Skip to content

Is This Your Weekend Meal? Roasted Fingerling Potatoes with Smoked Sausage

2010 February 26

You might notice a change in my site soon…I hope…it’s taken a while to figure out both what I want and how to get that (and I’m still not quite there, probably never will be because that’s how I am). Here’s to the upcoming new design!

Last night, for dinner (supper to some), my cooking energy was low and so I made a meal that required little attention. Oddly, I guess it’s not that odd if you know him, but this is one of Greg’s (my husband) favorite meals and style of meals: easy/few ingredients. He goes along with any of my cooking whimsies and is just as supportive outside of food-I’m loved so well.

I took fingerling potatoes, added some oil, salt, pepper and rosemary, tossed it into the oven for a while. I came back to agitate them once (I’m a good agitator) and added in pieces of smoked sausage, more cooking and done. I love that sometimes the simplest recipe provides such a delicious result and the feeling that “that was exactly what I needed.” I also had the need for spicy brown mustard on the side…I should go make more of that…now. Happy Friday!

Roasted Fingerling Potatoes with Smoked Sausage
Serves 4 (I would have bread and/or salad on the side)
Print
Ingredients:
1 1/2lbs. fingerling potatoes (I mixed 2 kinds-French and Ruby Crescents)
2 tbsp olive oil
salt/pepper-generous amounts
1 tbsp rosemary, thyme, oregano, herbes de Provence or your choice of an herb (fresh or dried)
14 to 16 oz. smoked sausage (I used turkey)

Preheat the oven to 375 and coat a casserole dish with oil. Wash and pat dry the potatoes. I cut the larger Ruby Crescent fingerlings but if your potatoes are the same size, you can leave them whole or you could cut all of them in whatever way you wish, as long as they are uniform. Add to the casserole dish with olive oil, salt/pepper and your chopped herb of choice. Toss well and place into the oven for 15 to 20 minutes (depends on their size). Toss them again halfway through.

While they cook, cut the smoked sausage into pieces and toss with the potatoes (they shouldn’t be cooked all the way). Place in the oven for 10 to 15 minutes. Check on the sausage halfway through, it might require lowering the heat to 350 and roast for 10 to 15 minutes more. Potatoes should be golden brown and the sausage browned. Serve with spicy brown mustard if you’re a fan, it’s great paired with the two.

3 Responses leave one →
  1. Kirby permalink
    February 27, 2010

    Mmmm!

    Levi made something like this the very first time he cooked for me. Only, we had potatoes, sausage, green pepper, red bell pepper and onion. And because we like our food spicy he put in cayenne pepper.

    This looks like a very good version too! I’m going to have to try it!

    • February 27, 2010

      Greg loves that-his dad makes that for Sunday brunch when we come home-yum! I agree, spicy is better.

  2. March 1, 2010

    This looks absolutely wonderful, and I think it could easily be a great breakfast, lunch, or dinner.

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS