Smoked Paprika Sausage and Crispy Potatoes with Charred Peppers
Ingredients
- 1 poundsmoked sausage (fully cooked)
- 1½ poundrusset potato
- 2bell pepper
- 1 mediumyellow onion
- 4 clovegarlic
- 1½ teaspoonsmoked paprika
- ¼ teaspooncayenne pepper
- ¼ teaspoonred pepper flakes
- 3 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Slice 1 pound smoked sausage into 1/2-inch rounds.
- 02
Cut 1 1/2 pounds russet potato into 3/4-inch cubes.
- 03
Halve and seed 2 bell peppers; slice into 1-inch pieces.
- 04
Dice 1 medium yellow onion.
- 05
Mince 4 cloves garlic.
Method
- 01
Cut smoked sausage into 1/2-inch thick rounds. Cut potatoes into 3/4-inch cubes. Halve and seed both bell peppers, then slice into 1-inch pieces.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add potato cubes and cook 12–15 minutes, stirring every 3–4 minutes, until golden and just cooked through. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the same pan. Add sausage slices and cook 3–4 minutes until edges are browned. Push sausage to the side.
- 04
Add onion and bell pepper to the empty part of the pan. Cook 4–5 minutes, stirring occasionally, until peppers begin to soften and char slightly.
- 05
Stir in garlic, smoked paprika, cayenne, and red pepper flakes. Cook 30 seconds until fragrant.
- 06
Return potatoes to the pan and toss everything together. Cook 1–2 minutes to meld flavors. Season with salt and black pepper to taste. Serve hot.
Spice Tips
For extra heat, increase cayenne to 1/2 teaspoon or add a whole jalapeño, seeded and sliced, with the peppers and onion. For smoky depth without more spice, add another 1/2 teaspoon smoked paprika. Fresh cilantro or parsley stirred in at the end adds brightness to cut the richness.
Make-ahead: chop all vegetables and sausage up to 8 hours ahead and refrigerate. The recipe comes together in about 25 minutes once you start cooking. For deeper caramelization, let potatoes sit undisturbed for 2–3 minutes per batch before stirring.