Garlic Herb Sausage, Potato and Pepper Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 1 lb (450 g) smoked sausage or kielbasa, sliced into 1/2-inch rounds
• 1 1/2 lb (680 g) Yukon Gold or red potatoes, 1/2-inch cubes
• 2 bell peppers (red and yellow), sliced into strips
• 1 medium yellow onion, thinly sliced
• 4 cloves garlic, minced
• 2 1/2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 1 tsp dried thyme
• 1 tsp dried rosemary, lightly crushed
• 1/2 tsp dried oregano (or Italian seasoning)
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional)
• 1 1/4 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper (plus more to taste)
• 2 tbsp chopped fresh parsley (for serving)
• 1–2 tsp red wine vinegar or lemon juice (optional, for brightness)

Do This

• 1. Heat 1 tbsp oil in a large (12-inch) skillet over medium-high heat. Brown sausage slices 4–6 minutes until deeply golden; transfer to a plate.
• 2. Add remaining oil and butter. Add potatoes in an even layer; season with about half the salt and pepper. Cook 10–12 minutes, stirring only occasionally, until browned and nearly tender.
• 3. Add onion and bell peppers; season with remaining salt, pepper, smoked paprika, thyme, rosemary, oregano, and red pepper flakes. Cook 6–8 minutes until softened and caramelized around the edges.
• 4. Make a small space in the center; add garlic. Cook 30–60 seconds until fragrant, stirring to avoid burning.
• 5. Return sausage to the skillet; toss everything together. Cook 3–5 minutes more, until sausage is hot and potatoes are fully tender with crispy edges.
• 6. Off the heat, splash in red wine vinegar or lemon juice if using. Taste and adjust seasoning.
• 7. Sprinkle with chopped parsley and serve hot, straight from the skillet.

---

Why You’ll Love This Recipe

• Perfect cold-night comfort: smoky sausage, tender potatoes, and sweet peppers all in one hearty pan.
• One-skillet meal: easy to cook, easy to clean, and no fussy techniques.
• Crispy, caramelized edges and soft centers for incredible texture in every bite.
• Flexible and forgiving: swap sausages, adjust spices, or add extras like cheese or greens.

Grocery List

• Produce: Yukon Gold or red potatoes, bell peppers (red and yellow), yellow onion, garlic, fresh parsley, optional lemon.
• Dairy: Unsalted butter, optional shredded cheese (cheddar, provolone, or mozzarella).
• Pantry: Smoked sausage or kielbasa, olive oil, dried thyme, dried rosemary, dried oregano or Italian seasoning, smoked paprika, red pepper flakes, kosher salt, black pepper, red wine vinegar (optional).

Full Ingredients

For the Skillet

• 1 lb (450 g) smoked sausage or kielbasa, cut into 1/2-inch thick rounds
• 1 1/2 lb (680 g) Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch cubes
• 2 medium bell peppers (preferably 1 red and 1 yellow), cored and sliced into 1/2-inch wide strips
• 1 medium yellow onion, halved and thinly sliced
• 4 cloves garlic, minced
• 2 1/2 tbsp olive oil, divided
• 1 tbsp unsalted butter
• 1 tsp kosher salt, plus 1/4 tsp more (or to taste)
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary, lightly crushed between your fingers
• 1/2 tsp dried oregano (or Italian seasoning)
• 1 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 2–3 tbsp water (as needed, to help potatoes cook through)

Finishing & Garnish

• 1–2 tsp red wine vinegar or fresh lemon juice (optional, for brightness)
• 2–3 tbsp chopped fresh parsley leaves
• Optional: 1/2–3/4 cup (55–85 g) shredded sharp cheddar, provolone, or mozzarella, for sprinkling on top

Step-by-Step Instructions

Step 1: Prep all your ingredients

Before you turn on the stove, get everything ready so the cooking goes smoothly. Slice the smoked sausage into 1/2-inch rounds. Scrub the potatoes (no need to peel unless you prefer them that way) and cut them into roughly 1/2-inch cubes so they cook evenly. Core and seed the bell peppers, then slice them into 1/2-inch wide strips. Peel and thinly slice the onion. Mince the garlic. Chop the fresh parsley and set it aside for serving.

Measure out the olive oil, butter, dried herbs, smoked paprika, red pepper flakes, salt, and pepper so they are ready to go. Having your ingredients prepped and within reach is the secret to a relaxed, hands-off-feeling skillet dinner.

Step 2: Brown the sausage for deep flavor

Place a large, heavy 12-inch skillet (cast iron is ideal) over medium-high heat. Add 1 tbsp of the olive oil and let it heat until it shimmers, 1–2 minutes. Add the sausage rounds in a single layer. Cook 2–3 minutes per side, without moving them too much, until they are well browned and slightly crisp on the edges. This browning builds a flavorful fond on the bottom of the pan.

Once the sausage is nicely browned, transfer it to a plate and set aside, leaving any rendered fat and browned bits in the skillet. Those will help flavor the potatoes and vegetables.

Step 3: Crisp and soften the potatoes

Reduce the heat slightly to medium or medium-high, depending on how hot your stove runs. Add the remaining 1 1/2 tbsp olive oil and the 1 tbsp butter to the skillet. Once the butter is melted and foamy, add the cubed potatoes in as close to a single layer as you can manage. Sprinkle with about 3/4 tsp of the kosher salt and a pinch of the black pepper.

