Ingredients:

  • 1.5 lb (700 g) baby potatoes or Yukon Gold potatoes, halved or quartered so pieces are about 1–1¼ in / 2.5–3 cm
  • 1.0 lb (450 g) Italian sausage (mild or hot), links or bulk (pork or chicken/turkey sausage)
  • 3 medium bell peppers (mixed colors), about 12–14 oz / 350–400 g, cored and cut into 1-inch / 2.5 cm strips
  • 1 medium yellow onion, about 8 oz / 225 g, cut into 1-inch / 2.5 cm wedges
  • 3 tbsp (45 ml) extra-virgin olive oil, divided (about 2 tbsp for potatoes, 1 tbsp for peppers/sausage)
  • 1½ tsp kosher salt, divided (or 1 tsp table salt; adjust to taste)
  • 1 tsp freshly ground black pepper, divided
  • 1 tsp dried oregano or Italian seasoning
  • 1 tsp smoked paprika (optional)
  • 2–3 cloves garlic, minced (about 1 tbsp / 10–15 g) — add in final 8–10 minutes of roasting
  • 2 tbsp (8 g) fresh parsley, chopped
  • Zest and juice of ½ lemon (optional)
  • Red pepper flakes, to taste (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a rimmed half-sheet pan with parchment or lightly oil a 12-inch cast-iron skillet.
  2. Prepare potatoes: Cut potatoes into uniform pieces (~1–1¼ in). Toss with 2 tbsp (30 ml) olive oil, 1 tsp kosher salt, ½ tsp pepper and ½ tsp smoked paprika (if using). Spread in a single layer, cut-side down where possible. Roast potatoes alone for 15 minutes if you want extra crisping.
  3. Prepare sausage and peppers: Slice sausages into 1-inch pieces (or leave whole). Toss bell peppers and onion with 1 tbsp (15 ml) olive oil, remaining salt, pepper and oregano/Italian seasoning in a bowl.
  4. Combine on the pan: After the potatoes have roasted 15 minutes (or immediately if skipping the par-roast), push potatoes to one side and add sausage pieces and peppers/onion in a single layer. If leaving sausages whole, nestle links among the vegetables.
  5. Roast 20–25 minutes more, stirring or flipping once halfway through so edges caramelize evenly. Sausage is done when internal temperature reaches 160°F (71°C) for pork or 165°F (74°C) for poultry; potatoes should be golden and crisp at the edges and peppers softened with light charring.
  6. In the last 8–10 minutes, scatter minced garlic across the pan and return to oven until garlic is fragrant and lightly golden. If using lemon zest, add in the final minute.
  7. Finish and serve: Remove from oven, squeeze lemon juice over the top, toss with chopped parsley and red pepper flakes if using. Let rest 3–5 minutes, then serve directly from the pan or transfer to a platter.