This dinner is so easy and full of delicious flavors! Last night was the second time we made it, and we loved it both times. We really scarfed it down - Steve took two huge helpings and I ate more than I should have. When it came time to packing away the leftovers, there wasn't enough for both of us so I unselfishly let him have what was left for lunch today while I settled for frozen pizza. Sigh. I must really love that man because this meal hit a spot with me last night. If it weren't for my lap band, I probably would have eaten the whole pan! Here's the recipe:
Sausage and Potatoes
Recipe by Kristen at www.forkfulofcomfort.com
with some tweaks by me
Ingredients:
14-16 oz smoked sausage (we used Hillshire Farms because it was on sale)
2 lbs russet potatoes
1 medium onion (I use yellow onions)
1-2 garlic cloves (our garlic was old so we sprinkled in garlic powder)
1 T olive oil
1-2 T butter
salt and pepper to taste
herbs (we used oregano but you could use any you'd like)
ground cayenne pepper (optional)
hot sauce (optional)
Directions:
Heat the olive oil and 1 T of butter in a really large saute pan on the stove top. While the oil gets hot, but before it starts to steam, slice the potatoes in thin slices, doing your best to make them the same thickness so they'll cook evenly. You can arrange the potatoes around the bottom of the pan to get one side crispy or just throw them all in haphazardly. We started out arranging them, but eventually just tossed them all together. Cook for 8-10 minutes or until one side of potatoes are crispy.
While potatoes are cooking, slice the sausage in 1-inch pieces and set aside. Last time, when I prepared the onion, I sliced it. Last night, Steve did all the prep work before I got home from work and he had diced the onion. Both ways worked fine, so however you'd like to cut the onion, go for it. Just try to make sure all the pieces are as uniform as possible so they'll cook evenly. Mince garlic if using the real stuff, which I'd recommend.
When the timer goes off for the potatoes, do your best to flip the slices to the other side, or get the top layer on the bottom. Salt and pepper to taste. This is a great time to do this because the potatoes are soft enough to hold on to the seasoning. Cook potatoes for 5 more minutes. I covered the pan to help cook the potatoes, but this probably helped kill a little of the crispiness. Your choice.
At the end of the 5 minutes, toss in the sausage, garlic, and onions to the potatoes with the optional 1 T of butter. Sprinkle in your herbs, I used probably 1 tsp but honestly didn't measure. This is also when I sprinkled in the garlic powder since our garlic had gone bad. I thought the cayenne pepper was paprika, Steve had gotten out all the spices, so I liberally sprinkled everything with it, probably 1 tsp or so. I was worried once I saw what it really was, but it ended up being perfect - I liked the faint kick it gave. Cook everything together until the onions are soft and the sausages are cooked through, roughly another 5-7 minutes.
Sausage and Potatoes
Recipe by Kristen at www.forkfulofcomfort.com
with some tweaks by me
Ingredients:
14-16 oz smoked sausage (we used Hillshire Farms because it was on sale)
2 lbs russet potatoes
1 medium onion (I use yellow onions)
1-2 garlic cloves (our garlic was old so we sprinkled in garlic powder)
1 T olive oil
1-2 T butter
salt and pepper to taste
herbs (we used oregano but you could use any you'd like)
ground cayenne pepper (optional)
hot sauce (optional)
Directions:
Heat the olive oil and 1 T of butter in a really large saute pan on the stove top. While the oil gets hot, but before it starts to steam, slice the potatoes in thin slices, doing your best to make them the same thickness so they'll cook evenly. You can arrange the potatoes around the bottom of the pan to get one side crispy or just throw them all in haphazardly. We started out arranging them, but eventually just tossed them all together. Cook for 8-10 minutes or until one side of potatoes are crispy.
While potatoes are cooking, slice the sausage in 1-inch pieces and set aside. Last time, when I prepared the onion, I sliced it. Last night, Steve did all the prep work before I got home from work and he had diced the onion. Both ways worked fine, so however you'd like to cut the onion, go for it. Just try to make sure all the pieces are as uniform as possible so they'll cook evenly. Mince garlic if using the real stuff, which I'd recommend.
When the timer goes off for the potatoes, do your best to flip the slices to the other side, or get the top layer on the bottom. Salt and pepper to taste. This is a great time to do this because the potatoes are soft enough to hold on to the seasoning. Cook potatoes for 5 more minutes. I covered the pan to help cook the potatoes, but this probably helped kill a little of the crispiness. Your choice.
At the end of the 5 minutes, toss in the sausage, garlic, and onions to the potatoes with the optional 1 T of butter. Sprinkle in your herbs, I used probably 1 tsp but honestly didn't measure. This is also when I sprinkled in the garlic powder since our garlic had gone bad. I thought the cayenne pepper was paprika, Steve had gotten out all the spices, so I liberally sprinkled everything with it, probably 1 tsp or so. I was worried once I saw what it really was, but it ended up being perfect - I liked the faint kick it gave. Cook everything together until the onions are soft and the sausages are cooked through, roughly another 5-7 minutes.
Yesterday, I happened to find an easy roasted tomato recipe on Pinterest and since we had all the ingredients on hand, I quickly threw this together as a surprise for Steve, putting it in the oven right after I flipped the potatoes to their second side.
Roasted Parmesan Tomatoes
Recipe by mykitchenaffair.blogspot.com
Ingredients:
2-3 medium ripe tomatoes
1/3 c Parmesan cheese (not the kind in the green can but it would work okay, I think)
Oregano
Salt
Pepper
Olive oil
Directions:
Slice tomatoes fairly thickly; I got about 4 slices per tomato. Place in baking dish. Sprinkle each slice with salt, pepper, oregano, and Parmesan cheese. Drizzle slices with olive oil. Bake for 10-15 minutes at 450 degrees F.
So simple yet so tasty. I'm already thinking of ways to tweak it - use different cheese (mozzarella!) and different herbs. We ate it by itself but it would also be nice on a piece of buttered toast or baguette.
You can't get easier than these two dishes and they're packed full of flavor. I hope you enjoy trying them!
Roasted Parmesan Tomatoes
Recipe by mykitchenaffair.blogspot.com
Ingredients:
2-3 medium ripe tomatoes
1/3 c Parmesan cheese (not the kind in the green can but it would work okay, I think)
Oregano
Salt
Pepper
Olive oil
Directions:
Slice tomatoes fairly thickly; I got about 4 slices per tomato. Place in baking dish. Sprinkle each slice with salt, pepper, oregano, and Parmesan cheese. Drizzle slices with olive oil. Bake for 10-15 minutes at 450 degrees F.
So simple yet so tasty. I'm already thinking of ways to tweak it - use different cheese (mozzarella!) and different herbs. We ate it by itself but it would also be nice on a piece of buttered toast or baguette.
You can't get easier than these two dishes and they're packed full of flavor. I hope you enjoy trying them!