One-Pan Kielbasa Sausage and Potato Skillet – A Smoky, Satisfying Weeknight Staple
This one-pan kielbasa and potato skillet is a smoky, savory dinner made with crispy sausage, tender baby potatoes, and sweet bell peppers. Easy to prep and bursting with flavor, it’s the perfect weeknight comfort meal that comes together in just 35 minutes with minimal cleanup.
Ingredients
- 14 oz kielbasa sausage smoked or Polish-style, sliced
- 1.5 lbs baby potatoes halved
- 1 yellow onion sliced
- 2 bell peppers sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- ½ tsp paprika
- Salt and black pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Toss potatoes with 1 tbsp olive oil, paprika, salt, and pepper. Spread on one side of a lined baking sheet.
- Add sliced kielbasa, peppers, and onions to the other side. Drizzle remaining oil and season.
- Roast for 25 minutes, flipping everything halfway through.
- Sprinkle minced garlic over everything during the last 5 minutes of roasting.
- Garnish with parsley and serve hot from the pan.
Notes
Secret Tips for the Best Kielbasa and Potato Skillet
- Sear the kielbasa before baking: For an extra-crispy edge and intensified smoky flavor, pan-sear the sliced kielbasa for 2–3 minutes per side before roasting. This caramelizes the exterior and locks in juices.
- Soak potatoes for extra crisp: After slicing, soak the baby potatoes in cold water for 10 minutes. This removes excess starch and helps them roast up with that golden, crispy finish.
- Use two heat zones in your oven: Arrange the sheet pan so the potatoes are closer to the hotter part of your oven (often the back). This ensures the dense spuds get a head start on crisping while the sausage and veggies roast evenly.
- Sprinkle smoked paprika on the sausage: A dusting of smoked paprika on the kielbasa slices adds depth and enhances the sausage’s natural flavor. Try Hungarian-style paprika for a deeper, richer profile.
- Add garlic at the end: Stir in the minced garlic during the last 5 minutes of roasting to prevent burning and keep its flavor punchy and aromatic.
- Deglaze with balsamic or apple cider vinegar: Right after roasting, toss the hot pan contents with a teaspoon of vinegar. It lifts the fond (brown bits) from the pan and adds a pop of acidity that balances the rich sausage and oil.
- Finish with a flavored oil drizzle: After baking, drizzle a touch of chili garlic oil or lemon-infused olive oil for an extra layer of flavor without extra effort.