Roasted potatoes get a big flavor boost when you coat them in a combination of olive oil and a little rendered fat from your favorite variety of sausage prior to popping them in the oven.
For this recipe we chose andouille, a spicy, smoked pork sausage commonly used in Cajun dishes like gumbo and jambalaya.
Making roasted potatoes this way is easy to do, and you can use different varieties of sausage to achieve various flavor profiles.
Simply dice and cook the sausage, then coat the potatoes in a little of the rendered fat combined with olive oil.
Roast the potatoes until golden brown, combine with the sausage and some chopped scallions or fresh herbs before serving.
Andouille Roasted Potatoes
- 1-1/2 lbs baby potatoes, quartered
- 1 link andouille sausage, quartered lengthwise and diced
- 1-1/2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 1 scallion, chopped
- Preheat the oven to 400°F.
- Heat a heavy, oven-proof skillet over medium-high heat and add the sausage. Sauté until lightly browned and some of the fat has been rendered.
- Transfer the sausage to a paper towel-lined plate.
- Drain all but 1 tablespoon of the rendered fat from the pan.
- Add the olive oil to the pan along with the potatoes and sauté for 3 to 4 minutes.
- Season with the smoked paprika, and add salt and freshly ground black pepper to taste.
- Place the pan in the oven and roast until the potatoes are golden brown and tender, 12 to 15 minutes, turning them once about midway through the cooking time for even browning.
- Return the sausage to the pan, add the chopped scallion, toss and transfer to a serving dish.