Ingredients:

  • 3 Tbsp Rapeseed or Vegetable Oil (high smoke point)
  • 5 lbs small, waxy Potatoes (halved or quartered)
  • 1 tsp Kosher or Sea Salt (divided)
  • 14–16 oz Smoked Sausage (Kielbasa or Andouille, sliced into ½-inch rounds)
  • 1 medium Yellow Onion (coarsely chopped)
  • 2 large Bell Peppers (1 Red, 1 Yellow, sliced into strips)
  • 3 large Garlic Cloves (minced)
  • 1 tsp Smoked Paprika
  • ½ tsp Dried Thyme or Oregano
  • ½ tsp Black Pepper (freshly ground)
  • 1 Tbsp Unsalted Butter (optional, for finishing)
  • 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions:

  1. Prep all ingredients: Chop potatoes into 1-inch pieces, slice sausage, chop onion, slice peppers, and mince garlic.
  2. Heat 3 Tbsp of oil in a large skillet (cast iron recommended) over medium-high heat until shimmering.
  3. Add the prepared potato pieces and ½ teaspoon of salt. Sauté, stirring occasionally, for 8–10 minutes until tender and golden. For best results, cover the pan for the first 5 minutes to steam, then remove the lid to crisp.
  4. Push the potatoes to one side of the pan. Add the sliced smoked sausage to the cleared area and cook for 3–4 minutes until nicely browned and fat has rendered.
  5. Stir in the chopped onion and sliced bell peppers. Cook for 3–5 minutes until the peppers are tender-crisp.
  6. Reduce the heat to medium-low. Add the minced garlic, smoked paprika, dried herbs, and the remaining salt and pepper. Stir well for about 1 minute until fragrant, being careful not to let the garlic burn.
  7. Toss all ingredients in the skillet together, ensuring everything is evenly coated in the seasonings and rendered fat.
  8. Optional: Stir in the tablespoon of unsalted butter for added sheen and richness.
  9. Taste and adjust seasoning (more salt, pepper, or paprika if needed).
  10. Remove from heat, sprinkle generously with fresh chopped parsley, and serve immediately straight from the pan.