This One-Pan Kielbasa and Potatoes recipe delivers a hearty, smoky meal with minimal cleanup. Kielbasa, potatoes, peppers, and onions roast together until caramelized and tender. It’s a complete, satisfying dinner that comes together effortlessly on a single sheet pan.
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Why You’ll Love This One-Pan Kielbasa and Potatoes
- Easy cleanup: Everything roasts together on one sheet pan.
- Hearty flavors: Smoky kielbasa, tender potatoes, and sweet caramelized veggies.
- Versatile base: Swap veggies or seasonings to customize.
- Great leftovers: Flavors deepen overnight for easy next-day meals.
Ingredients & Tools
- 1.5 lbs baby potatoes, halved or quartered
- 14 oz kielbasa sausage, sliced into ½-inch rounds
- 1 large yellow onion, cut into 1-inch chunks
- 1 large bell pepper (any color), sliced
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- 1 tsp salt, or to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: Large sheet pan (approx. 18×13 inches), large mixing bowl
Notes: Using baby potatoes is key—they cook evenly and get wonderfully crispy-skinned without falling apart. Don’t skip the smoked paprika; it enhances the kielbasa’s smokiness.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 16 g |
| Fat: | 29 g |
| Carbs: | 40 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Cut your potatoes evenly. This is the secret to everything cooking at the same rate. If some pieces are much larger than others, you’ll end up with undercooked chunks and overcooked bits.
- Don’t crowd the pan. If everything is piled on top of each other, the veggies will steam instead of roast. You want a single, even layer for maximum browning and crispiness.
- Let the kielbasa do the work. Kielbasa is already cooked, so it mostly needs to heat through and get a little crispy. Its fats will render out and help roast the potatoes and veggies, adding loads of flavor.
- Season generously. Potatoes need a good amount of salt to really shine. Don’t be shy with the seasonings—they’ll mellow and blend beautifully in the oven.
How to Make One-Pan Kielbasa and Potatoes
Step 1: Preheat your oven to 400°F (200°C). This high heat is crucial for getting that lovely caramelization on the potatoes and kielbasa without drying everything out. While the oven heats up, halve or quarter your baby potatoes so they’re all roughly the same size—this ensures they cook evenly. Place them in a large mixing bowl.
Step 2: Add the sliced kielbasa, onion chunks, and bell pepper slices to the bowl with the potatoes. Drizzle the olive oil over everything, then add the minced garlic, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and salt. Now, get in there with your hands and toss everything together until it’s evenly coated. You’ll notice the potatoes will start to take on a lovely reddish hue from the paprika.
Step 3: Spread the mixture out in a single layer on your large sheet pan. Be careful not to overcrowd it—if things are too snug, they’ll steam instead of roast. You want a little space between pieces so the hot air can circulate and work its crisping magic.
Step 4: Roast for 20 minutes, then remove the pan from the oven. Use a spatula to flip and stir everything around. This helps ensure that all sides get exposed to the heat, so you don’t end up with one side burnt and the other pale. The kielbasa should be starting to crisp up at the edges already.
Step 5: Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and everything is beautifully browned and caramelized. The onions and peppers should be soft and sweet, and your kitchen will smell absolutely incredible.
Step 6: Take the pan out of the oven and let it rest for a couple of minutes. This allows the flavors to settle and makes everything even more delicious. Give it a final taste and adjust the seasoning with a little more salt or pepper if needed.
Step 7: Garnish with the freshly chopped parsley right before serving. The fresh herbs add a lovely pop of color and a bright, fresh flavor that cuts through the richness of the dish perfectly. Serve it straight from the pan for that rustic, family-style appeal.
Storage & Freshness Guide
- Fridge: Store in an airtight container up to 4 days.
- Freezer: Freeze in a sealed bag or container up to 3 months.
- Reviving: Reheat in oven at 350°F until warm to restore crispness.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic greens provide a refreshing contrast to the rich, smoky flavors of the kielbasa and potatoes.
- Sauerkraut or tangy coleslaw — The sharp, fermented notes of sauerkraut or the creamy crunch of coleslaw balance the heartiness of the main dish beautifully.
- Crusty bread or dinner rolls — Perfect for soaking up any delicious rendered fats and seasonings left on the plate. No flavor left behind!
Drinks
- A crisp, cold lager or pilsner — The clean, slightly bitter finish of a good beer cuts through the fattiness of the kielbasa and cleanses the palate between bites.
- A dry hard cider — Its fruity, tart apple notes complement the smokiness of the sausage and the sweetness of the roasted peppers and onions wonderfully.
- Iced tea with lemon — A non-alcoholic option that’s refreshing and its slight bitterness pairs surprisingly well with the savory, smoky elements of the dish.
Something Sweet
- Warm apple crisp with vanilla ice cream — The warm, spiced apples and cold cream are a classic, comforting end to this hearty meal.
- Dark chocolate brownies — A rich, fudgy brownie satisfies that chocolate craving and provides a decadent finish without being too heavy.
- Lemon sorbet — Its bright, clean, and citrusy flavor is the perfect palate-cleanser after a rich and savory dinner.
Top Mistakes to Avoid
- Mistake: Using a pan that’s too small. If you overcrowd the pan, the ingredients will steam instead of roast. You’ll miss out on all that lovely browning and crisp texture that makes this dish so good.
- Mistake: Not cutting the potatoes evenly. Large chunks will be hard and undercooked while small bits burn. Taking a few extra minutes to ensure uniform size makes a world of difference in the final texture.
