Smoked Sausage And Potatoes is a filling one-pan dinner! It’s loaded with smoky sausage, crispy potatoes, sweet corn, and tender peppers, all seasoned to perfection.
author’s note
Crispy Potatoes Meet Smoky Sausage!
After my one-pan Italian sausage and veggies recipe was such a hit, I wanted to test a few other flavor combos. This version with smoked sausage, potatoes, corn, and peppers quickly became a new favorite.
It’s one of those meals I can throw together fast, and everyone loves it. Roasted veggies and smoky sausage are always a win, and the sweet corn adds a pop of flavor that makes it feel like summer.
For an straightforward family dinner, You can serve it right from the sheet pan with buttered baguette slices. They’re reliable for soaking up those tasty juices. And don’t skip the lemon at the end. It really brings everything together.
Ingredients
What you’ll need to make this One Pan Smoked Sausage and Potatoes recipe:
| Ingredient | Why It Matters + Tips |
|---|---|
| Baby Potatoes | Cut in half so they cook evenly and faster. Keep the skin on for more flavor and texture. |
| Sausage | Any kind works. Beef or pork is richer, while chicken or turkey is lighter. |
| Red Pepper | Cut into similar sized pieces so they cook to an even crisp tender. |
| Red Onion | Slice thin so it softens and gets sweeter as it cooks. |
| Frozen Corn | Fire roasted adds extra smoky flavor. No need to thaw first. |
| Garlic Cloves | Smash to flavor the potatoes, then toss after baking. |
| Paprika | Smoked or regular both work great here. |
How To Make Smoked Sausage and Potatoes
- Roast potatoes with oil and seasonings at 400°F for 15 minutes.
- Add sausage, peppers, and onions, toss with more oil and spices, and roast 15 more minutes.
- Add corn and roast 5 more minutes.
- Finish with lemon juice and parsley, and serve with buttered baguette.
Storage
- This smoked sausage and potatoes dish is best enjoyed fresh right out of the oven for the best flavors and textures.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the oven or a skillet to bring back some crispness.
- Avoid freezing, as the textures may change.
