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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. 
2nd time making this. First time I added sautéed onions and green peppers (the gentleman I sit with likes peppers) and it was a hit. Made it again last night for me just adding the onions. Delicious!
That sounds delicious, Carol! Thank you for sharing.
My new favorite way to prepare kielbasa. So easy and my husband loved it!
That’s so great, Heather! Thank you so much for sharing that with me!
Really needs more seasoning, maybe garlic powder or rosemary. I might try it again with some changes.
I only made it a little different but I am thankful you did not drown it with cheese like some do. It was very good. Second time I made it I changed it. I made it the second time by only oven roasting peppers, onions, and potatoes. I pan fried the kielbasa. After they were done I mixed everything with some Cajun spices then when serving I topped it with tzatziki sauce.
That sounds really delicious!
Hi, this is Natashas week here in our kitchen. We are trying this to night, but have made your creamy chicken, mushroom and spinach dish. So good. My husband said this is a keeper. Also did your shrimp scampi and it is a keeper. Thank you. Love watching your videos.
Thank you for your wonderful review, Michele! I’m so glad to hear these were a hit! I hope you get to try more of my recipes soon!
I made it for breakfast this morning . Tasted real good . Thank you for the recipe .
You’re welcome! I’m so happy you enjoyed it, James!
Umm… could Russet potatoes work i am 11 and doing a school project and red potatoes aren’t on my food truck list so i need to know please could you get back to me A.S.A.P.
Hi Grey, yes, that should be fine. This is what one of my other readers said, “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.” Good luck with your project!
I do this recepe To night for my grands childrens.thank to .be there for me
I hope they all love it, Francine!
I have been making this for years. also use sausage and add onions. tastes great.
I’m so glad you enjoyed it!
Sounds good, thanks for the good feedback!
Could I add chopped cabbage to this and when should I add it in?
Hi Lynette, I haven’t tested that so I can’t really advise.
There are 2 ways I feel about this recipe. On the one hand, it’s a tasty dish that can easily be made on a weekday and be an all-around crowd pleaser. On the other hand, I’m not sure how the recipe can be followed as written with great results. Raw potatoes and polish sausage don’t cook the same way, which is why some people are saying their sausage burnt, or the potatoes didn’t crisp enough. An inexperienced cook might have trouble with this recipe. The sausage has to go in around the halfway point. Even with that, I still had to fish the potatoes out and pop them in an air fryer to crisp up. The results were delicious. Banana and bell peppers, onions added.
Thank you for sharing your feedback, Alisha! I bet this was so good with banana and bell peppers!
This is delicious! The potatoes are so good! I put the kielbasa in after the potatoes had been in for 20 minutes and it was great. I used granulated garlic instead of fresh because I was afraid that would get too brown and it worked just fine. Bookmarking!
That’s so great! It sounds like you have a new favorite, Tracy!
Hi Natasha,Wow, Roasted Potatoes and Kielbasa is amazing!Quick and easy.. Thank you!
You’re welcome! Thank you for your good comments and feedback. You’re welcome! Thank you for your good comments and feedback.
We’ve been making a similar skillet recipe for years, and I just didn’t want to stand over the stove tonight. A few (minor) modifications: used a half red onion (so it would get used), added garlic powder, and after reading some of the reviews added the sausage halfway through. I think I’ll kick up the oven temp a bit next time to crisp a bit faster, but this is a serious keeper. Bye-bye forever, skillet meal!
Loved it! Quick and easy recipe. I just made some minor changes. Instead of a baking tray I used my cast iron pan. I also added onions, a little bit of paprika and a little bit of black pepper.
Thank you so much for sharing that with me, Frederick! I’m so happy you enjoyed that.
Made this last night and it was a hit with the family. It will be on repeat all fall and winter.
That’s so great! It sounds like you have a new favorite, Kim!
Holy moly — this was so easy and so delicious. I used regular table salt because sea salt isn’t quite, well, salty enough. Also used some black pepper and paprika for some color — family loved it.
I’m so glad you all enjoyed it, Marla!
This is one of our go to meals all fall/winter!! Literally so easy and we have 5 kids and 4 grandkids so this can be doubled or tripled even to feed a bigger crowd! We have also added red and yellow peppers to the sheet pan as well…soooo delish!!!
Love your videos and posts and look forward to what your gonna share with us next!!!😉
I’m so glad you found a go-to on my blog, Roz! That’s just awesome! Thank you for sharing your wonderful review!
“If” this was made as an appetizer, what dipping sauce would you suggest? Thanks 😊
Hi Leslie, 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 make this all the time with turkey kielbasa and add a large sliced onion. My husband and I love it. I love all of your recipes.
That’s so great! I’m so happy you both enjoyed that, Kelsey!
Hi Natasha. Absolutely love this recipe been making this for years now. Both parents were polish so was brought up with polish food. My mum sometimes fried eggs in the same frying pan….. delicious 😋 also goes lovely with polish hunter’s stew 😋😋😋
That sounds so good with eggs! yum! Thank you so much for sharing that with me.