in larger pieces, your potatoes are not too thinly sliced and this recipe will turn out beautifully. If you do not like your sausage heavily browned like I do, put it in half way through baking time. As with any first time recipe watch your cook time because ovens vary in temperature. I always set my timer way under time and adjust accordingly.
Hello Stephanie, thank you so much for your detailed feedback and suggestions. We appreciate it!
Made this for supper tonight, and it was delicious. I tweaked it a little…used anduoille sausage…added a tad bit of onions…a little garlic powder…and covered it with shredded Italian cheese. Oooh baby…it was right fine. Love trying your recipes!!
I’m so glad you enjoyed it, Doug! Thank you for the wonderful review!
Could I put aluminum foil on my pan? Or would it make a big difference?
Hi Destiny, that should work.
I tried this today. I followed the original cooking instructions for a total of 50 mins @ 400 degrees. I made sure to cut my kielbasa a full 3/4″ thick and they turned out perfect. I substituted russet potatoes. I love garlic, so I doubled recommendation and seasoned heavily with garlic salt. It turned out perfect! Instead of eating as a meal, I served with with ketchup and horseradish mustard, which was a nice compliment. Will definitely make this again sometime. Thanks for the recipe!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I am making this tonight. I read the reviews and didn’t push the kielbasa on until halfway through and so far so good. One thing for sure….my house smells so good. This will be a go to meal when pressed for prep time. It was so easy. Thank you!
You’re so welcome! I hope you enjoy it and please let us know how it goes.
Literally so easy! Done in 5 minutes! You have a recipe for everything! Love you and your recipes! I had it as a side dish so I didn’t put sausage in it and still tasted awesome!
You’re so nice! Thank you, Leah!