HOT ITALIAN SAUSAGE, POTATOES & FRIED PEPPERS (PARTY SIZE)
Yukon and baby potatoes baked with sausage and Vidalia, topped with skillet-fried red peppers.
"Hot sausage, crispy potatoes, and sweet fried peppers — MAMA MIA, now that’s Italian!" - Alexia
Ingredients
- 5 lbs Yukon Gold Potatoes
- 2 (1 lb) bags Mixed Baby Potatoes (red, purple, white)
- 2 large Vidalia Onions
- 4 lbs Hot Italian Sausage (or Sweet Italian Sausage)
- 10 Red Peppers
- Colavita Extra Virgin Olive Oil
- Dried Parsley Flakes
- Cracked Black Pepper (to taste)
- Garlic Salt (to taste)
- Pink Himalayan Sea Salt (to taste)
- Cooking Spray
Instructions
Prepare the Potatoes
Peel, wash, and cut Yukon Gold potatoes into wedges. Wash baby potatoes, slice in half, and place all potatoes into large baking dishes sprayed with cooking spray.
Add Onions and Season
Peel and thickly slice Vidalia onions. Add them to the potatoes and season with cracked black pepper, garlic salt, and pink Himalayan sea salt. Drizzle generously with olive oil and sprinkle dried parsley flakes. Mix well.
Add and Season the Sausage
Cut the sausage into 1 1/2-inch slices. Add to the potato mixture, mix well, season again with the same spices, and drizzle with more olive oil.
Bake the Sausage and Potatoes
Cover with foil and bake at 385°F for about 1 1/2 hours.
Fry the Peppers
While the sausage and potatoes bake, wash and slice the red peppers into thick strips. In a large pan, add olive oil and sauté peppers. Season with sea salt and cracked black pepper. Add small amounts of water occasionally, cover with foil, and steam down until tender with a nice char.
Crisp and Brown
After 1 1/2 hours, remove the foil from the sausage and potatoes. Stir well, then continue baking uncovered for another hour, stirring occasionally, until potatoes are crispy and sausage is browned.
Assemble and Serve
Remove from oven and top with the fried red peppers. Serve hot and enjoy!