Real Recipes From Real Home Cooks ®

skillet red potatoes with smoked sausage

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 2 serving(s)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For skillet red potatoes with smoked sausage

  • 3 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    vinegar, i use rice vinegar, but plain white will do
  • 1/4 md
    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 sm
    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

How To Make skillet red potatoes with smoked sausage

  • 1
  • 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
  • 18
    Serve as a wonderful appetizer, or just grab a fork and tuck in. Enjoy.
  • 19
    Keep the faith, and keep cooking.