Lemon-Herb Sausage & Potato Skillet with Caramelized Garlic
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 1½ poundsYukon Gold potatoes
- 6 clovesgarlic
- 1lemon
- 2 tablespoonsfresh thyme
- 1 tablespoonfresh rosemary
- 3 tablespoonsolive oil
- ¾ cupchicken broth
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut 1.5 pounds Yukon Gold potatoes into 3/4-inch cubes.
- 02
Mince 6 cloves garlic.
- 03
Chop 2 tablespoons fresh thyme and 1 tablespoon fresh rosemary.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it apart with a wooden spoon as it cooks, until browned and cooked through, about 6–7 minutes. Transfer to a plate.
- 02
Add the remaining 2 tablespoons olive oil to the skillet. Add the potatoes and minced garlic, stirring often, until the garlic is golden and fragrant and the potatoes are lightly caramelized, about 5–6 minutes.
- 03
Pour in the chicken broth, scatter the thyme and rosemary over top, and season with salt and pepper. Cover and simmer until the potatoes are tender, about 10–12 minutes, stirring once halfway through.
- 04
Return the sausage to the skillet. Squeeze the juice of 1 lemon over everything, add a small pinch of red pepper flakes, and toss to combine. Taste and adjust salt and pepper. Serve hot.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika. A splash of white wine in place of some broth deepens the flavor. Fresh parsley or basil scattered at the end adds another layer of brightness.
This skillet comes together in about 25 minutes start to finish. Serve with crusty bread to soak up the bright, herby pan juices.