Crispy Chili-Lime Roasted Potatoes and Smoked Sausage

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb baby or Yukon Gold potatoes, 1/4-inch slices
• 14 oz smoked sausage (kielbasa or andouille), 1/2-inch rounds
• 1 medium red onion, sliced
• 1 red bell pepper, sliced
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4–1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• Zest of 2 limes + 3 tbsp lime juice (about 2 limes)
• 2 tbsp chopped fresh cilantro (optional, for serving)

Do This

• 1. Heat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or lightly oil it.
• 2. In a large bowl, whisk olive oil, chili powder, smoked paprika, cumin, cayenne, garlic powder, salt, pepper, lime zest, and lime juice.
• 3. Add sliced potatoes and toss very well to coat; spread in a single layer on the pan.
• 4. Toss sausage, onion, and bell pepper in the same bowl with remaining seasoning; scatter over and between potatoes.
• 5. Roast 35–40 minutes, flipping everything once halfway, until potatoes are crisp and golden and sausage edges are browned.
• 6. Taste and adjust salt/lime. Garnish with cilantro and extra lime wedges; serve hot straight from the pan.

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Why You’ll Love This Recipe

• Everything roasts on one sheet pan for easy prep and even easier cleanup.
• The chili-lime seasoning gives a perfect balance of smoky heat, bright citrus, and savory richness.
• Smoked sausage adds big flavor fast, so you get a cozy, hearty meal without simmering for hours.
• Crispy-edged potatoes, caramelized onions, and charred peppers make every bite full of texture.

Grocery List

• Produce: Baby or Yukon Gold potatoes, red onion, red bell pepper, limes, fresh cilantro (optional)
• Dairy: Sour cream or plain Greek yogurt for serving (optional)
• Pantry: Smoked sausage (kielbasa or andouille), olive oil, chili powder, smoked paprika, ground cumin, cayenne pepper, garlic powder, kosher salt, black pepper

Full Ingredients

For the Chili-Lime Roasted Potato and Sausage Bake

• 2 lb baby potatoes or Yukon Gold potatoes, sliced into 1/4-inch rounds
• 14 oz smoked sausage (such as kielbasa or andouille), sliced into 1/2-inch rounds
• 1 medium red onion, halved and thinly sliced (about 1 1/2 cups)
• 1 medium red bell pepper, seeded and sliced into 1/2-inch strips
• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4–1/2 tsp cayenne pepper (use 1/4 tsp for moderate heat, 1/2 tsp for spicier)
• 1 tsp garlic powder
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• Zest of 2 limes (finely grated)
• 3 tbsp freshly squeezed lime juice (from about 2 limes)

For Serving (Optional but Delicious)

• 2 tbsp chopped fresh cilantro or flat-leaf parsley
• Lime wedges for squeezing over at the table
• Sour cream or plain Greek yogurt for dolloping
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Position a rack in the center of your oven and preheat to 425°F (220°C). A hot oven is key for crisp, browned potatoes and nicely caramelized sausage.

Line a large rimmed baking sheet (about 18 x 13 inches) with parchment paper for easy cleanup, or lightly coat it with a thin film of olive oil. Make sure the pan is large enough to hold everything in a mostly single layer; crowded pans steam instead of roast.

Step 2: Mix the chili-lime seasoning

In a large mixing bowl (big enough to hold all the potatoes and sausage), combine:

• 3 tbsp olive oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/4–1/2 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Zest of 2 limes
• 3 tbsp freshly squeezed lime juice

Whisk until the oil, lime juice, spices, and zest are well combined and form a loose, fragrant paste. It should smell smoky, tangy, and a little spicy. If you already know you prefer less heat, stick with the smaller amount of cayenne for now—you can always add hot sauce at the table.

Step 3: Season the potatoes

Scrub the potatoes well (no need to peel if using thin-skinned potatoes). Slice into roughly 1/4-inch thick rounds, trying to keep the pieces similar in thickness so they cook evenly.

Add the sliced potatoes to the bowl with the chili-lime seasoning. Toss thoroughly, using your hands or a large spoon, making sure every slice is well coated with the mixture. Take a moment to separate any slices that stick together so the seasoning can get between them.

