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Sheet Pan Sausage and Potatoes (Crispy, One Pan)

By The Diane's Kitchen team Updated 4 min read Reviewed by Diane

This sheet pan sausage and potatoes dinner takes about 42 minutes, with only 10 of them spent working, and it uses one pan and a handful of everyday ingredients.

Most versions bake everything for the same time, so the potatoes are still hard when the sausage is done, or the crowded pan steams instead of browns. Here the potatoes roast alone for 15 minutes first, then the sausage, onion and pepper join them.

Safety first: Lower in added sugar, not sugar-free. Not medical or nutrition advice; check with your doctor about your own diet. Please read our editorial guidelines before you start.

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Key takeaways

  • Roast the potatoes alone for 15 minutes at 425°F, then add the sausage and vegetables.
  • Cut the potatoes into 3/4 inch pieces so they finish at the same time as the sausage.
  • Use a large rimmed pan, 18 x 13 inches, with nothing overlapping, so the pan browns instead of steams.
In this post4 sections
  1. Why this version works
  2. What to serve with sheet pan sausage and potatoes
  3. The recipe
  4. FAQ

Why this version works

We read six versions of this dinner. They agree on 1 to 1.5 pounds of small potatoes, 12 to 16 ounces of smoked sausage, an onion and a pepper, in a 400 to 425°F oven. The two that start the potatoes first match the problem the others skip: potatoes take longer than sausage. We use that staggered start, smaller potato pieces, and a splash of red wine vinegar at the end so the pan tastes bright instead of flat.

Watch the reel by @giovannisiracusaa on TikTok
The reel that inspired this recipe.

Tested recipe

Sheet Pan Sausage and Potatoes

Baby potatoes roasted until crisp, then roasted again with smoked sausage, red onion and bell pepper on one sheet pan.

Prep
10 min
Cook
32 min
Total
42 min
Makes
about 8 cups

Oven-roasted sausages with golden roasted potato wedges and tomato wedges on a white plate Save
Photo: Тиверополник / Wikimedia Commons (CC BY-SA 4.0). Example photo; ours is coming after we cook it.

Ingredients

On the pan

  • 1 1/2 lb baby gold or red potatoes, cut into 3/4 inch pieces, no need to peel
  • 3 Tbsp olive oil, divided
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 14 oz fully cooked smoked sausage, such as kielbasa, cut into 1/2 inch slices
  • 1 red onion, cut into 3/4 inch wedges
  • 1 bell pepper, any color, cut into 1 inch pieces
  • 1 tsp garlic powder
  • 1 tsp smoked paprika

To finish

  • 1 tsp red wine vinegar
  • 1 Tbsp chopped fresh parsley, optional

Steps

  1. Place an 18 x 13 inch rimmed sheet pan on the middle rack and heat the oven to 425°F. Cut the potatoes, sausage, onion and pepper as listed.

  2. In a large bowl, toss the potatoes with 1 1/2 Tbsp of the olive oil, 1/2 tsp of the salt and 1/4 tsp of the pepper.

  3. Carefully pull the hot pan out, spread the potatoes on it in a single layer, and roast 15 minutes.

  4. While the potatoes roast, toss the sausage, onion and pepper in the same bowl with the remaining 1 1/2 Tbsp oil, remaining salt and pepper, the garlic powder and the paprika.

  5. Take the pan out, stir the potatoes, and scatter the sausage mixture over the pan in a single layer with a little space between pieces.

  6. Roast 15 to 18 minutes more, stirring once at about 8 minutes, until the potatoes are golden and a fork slides in easily, and the sausage is browned at the edges and hot all the way through (165°F for precooked sausage).

  7. Sprinkle the red wine vinegar over the pan, toss, add parsley if using, and serve right away.

Notes

  • If your pan is smaller than 18 x 13 inches, use two pans. A crowded pan steams instead of browning.
  • Potatoes cut larger than 3/4 inch will need 5 to 10 more minutes. Cut them evenly.
  • Use fully cooked smoked sausage. Raw sausage is a different recipe because it needs to reach 160°F for pork or beef and 165°F for chicken or turkey.

Swaps

  • Use sweet potatoes instead of the baby potatoes, cut the same size.
  • Use zucchini or green beans in place of the pepper, added with the sausage.
  • Use chicken sausage that is fully cooked.

Storage and reheating

Storage: Cool, then refrigerate in a covered container up to 4 days. Refrigerate within 2 hours of cooking.

Reheating: Reheat in a 400°F oven or a skillet until hot all the way through, to 165°F. The microwave works but softens the potatoes.

Where this recipe comes from

What to serve with sheet pan sausage and potatoes

It is a full dinner on its own. A green salad or a bowl of steamed green beans rounds it out, and a spoon of mustard on the side goes well with the sausage.

Frequently asked questions

Can I use raw sausage?

We have not tested raw sausage. The recipe above uses fully cooked smoked sausage. Raw sausage must reach 160°F (pork or beef) or 165°F (chicken or turkey).

Why are my potatoes still hard?

The pieces were bigger than 3/4 inch or the pan was crowded. Cut them evenly, spread them in one layer, and give them the 15 minute head start.

Can I make it with one oven time?

You can, but the potatoes and sausage finish at different times. The 15 minute head start is what keeps both right.

About the author

The Diane's Kitchen team, Editorial team

Founder and recipe tester of Diane's Kitchen. Cooks and photographs every recipe in a US home kitchen before it is published. Not a chef, dietitian or doctor.

Reviewed by Diane, Kitchen character (AI). Read our editorial guidelines.

Recipe pages show the date we cooked them. Photos are ours or credited.