Ingredients:

  • 3 Tbsp High-heat cooking oil (Canola or Avocado), divided
  • 1 Tbsp Unsalted Butter
  • 12 oz Smoked Sausage (Kielbasa or Andouille), sliced into 1/2-inch rounds
  • 5 lbs Yukon Gold Potatoes, halved and sliced 1/4-inch thick
  • 1 large Yellow Onion, diced finely
  • 1 medium Bell Pepper (Red or Green), chopped into 1/2-inch pieces
  • 3 cloves Garlic, minced
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 tsp Smoked Paprika (Spanish preferred)
  • 1/2 tsp Dried Oregano
  • 2 Tbsp Fresh Flat-Leaf Parsley, chopped, for garnish
  • 1 tsp Apple Cider Vinegar (Optional)

Instructions:

  1. Prepare the Potatoes: Slice the potatoes uniformly (approx. 1/4 inch thick). Rinse them quickly under cold water to remove excess starch, then pat them aggressively dry with a clean tea towel or paper towels. Toss with 1 Tbsp oil and 1/2 tsp salt.
  2. Heat the Skillet: Place the large skillet over medium-high heat. Add 2 Tbsp of high-heat oil. Wait until the oil shimmers.
  3. Sear the Potatoes: Add the potatoes to the hot skillet in a single layer (work in two batches if needed). Cook undisturbed for 5–7 minutes until deep golden brown on the bottom. Toss, then cook for another 5 minutes until tender-crisp.
  4. Set Aside: Remove all potatoes using a slotted spoon and transfer them to a clean bowl. Leave any rendered oil in the pan.
  5. Sear the Sausage: Add the sliced sausage to the hot skillet. Cook for 3–4 minutes, turning occasionally, until the edges are nicely caramelised and the fat has rendered out.
  6. Remove Sausage: Use a slotted spoon to transfer the sausage to the bowl with the potatoes. Keep the rendered fat in the skillet.
  7. Sauté the Aromatics: Reduce the heat to medium. Add the diced onion and bell pepper to the skillet (if the pan looks dry, add the 1 Tbsp of butter now). Sauté, scraping up the browned bits from the bottom of the pan, for 5–7 minutes until the vegetables are softened and slightly sweet.
  8. Add Garlic and Spices: Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
  9. Recombine: Return the potatoes and sausage to the skillet. Gently toss everything together to coat with the spices and rendered fat.
  10. Final Heat: Increase the heat to medium-high for 2 minutes, allowing the potatoes to get extra crisp again. Season with the remaining salt and pepper.
  11. The Finish: Remove the skillet from the heat. Stir in the optional splash of apple cider vinegar and half of the fresh parsley.
  12. Serve: Garnish generously with the remaining fresh parsley.