Transfer the seasoned potatoes to the prepared baking sheet and spread them into a mostly single, slightly overlapping layer. This ensures maximum contact with the hot pan and helps them crisp up nicely.

Step 4: Add the sausage, onions, and peppers

Slice the smoked sausage into 1/2-inch thick rounds. Halve and thinly slice the red onion, and cut the red bell pepper into 1/2-inch wide strips.

Place the sausage, onion, and bell pepper into the same bowl that held the potatoes. There should still be some residual seasoning clinging to the bowl; toss everything together so that the vegetables and sausage pick up that remaining flavor. If the mixture looks dry, drizzle in up to 1 additional tablespoon of olive oil and toss again.

Scatter the sausage rounds, onions, and peppers over and around the potatoes on the sheet pan. Nestle some sausage pieces and peppers down between the potatoes so everything mingles and flavors each other as it roasts.

Step 5: Roast until crisp, browned, and tender

Place the pan in the preheated oven and roast for 35–40 minutes, or until the potatoes are tender all the way through and deeply golden at the edges, and the sausage is browned and slightly crisped.

About 20 minutes into roasting, use a sturdy spatula to carefully flip and toss the potatoes, sausage, and vegetables, spreading them back into an even layer. This mid-roast flip encourages even browning and keeps anything from sticking.

Check for doneness at 35 minutes by piercing a thicker potato slice with a fork. It should slide in easily and the edges should look crisp and browned. If needed, continue roasting for another 5 minutes.

Step 6: Finish with fresh lime and serve

Remove the pan from the oven and let it sit for 2–3 minutes. Taste a piece of potato and a slice of sausage. Adjust seasoning with a pinch more salt if needed, and squeeze over a little extra lime juice if you want more brightness.

Sprinkle with chopped fresh cilantro (or parsley) for color and freshness. Serve the chili-lime roasted potato and sausage bake straight from the hot pan, with lime wedges on the side for extra zing and a spoonful of sour cream or Greek yogurt if you like something cool and creamy alongside the heat.

This dish is hearty enough to be a full meal on its own, but it also pairs nicely with a simple green salad or roasted vegetables.

Pro Tips

• Slice evenly for even cooking. Keep potato slices close to 1/4 inch thick so they cook through in the same time as the sausage and vegetables.
• Do not overcrowd the pan. If your sheet pan is smaller, divide between two pans so ingredients can brown instead of steam.
• Adjust the heat level to taste. Use less cayenne for a milder bake, or add a drizzle of your favorite hot sauce after roasting for extra kick.
• Use pre-cooked smoked sausage. Kielbasa, andouille, or another fully cooked smoked sausage work best for this quick roast method.
• For extra crisp edges, skip parchment. Lightly oiling the bare metal pan allows more direct contact and browning, though clean-up will be a bit more involved.

Variations

• Veggie-packed version: Add chunks of zucchini, broccoli florets, or thinly sliced carrots along with the bell pepper and onion. Just keep everything cut to similar size so it roasts evenly.
• Cheesy finish: In the last 5 minutes of baking, sprinkle 1/2–1 cup shredded sharp cheddar or pepper jack over the pan and return to the oven until melted and bubbly.
• Extra smoky ranch-style twist: Add 1 tsp dried oregano and 1 tsp dried thyme to the seasoning mix, and finish the hot bake with a drizzle of ranch dressing in place of sour cream.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat in a 400°F (200°C) oven or toaster oven for 10–15 minutes, stirring once, until hot and slightly crisp again. You can also reheat in a skillet over medium heat with a tiny splash of oil.

For make-ahead prep, you can slice the sausage, onion, and pepper up to 2 days in advance and store them in separate containers in the refrigerator. Potatoes are best sliced just before roasting so they do not discolor, but you can mix the chili-lime seasoning up to 3 days ahead and keep it covered in the fridge; whisk well before using.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 650 calories, 35 g fat, 55 g carbohydrates, 6 g fiber, 18 g protein, 1,400 mg sodium. Actual nutrition will vary based on the specific sausage, potato variety, and any toppings you choose.