Skillet Sausage and Potatoes with Crispy Edges
Ingredients
- 1½ poundsbaby potatoes
- 1 poundItalian sausage (bulk or casings removed)
- 1 mediumyellow onion
- 3 clovesgarlic
- ½ cupchicken broth
- 2 tablespoonsolive oil
- 3 sprigsfresh thyme (or 1 teaspoon dried)
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Cut baby potatoes into bite-sized chunks, roughly 1-inch pieces.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Cut baby potatoes into bite-sized chunks (roughly 1-inch pieces). Dice the yellow onion and mince the garlic.
- 02
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5–7 minutes. Transfer to a plate.
- 03
In the same skillet, add the remaining 1 tablespoon oil and the potatoes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook without stirring for 4 minutes to develop a golden crust on one side, then toss and cook for another 4 minutes.
- 04
Add the diced onion to the potatoes and cook for 2 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- 05
Return the sausage to the skillet. Pour in the chicken broth, add the thyme, and stir in the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Reduce heat to medium-low, cover, and simmer for 8–10 minutes until the potatoes are tender.
- 06
Uncover and simmer for another 2–3 minutes to evaporate excess liquid. Taste and adjust seasoning. Serve hot.
Spice Tips
The recipe has gentle warmth from red pepper flakes. For more heat, increase them to 1/2 teaspoon or add a pinch of cayenne. For smokiness, try smoked paprika (1/4 teaspoon stirred in at the end). Fresh parsley or chives scattered on top add brightness.
This dish reheats beautifully in a 350°F oven for 10 minutes; cover with foil to prevent drying. Leftovers keep for up to 3 days in the refrigerator.