Fried Potatoes and Onions/Peppers with Smoked Sausage

Ingredients :

2 lbs baby red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces

1 onion, sliced into thick half circles

1 red bell pepper, cut into 1-inch pieces

8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces

8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters

1/4 cup olive oil

4 garlic cloves, minced

1 teaspoon fresh thyme

1 Tablespoon spice/ dry herbs blend

salt, ground black pepper

resh herbs, minced (parsley, thyme,

chives, dill, etc)

Derictionts :

Preheat the stove to 475 degrees Fahrenheit (I utilized the convection setting on my broiler, in spite of the fact that on the off chance that you don’t have that choice, it will in any case work.). Place a huge rimmed baking sheet into the stove simultaneously, so it warms up while you are preparing every one of the fixings.
Scour the potatoes all around well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so the water is scarcely covering the potatoes. Heat it to the point of boiling, lessen to a stew and cook for around 5 minutes, covered, just until the potatoes are mostly cooked through. Channel the potatoes.
In the interim, cut the mushrooms down the middle or in quarters assuming that they are extremely enormous. Cut the onions into thick half circles. Cut the chime pepper into 1-inch pieces, and cut the wiener into 1-inch pieces.
In an enormous bowl, consolidate the onion, ringer pepper, mushrooms, olive oil, minced garlic cloves, new thyme salt, newly ground dark pepper and a combination of dry spices.
Whenever the potatoes are mostly cooked, tenderly throw them with the mushroom and pepper combination, alongside the hotdog.
Take out the searingly hot baking sheet from the broiler and immediately spread everything out in one layer.
Broil in the preheated broiler, revealed, for 20-30 minutes, until the vegetables are totally cooked through and brilliant brown, turning everything over part of the way through cooking. You can sear the dish during the most recent couple of minutes of cooking to give it additional earthiness and a slight singe.


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