Ingredients:

  • 1 lb Smoked Pork Sausages (good quality, thick link)
  • 5 lbs New or Baby Potatoes (halved or quartered)
  • 1 large Red Onion (cut into wedges)
  • 2 medium Courgettes (Zucchini, chopped into 1-inch chunks)
  • 2 large Bell Peppers (mixed colours, cut into thick strips)
  • 1 pint Cherry or Plum Tomatoes (kept whole)
  • 4 cloves Garlic (smashed lightly)
  • 1/4 cup Extra Virgin Olive Oil (plus extra for drizzling)
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Kosher or Sea Salt
  • 1/2 teaspoon freshly cracked Black Pepper
  • 1/4 cup Fresh Parsley (roughly chopped)
  • 1 medium Lemon (for zest and juice)

Instructions:

  1. Preheat oven to 400°F (200°C / Gas Mark 6). Place potatoes in a large mixing bowl. Toss with 2 tablespoons of olive oil, half the salt, and half the pepper.
  2. Spread the seasoned potatoes in a single layer on the baking sheet. Roast for 15 minutes to give them a head start.
  3. While potatoes cook, chop the onion, courgette, and bell peppers. If sausages are very long, cut them in half widthways.
  4. In the mixing bowl, combine the chopped vegetables, whole tomatoes, smashed garlic, sausage pieces, remaining olive oil, oregano, smoked paprika, remaining salt, and pepper. Toss thoroughly to coat everything evenly.
  5. Remove the partially cooked potatoes from the oven. Gently tip the sausage and vegetable mixture onto the tray around the potatoes. Spread everything out as much as possible.
  6. Return the tray to the oven and roast for another 25–30 minutes, turning everything halfway through.
  7. Ensure the potatoes are tender when pierced with a fork and the sausages are browned and cooked through (internal temperature should be 165°F/74°C).
  8. Remove the tray from the oven. Immediately sprinkle with fresh lemon zest, squeeze over the fresh lemon juice, and scatter with the chopped parsley. Serve immediately.