Sheet Pan Sausage with Crispy Potatoes and Thyme
Ingredients
- 1 poundItalian sausage links (spicy or mild, your preference)
- 1½ poundYukon gold potatoes
- 1 mediumYellow onion
- 3 tablespoonOlive oil
- 2 teaspoonFresh thyme (or 1 teaspoon dried)
- 3 clovesGarlic
- 1 teaspoonKosher salt
- ½ teaspoonBlack pepper
- ½ cupChicken broth
Prep
- 01
Cut Yukon gold potatoes into 3/4-inch cubes (no need to peel).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Preheat oven to 425°F.
- 02
Spread sausages, potatoes, and onion on a large sheet pan. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper. Toss until coated.
- 03
Roast for 20 minutes, then stir the pan and add minced garlic. Pour chicken broth around (not over) the sausages.
- 04
Return to oven and roast for another 15–20 minutes, until the sausages are cooked through and the potatoes are golden and tender when pierced with a knife.
- 05
Let rest 3 minutes before serving.
Spice Tips
If you prefer more seasoning warmth, add a pinch of red pepper flakes when you toss in the garlic. A squeeze of fresh lemon juice or a splash of vinegar before serving brightens all the rich flavors.
Leftovers keep for up to 3 days in the refrigerator and reheat beautifully in a 350°F oven for 15 minutes. Serve with crusty bread and a simple green salad.