Charred Potatoes & Spicy Sausage with Garlic Oil
Ingredients
- 1½ poundrusset potatoes
- 1 poundItalian sausage (hot or sweet, depending on spice preference)
- 6 clovesgarlic
- 4 tablespoonolive oil
- ½ teaspoonred pepper flakes
- 1 teaspoonpaprika (smoked)
- ·salt
- ·black pepper
- 1 wholefresh lemon
Prep
- 01
Cut potatoes into 1-inch cubes (no need to peel).
- 02
Mince or slice 6 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large cast-iron skillet or heavy pan over medium-high heat. Remove sausage from casings and crumble into the hot oil. Cook, breaking it into small pieces as it browns, until deeply caramelized and crispy, 8–10 minutes. Transfer to a plate.
- 02
In the same skillet, add remaining 2 tablespoons olive oil. Add potatoes in a single layer (they won't cover the pan completely—cook in batches if needed, or use a larger skillet). Season with salt and pepper. Don't stir for 5 minutes, allowing the bottoms to char and crisp. Then toss and spread again, letting them brown another 5–7 minutes until edges are dark and insides are tender when pierced with a fork.
- 03
Reduce heat to medium. Push potatoes to the side and add minced garlic and red pepper flakes to the cleared space. Cook, stirring constantly, until fragrant, about 1 minute. Add smoked paprika and stir to coat everything.
- 04
Return sausage to the skillet and toss everything together. Warm through, about 1 minute. Squeeze fresh lemon juice over top, toss again, taste and adjust salt and pepper.
- 05
Serve hot straight from the skillet or transfer to a platter.
Spice Tips
For deeper heat, increase red pepper flakes to 3/4 teaspoon or add a pinch of cayenne. For a gentler kick, use only 1/4 teaspoon red pepper flakes. A splash of hot sauce (Frank's or similar) drizzled at the end adds both spice and brightness.
This dish is best served fresh and hot from the pan. Leftovers reheat well in a skillet over medium heat for 3–4 minutes. Substitute smoked paprika with regular paprika if needed, though smoked adds essential depth.