Let the potatoes cook undisturbed for 4–5 minutes to develop a golden, crispy underside. Then stir and flip them, and cook another 6–8 minutes, stirring only every couple of minutes, until they are browned in spots and mostly tender. If the pan looks too dry or the potatoes seem to be browning faster than they are softening, add 2–3 tbsp of water and cover the pan with a lid for 2–3 minutes to steam them slightly. Remove the lid and continue cooking until most of the water has evaporated and the potatoes are just about cooked through.

Step 4: Caramelize the peppers and onions

Add the sliced onion and bell peppers to the skillet with the potatoes. Sprinkle over the remaining 1/2 tsp kosher salt, the rest of the black pepper, the dried thyme, dried rosemary, dried oregano, smoked paprika, and red pepper flakes (if using). Toss everything together so the vegetables are coated in the fat and seasonings.

Cook, stirring occasionally, for 6–8 minutes. You are looking for the onions to soften and turn lightly golden, and the peppers to become tender with a slight char on some edges. The potatoes will continue to crisp and caramelize during this time, building up even more flavor in the pan.

Step 5: Add the garlic and bloom the herbs

Push the vegetables and potatoes slightly to the edges of the skillet to create a small open space in the center. Add the minced garlic to this hot spot. Cook, stirring, for 30–60 seconds, just until the garlic is fragrant and loses its raw bite. Be careful not to let it burn; if the pan feels too hot, briefly reduce the heat to medium.

Toss the garlic through the potatoes and vegetables so it is evenly distributed. At this point, you should be able to smell garlic and herbs mingling with the smoky paprika and sausage drippings.

Step 6: Return the sausage and finish the skillet

Return the browned sausage and any accumulated juices on the plate to the skillet. Toss everything together thoroughly so the sausage, potatoes, peppers, and onions are well mixed. Continue to cook over medium to medium-high heat for another 3–5 minutes, stirring occasionally, until the sausage is heated through and the potatoes are fully tender but still holding their shape. Taste a potato cube; it should be creamy inside with a crisp, caramelized exterior.

If you like a touch of brightness to cut through the richness, turn off the heat and sprinkle in 1–2 tsp of red wine vinegar or fresh lemon juice. Toss to combine and taste, adjusting salt and pepper as needed. Scatter the chopped fresh parsley over the top.

If you are adding cheese, sprinkle 1/2–3/4 cup shredded cheese evenly over the skillet while it is still hot. Cover the pan for 1–2 minutes off the heat, just until the cheese melts into gooey pockets between the sausage and potatoes.

Step 7: Serve hot and enjoy

Bring the skillet straight to the table for a rustic, family-style presentation. Use a sturdy spoon or spatula to scoop generous portions, making sure each serving gets a mix of sausage, potatoes, peppers, and onions, plus any melted cheese and herbs. This dish is satisfying enough to stand on its own, but it also pairs nicely with a simple green salad, crusty bread, or steamed green beans.

Serve immediately while everything is hot, the edges are still crisp, and the skillet is sending up gentle wisps of steam. This is a dish that tastes like a cozy night in.

Pro Tips

• Cut everything evenly: Aim for 1/2-inch cubes of potato and uniform sausage slices so everything cooks at the same rate.
• Do not crowd the potatoes too much: If your skillet is smaller than 12 inches, cook the potatoes in two batches for better browning and crisp edges.
• Let things sit for color: Resist the urge to stir constantly. Leaving the potatoes and sausage in contact with the pan for a few minutes at a time helps them caramelize deeply.
• Adjust the heat as needed: If the browned bits in the pan start to look too dark, reduce the heat slightly and add a tablespoon of water to loosen them.
• Season at the end: Different sausages have different salt levels. Always taste and adjust salt, pepper, and acid (vinegar or lemon) right before serving.

Variations

• Spicy version: Use spicy andouille or hot Italian sausage, increase the red pepper flakes to 1/2–3/4 tsp, and add a pinch of cayenne for extra heat.
• Smoky paprika and cheese: Double the smoked paprika to 2 tsp, then finish with a generous layer of smoked provolone or smoked mozzarella on top.
• With greens: In the last 2–3 minutes of cooking, stir in 2–3 cups of chopped hearty greens (such as kale or Swiss chard) and cook until just wilted before serving.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. To reheat on the stovetop, warm a nonstick or cast iron skillet over medium heat, add a small drizzle of oil, and cook the leftovers, stirring occasionally, for 5–8 minutes until heated through and re-crisped in spots. You can also reheat in the microwave in 45–60 second bursts, stirring between each, though the potatoes will be softer.

For a bit of prep-ahead, you can cut the potatoes, onion, and peppers up to 1 day in advance. Store the potatoes submerged in cold water in the refrigerator (drain and pat dry before cooking), and store the onions and peppers in a sealed container. Slice the sausage and keep it refrigerated. When you are ready to cook, everything will come together very quickly.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, without optional cheese): about 600 calories; 27 g protein; 36 g fat; 46 g carbohydrates; 5 g fiber; 6 g sugar; 1,350 mg sodium (this will vary depending on the brand of sausage and exact seasoning used). Adding 1/2 cup of shredded cheese will add roughly 50–70 calories and 4–6 g protein per serving.