Savory Roasted Potatoes and Onions Delight
Indulge in the culinary charm of a hearty autumn dinner with this Fried Potatoes and Onions recipe, inspired by the offerings of a local Polish store. Here, they craft their sausages, smoke their meats, and boast the most incredible multigrain bread. Elevating the flavors are additions of bell pepper, mushrooms, onions, garlic, and an aromatic herb blend.
Ingredients:
- 2 lbs baby red potatoes (or regular red/gold potatoes), cut into 1 – 1 1/2 inch pieces
- 1 onion, sliced into thick half circles
- 1 red bell pepper, cut into 1-inch pieces
- 8 oz smoked sausage or kielbasa (preferably smoked Polish kielbasa), cut into 1-inch pieces
- 8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 1 teaspoon fresh thyme
- 1 Tablespoon spice/dry herbs blend
- Salt, ground black pepper
- Fresh herbs, minced (parsley, thyme, chives, dill, etc)
Instructions:
- Preheat the oven to 475 degrees Fahrenheit. Place a large rimmed baking sheet in the oven to heat up simultaneously.
- Scrub and cut the potatoes into 1 – 1½ inch pieces. Boil them for about 5 minutes until halfway cooked. Drain.
- Prep mushrooms, onions, bell pepper, and sausage. In a large bowl, combine them with olive oil, minced garlic, fresh thyme, salt, pepper, and the herb blend.
- Toss the partially cooked potatoes with the vegetable and sausage mixture.
- Carefully spread everything on the hot baking sheet from the oven.
- Roast uncovered for 20-30 minutes, turning halfway through, until golden brown and cooked through. Optionally, broil for extra browning.
- Garnish with fresh herbs like parsley, thyme, chives, or dill.
Make Ahead: Prepare all ingredients without placing them on the baking sheet. Refrigerate for up to 2 days. When ready to serve, preheat the oven with the rimmed baking sheet and proceed with the recipe.
Notes: Choose any cooked sausage of your preference. Local Polish store sausages with a smoky flavor can add a delightful twist to the dish.