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This is a really easy dish to make, the main thing is cutting everything about the same size and don't crowd the pan. The potatoes take the longest to cook, so if you cut them small it all evens out. The onions get a little charred, if you want to avoid that you can add them with the sausage. Try it with red potatoes, new potatoes or russet.
1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices
1.5 lb (about 3 large) potatoes, russet or new
1 medium onion, peeled and quartered, layers separated
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray
1 lb Italian chicken sausage (al fresco's) cut each link into 6-7 slices
 planetsuz
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lulu3
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jfwchef101
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MelissaC
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Comments
This recipe was awesome. Going to try adding mushrooms next time.