Skillet Red Potatoes with Smoked Sausage

Andy Anderson !

By
@ThePretentiousWichitaChef

This is a very simple dish to assemble, and it has two things going for it:

1: It has great presentation value at your table.
2: It tastes amazing… and I mean REALLY amazing.

If you have a small cast-iron skillet, this would be the perfect time to pull it out and use it. It gives the dish a rather rustic/charming appearance. Don’t forget: We eat first with our eyes.

I promise you won’t have any leftovers, if you make this for your next party.

So, you ready… Let’s get into the kitchen.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
2
Prep:
10 Min
Cook:
40 Min
Method:
Bake

Ingredients

PLAN/PURCHASE

3 Tbsp
olive oil, extra virgin
1 Tbsp
vinegar, i use rice vinegar, but plain white will do
1/4 medium
yellow onion, very thinly sliced, paper thin
1/2 tsp
dried thyme
1 tsp
fresh rosemary leaves
salt, kosher variety, to taste
black pepper, freshly ground, to taste
4 small
red potatoes, skin on, quartered, about 5 ounces (141g)
4 oz
smoked sausage, half-inch slices and then quartered, or whatever sausage you wish (110g)
1/2 c
shredded cheese, sharp or mild, your choice

Step-By-Step

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1PREP/PREPARE

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2Gather and prep your ingredients.

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3Place a rack in the middle position, and preheat the oven to 375 (190c).

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4When the oven comes to temperature, add the empty skillet, and allow to heat up.

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5Chef’s Note: Heating the skillet in the oven will help prevent any sticking of the ingredients.

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6Add the olive oil and the vinegar to a large bowl.

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7Whisk until emulsified.

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8Add the rosemary, thyme, and the salt and pepper (to taste), and whisk one more time to combine.

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9Chef's Note: Fresh Rosemary, and potatoes are a marriage made in culinary heaven.

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10Add the potatoes, sausage and the thinly sliced onions, and toss until they are thoroughly coated with the oil.

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11Remove the skillet from the oven, and then add the ingredients.

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12Chef’s Tip: Remember that the skillet is very hot, so watch yourself.

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13Place in the preheated oven, and allow them to cook, until the potatoes begin to brown, about 45 minutes. The potatoes should be fork tender.

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14Chef’s Note: Open the oven and toss the ingredients about twice during the baking process.

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15Remove from the oven, and sprinkle on the cheese, and pop back into the oven for 5 quick minutes.

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16Chef’s Note: You can use a much larger ovenproof skillet, increase the ingredients and make a bigger batch.

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17PLATE/PRESENT

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18Serve as a wonderful appetizer, or just grab a fork and tuck in. Enjoy.

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19Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Beef, Potatoes, Meat Appetizers
Main Ingredient: Potatoes
Regional Style: American
Other Tags: Quick & Easy, Heirloom