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Prep time
15 minutes
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Cook time
40 minutes
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Serves
2 to 4
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One-Skillet Sausage, Peppers, Potatoes, and Onions
Ingredients
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3 tablespoons
olive oil, divided
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4
spicy Italian sausages
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1 pound
baby potatoes, ideally assorted colors, or yellow, halved
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2 pinches
kosher salt, plus more to taste
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2
bell peppers, roughly chopped (circa 1-inch chunks)
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1
large red onion, roughly chopped (circa 1-inch chunks)
Directions
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Set a 10-inch cast-iron skillet over medium-high heat. After it gets good and hot, add the olive oil, then the sausages. Brown all over—about 2 minutes per side—then remove to a waiting plate. We’re not trying to cook them through, just sear ’em!
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Add another tablespoon olive oil to the skillet, followed by the potatoes, cut side facing down. Season with a big pinch of salt. Cook these for 5 minutes until browned, then flip and cook another 5 minutes. Transfer these to the plate with the sausages.
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Add the remaining tablespoon olive oil, then the peppers and onion. Season with a big pinch of salt. Sauté, stirring occasionally, until tender—about 10 minutes. Add the sausages and potatoes back to the skillet. Pour 1/3 cup water evenly over the top and cover the pan with a lid.
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Cook for 10 to 15 minutes until the sausage is cooked through and the potatoes are tender, lifting the lid for the last few minutes. Taste and adjust the salt accordingly.
Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.
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