Italian Sausage And Potatoes Oven Baked

Italian Sausage and Potatoes is a hearty and comforting dinner with tons of FLAVOR. I usually like to use Italian sausage in an Italian Sausage Pasta or an Italian Sausage Soup, but this dish may be a new go-to!

Another great dinner idea!

This Italian Sausage and Potatoes recipe hits all of the comfort food notes for me: Potatoes, meat, and big flavor! The addition of bell peppers adds another layer of taste and flavor that makes it another amazing dinner idea. It does take a little more time to sauté all of the elements individually before adding them to the baking dish, but it really helps to give the finished dish a better texture and flavor. It is hearty and filling and can be easily tweaked to accommodate picky eaters. This was very kid-friendly and another dinner idea to add to the rotation!

Making Italian Sausage and potatoes

PREP. Preheat the oven to 400. Spray a 9 x 13 baking dish with cooking spray. SAUSAGE. Heat 1 tablespoon of olive oil to a large skillet. Add the sausage links to the skillet, and cook, turning frequently, until browned. Remove from the skillet and add to the prepared baking dish. POTATOES. Add another two tablespoons of oil to the skillet and add the sliced potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the baking dish. VEGETABLES. Add the remaining tablespoon of oil to the skillet, then add the peppers and onions. Sprinkle the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are softened. Add the vegetables to the baking dish, and stir to combine. BAKE. Sprinkle with the Italian seasoning, then pour the chicken stock over the top of the sausage and vegetables. Bake 25-30 minutes, until the broth is bubbling and the potatoes are tender.

tips + variations

Sausage: I used mild sausage for this Italian Sausage and Potatoes recipe, but using a spicy sausage is an easy way to adjust the spiciness of the dish and add a bit of heat. You could also swap in turkey sausage or chicken sausage! Adding heat: Another option to add a bit of heat is to sprinkle on red chili flakes or provide a bit of hot sauce to drizzle on.
Potatoes: I usually always have russet potatoes on hand, which is what was used in this recipe, but you could easily use other potatoes. In fact I think that using baby tri colored potatoes would make this dish look as delicious as it tastes.
Onions: We used yellow onions in this recipe because of the milder flavor, but you could also use red onions for that bolder flavor! Skip sautéing: It did take a little more time to sauté all of the elements individually before adding them to the baking dish, but I think it helped to give the finished dish a better texture and flavor. However, if you wish, you can skip sautéing the veggies before adding them to the baking dish.
You may need to add a few extra minutes to the bake time to make sure everything is tender. I would still brown the sausage on the stove top before baking them.

StorE + freeze

Sausage and potatoes will STORE airtight in the refrigerator for up to 5 days or FREEZE in the freezer for up to 4 months. Be warned though – this recipe is so good, you may not have leftovers!