- Mistake: Skipping the mid-way stir. I’ve messed this up before too… it seems like a small step, but it’s essential for even cooking and browning. It prevents the bottom from burning and ensures the top gets nicely caramelized.
- Mistake: Adding raw garlic at the end. If you sprinkle raw minced garlic on after cooking, its flavor can be harsh and overpowering. Roasting it with everything else mellows it out and gives it a sweet, nutty depth.
Expert Tips
- Tip: Par-boil your potatoes for extra crispiness. If you have an extra five minutes, boil the halved potatoes for about 8 minutes until just tender. Drain well, roughen the edges by shaking the colander, then toss with oil and roast. This creates the crispiest exterior and fluffiest interior.
- Tip: Add a splash of acidity at the end. A quick drizzle of balsamic glaze or a squeeze of fresh lemon juice right before serving can brighten up the whole dish and make the flavors pop.
- Tip: Get creative with your veggies. This recipe is a fantastic clean-out-the-fridge meal. Try adding broccoli florets, sliced zucchini, or even cherry tomatoes (add them in the last 10 minutes so they don’t burst too much).
- Tip: Use the rendered fat from the kielbasa. If your kielbasa is particularly fatty, you can reduce the olive oil by a tablespoon. The sausage will release its own flavorful fats, which will coat the potatoes and veggies as they roast.
FAQs
Can I make this One-Pan Kielbasa and Potatoes ahead of time?
Absolutely! You can chop all the vegetables and slice the kielbasa a day in advance. Store them separately in airtight containers in the fridge. When you’re ready to cook, just toss everything with the oil and seasonings and roast. The assembled dish also reheats very well—just pop it in the oven at 350°F until warmed through to maintain the texture.
What’s the best type of potato to use?
Baby potatoes (like Yukon Gold or red bliss) are ideal because of their thin skins and creamy texture, which holds up well to roasting. If you only have larger potatoes, russets or Yukon Golds will work too; just be sure to cut them into ¾-inch cubes so they cook at the same rate as the other ingredients.
Can I use a different type of sausage?
Of course! Andouille sausage would add a spicy kick, while a milder chicken or turkey sausage works well too. Just keep in mind that if the sausage is raw, you may need to adjust the cooking time slightly to ensure it’s fully cooked through.
My potatoes aren’t getting crispy. What did I do wrong?
This usually happens if the pan is overcrowded (causing steaming) or if the oven temperature isn’t hot enough. Make sure your oven is fully preheated and that the potatoes are in a single layer with a little space between them. Giving them a good stir halfway through also exposes new surfaces to the heat, promoting browning.
Is it okay to use frozen vegetables?
I wouldn’t recommend it for this recipe. Frozen vegetables release a lot of water as they cook, which will prevent the potatoes and kielbasa from getting crispy. Stick with fresh vegetables for the best texture and flavor results.
One Pan Kielbasa And Potatoes
Make this easy One-Pan Kielbasa and Potatoes for a smoky, hearty dinner with minimal cleanup. Ready in under an hour! Get the simple recipe now.
Ingredients
For the Ingredients
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1.5 lbs baby potatoes (halved or quartered)
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14 oz kielbasa sausage (sliced into ½-inch rounds)
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1 large yellow onion (cut into 1-inch chunks)
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1 large bell pepper (any color, sliced)
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3 tbsp olive oil
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4 cloves garlic (minced)
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1 tsp smoked paprika
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1 tsp dried thyme
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0.5 tsp garlic powder
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0.5 tsp onion powder
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0.5 tsp black pepper
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1 tsp salt (or to taste)
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2 tbsp fresh parsley (chopped, for garnish)
Instructions
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Preheat your oven to 400°F (200°C). This high heat is crucial for getting that lovely caramelization on the potatoes and kielbasa without drying everything out. While the oven heats up, halve or quarter your baby potatoes so they’re all roughly the same size—this ensures they cook evenly. Place them in a large mixing bowl.01
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Add the sliced kielbasa, onion chunks, and bell pepper slices to the bowl with the potatoes. Drizzle the olive oil over everything, then add the minced garlic, smoked paprika, dried thyme, garlic powder, onion powder, black pepper, and salt. Now, get in there with your hands and toss everything together until it’s evenly coated. You’ll notice the potatoes will start to take on a lovely reddish hue from the paprika.02
-
Spread the mixture out in a single layer on your large sheet pan. Be careful not to overcrowd it—if things are too snug, they’ll steam instead of roast. You want a little space between pieces so the hot air can circulate and work its crisping magic.03
-
Roast for 20 minutes, then remove the pan from the oven. Use a spatula to flip and stir everything around. This helps ensure that all sides get exposed to the heat, so you don’t end up with one side burnt and the other pale. The kielbasa should be starting to crisp up at the edges already.04
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Return the pan to the oven and roast for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and everything is beautifully browned and caramelized. The onions and peppers should be soft and sweet, and your kitchen will smell absolutely incredible.05
-
Take the pan out of the oven and let it rest for a couple of minutes. This allows the flavors to settle and makes everything even more delicious. Give it a final taste and adjust the seasoning with a little more salt or pepper if needed.06
-
Garnish with the freshly chopped parsley right before serving. The fresh herbs add a lovely pop of color and a bright, fresh flavor that cuts through the richness of the dish perfectly. Serve it straight from the pan for that rustic, family-style appeal.07
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