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:

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

Directions Step-By-Step

1
PREP/PREPARE
2
Gather and prep your ingredients.
3
Place a rack in the middle position, and preheat the oven to 375 (190c).
4
When the oven comes to temperature, add the empty skillet, and allow to heat up.
5
Chef’s Note: Heating the skillet in the oven will help prevent any sticking of the ingredients.
6
Add the olive oil and the vinegar to a large bowl.
7
Whisk until emulsified.
8
Add the rosemary, thyme, and the salt and pepper (to taste), and whisk one more time to combine.
9
Chef's Note: Fresh Rosemary, and potatoes are a marriage made in culinary heaven.
10
Add the potatoes, sausage and the thinly sliced onions, and toss until they are thoroughly coated with the oil.
11
Remove the skillet from the oven, and then add the ingredients.
12
Chef’s Tip: Remember that the skillet is very hot, so watch yourself.
13
Place in the preheated oven, and allow them to cook, until the potatoes begin to brown, about 45 minutes. The potatoes should be fork tender.
14
Chef’s Note: Open the oven and toss the ingredients about twice during the baking process.
15
Remove from the oven, and sprinkle on the cheese, and pop back into the oven for 5 quick minutes.
16
Chef’s Note: You can use a much larger ovenproof skillet, increase the ingredients and make a bigger batch.
17
PLATE/PRESENT
18
Serve as a wonderful appetizer, or just grab a fork and tuck in. Enjoy.
19
Keep 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