Fried-Potatoes & Onions/Peppers with Smoked Sausage


°2 lbs small red potatoes (you can also use regular red potatoes or golden potatoes), cut into 1 to 1 1/2 inch pieces
°1 onion, sliced ​​into thick semicircles
°1 red bell pepper, cut to 1-inch pieces
°8 oz smoked sausage or kielbasa (I use Polish smoked kielbasa), cut into 1-inch pieces
°8 oz mushrooms), halved or quartered
°1/4 cup olive oil
°4 garlic cloves, minced
°1 teaspoon of fresh thyme
°1 tbsp spice/dry herb blend
°salt, ground black pepper
°chopped fresh herbs (parsley, thyme, chives, dill, etc.)

* Methods : 

Preheat oven to 475 degrees F  (I use the convection setting on my oven, although if you don't have that option it will still work.). Place a large rimmed baking sheet in the oven at the same time, so that it heats while you prepare all the ingredients.

Scrub the potatoes well and cut them into 1 to 1½ inch pieces. Place them in a medium saucepan and fill it with water, so the water barely covers the potatoes. Bring to a boil, reduce to low heat and cook for about 5 minutes, covered, until the potatoes are half cooked. Drain the potatoes.

Meanwhile, cutting mushrooms in half or in quarters if they are large. Cut the onions into thick semicircles. Cut the bell pepper into 1 inch pieces and cut the sausage into 1 inch pieces.

In a large bowl, combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dried herbs.
When the potatoes are halfway through cooking, toss them gently with the mixture of mushrooms and peppers, as well as the sausage.

Take the hot baking sheet out of the oven and quickly spread it all out in a single layer.

Roast in preheated oven, uncovered, for 20 to 30 minutes, until vegetables are cooked through and golden brown, turning halfway through cooking. You can broil the dish for the last few minutes of cooking to give it extra browning and light shading.

Make Ahead: Prepare all the ingredients, without placing them on the baking sheet. Store in the refrigerator for up to 2 days. When ready to serve, preheat the oven with the rimmed baking sheet in it, then proceed with the rest of the steps.

Enjoy !