4largepotatoespeeled and quartered, yellow or russet, about 2 pounds
3tablespoonsolive oilextra virgin, separated
pinchred pepper flakesoptional
4Italian sausagescut into thirds
1red peppertrimmed and sliced
1yellow peppertrimmed and sliced
salt and pepper to taste
3-4tablespoonsItalian flat-leaf parsleyfresh and finely chopped
Preheat oven to 425° F (220° C).
Place oven grate on the lower center rack, that is the second from the bottom.
Add the potato wedges to a large pot of cold salted water.
Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
Add the 2 sliced onions and cook for about 5-7 minutes.
Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.
Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
Check the potatoes for doneness.
If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.
Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.
Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
Toss gently together.
If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
Cover with aluminum foil and bake for about 20 minutes.
Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
Transfer to a serving dish, garnish with fresh chopped parsley and serve.
use Italian sausage made with lean pork meat;
add carrots, broccoli or cauliflower to increase the vegetable intake;
leftovers can be stored in the refrigerator for up to 2 days.
Do I have to use Italian Sausage? No. This recipe works with any kind of sausage. For a leaner option, try chicken or turkey sausages. What's the best type of potatoes for this recipe? Yellow flesh potatoes are best because:
they have a waxy and firm texture;
will stay firm and retain their shape throughout the roasting time and
the interior becomes moist and flavorful when cooked.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.