Best Fried Potatoes and Onions Recipe

Ingredients:

• 2 lbs baby red potatoes (regular red or gold potatoes also work), cut into 1 – 1.5-inch pieces
• 1 onion, sliced into thick half circles
• 1 red bell pepper, cut into 1-inch pieces
• 8 oz smoked sausage or kielbasa (I prefer smoked Polish kielbasa), cut into 1-inch pieces
• 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
• 1/4 cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon fresh thyme
• 1 tablespoon spice/dry herbs blend
• Salt and ground black pepper to taste
• Fresh herbs, minced (parsley, thyme, chives, dill, etc.)

Instructions:

1. Preheat the Oven: Set your oven to 475°F (use the convection setting if available). Place a large rimmed baking sheet inside to heat up as you prepare the ingredients.
2. Prepare the Potatoes: Scrub the potatoes thoroughly and cut them into 1 – 1.5-inch pieces. Place them in a medium pot and add water until just covering the potatoes. Bring to a boil, then simmer for about 5 minutes, covered, until the potatoes are halfway cooked. Drain the potatoes.
3. Prepare the Vegetables and Sausage: While the potatoes are cooking, halve or quarter the mushrooms if large. Slice the onion into thick half circles and cut the bell pepper and sausage into 1-inch pieces.
4. Combine Ingredients: In a large bowl, mix the onion, bell pepper, mushrooms, olive oil, minced garlic, fresh thyme, salt, ground black pepper, and the spice/herb blend.
5. Mix with Potatoes: Once the potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, including the sausage.
6. Roast Everything: Remove the hot baking sheet from the oven and quickly spread the mixture in a single layer. Roast in the preheated oven, uncovered, for 20-30 minutes, turning halfway through, until the vegetables are cooked through and golden brown. For extra browning and a slight char, broil the dish for the last few minutes of cooking.
7. Garnish: Finish with a garnish of fresh herbs such as parsley, thyme, chives, or dill.

Make Ahead:

Prepare all the ingredients up to two days in advance without placing them on the baking sheet. Store in the refrigerator. When ready to serve, preheat the oven with the rimmed baking sheet inside and proceed with the remaining steps.

Notes:

Feel free to use any cooked sausage you prefer. I often purchase my sausage from a local Polish store, where they make their own exceptionally flavorful smoked sausage, which imparts a rich, smoky taste to the entire dish.