Sheet pan Italian sausage and potatoes is an easy, one pan meal to make for dinner tonight. Italian sausage, seasoned potatoes, and onions are roasted on a single sheet pan.
Heather's recipe summary
Flavor/texture: Tender roasted potatoes and onions paired with juicy Italian sausage.
Pan size: 13x18 baking sheet
Serves: 4 people
Similar to: Sheet Pan Mini Meatloaves and Veggies
Ingredients and substitutions
- Italian sausage - For this recipe, I used Johnsonville mild Italian sausage links. Any flavor, from sweet to hot, works well in this recipe.
- Potatoes - New potatoes are my preferred choice for this recipe. Simply quarter and add to your mixing bowl. Potatoes can also be substituted in whole or in part with other hearty roasting vegetables. Broccoli, bell pepper, carrots, parsnips, or sweet potatoes are a great choice.
How to make sheet pan sausage and potatoes
- Add the sausages to a sheet pan and surround with the coated potatoes and onions.
- Bake until potatoes are fork tender.
Tips and tricks
Chop potatoes into even, bite size pieces - Large potato pieces will take longer to roast in the oven. Chop your potatoes into small-ish, 1 inch bites for best results.
Slice onion into wedges - Small pieces of onion are likely to burn in the oven. To prevent this, slice your onion into thick wedges.
Frequently asked questions
To make this recipe as written, you'll need a single half sheet pan. A half sheet pan is 13 inches by 18 inches and fits easily into standard sized home ovens.
I use these sheet pans from Amazon (as shown in the photos): Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack)
In general, yukon gold potatoes are the best all around potato for just about any application. They're great for roasting, boiling, and mashing. If you want to keep one potato on hand for everything, I recommend yukon gold.
Red potatoes, new potatoes, or baby potatoes also work well in this recipe.
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📖 Recipe
Sheet Pan Italian Sausage and Potatoes
Ingredients
- 4 Italian sausage links
- 2 pounds baby potatoes, quartered
- 1 onion, sliced into thick wedges
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425℉. Line a half baking sheet with parchment paper and set aside.
- Pierce each sausage link a few times with a fork, then place the sausages on the prepared baking sheet about 1 inch apart.
- In a bowl, add the potatoes, onion, olive oil, Italian seasoning, salt, and pepper. Toss until evenly coated. Pour onto baking sheet and spread into an even layer around sausage.
- Bake until the potatoes can easily be pierced through with a fork, about 30 to 35 minutes.
Equipment Recommendations
Notes
- Potato variations: Baby potatoes can be substituted with any potato diced into 1-inch cubes. Yukon gold is a great choice.
- Vegetable variations: Substitute some or all of your potatoes with other hearty roasting vegetables, like bell pepper, sweet potato, carrots, parsnips, or broccoli.
- Storage: Leftovers will keep for 3 to 4 days in the refrigerator in a sealed container.
Other than chopping the veggies, it was as close to dump and cook recipe as you could want. And talk about delicious! This will be one that is chosen over and over for the ease and taste!
This has become a staple meal in our home. We absolutely love it! The only thing Ibdo differently is add more onion, and I also add a sliced red bell pepper. Yum!