Sheet Pan Sausage and Potatoes is a one-tray, hassle-free dinner that delivers big on flavor with minimal cleanup. Sheet pan meals have gained popularity for being easy, efficient, and versatile—and this sausage and potatoes version is no exception. With smoky sausage, tender seasoned potatoes, and sweet red onion, all roasted together, you get a complete meal in under an hour. Whether feeding a busy weeknight crowd or prepping for meal-prep lunches, this recipe is a dependable crowd-pleaser that hits savory, hearty, and simple notes all at once.
Why You’ll Love This Recipe
- One and done: everything bakes together on one sheet, so cleanup is a breeze.
- Customizable proteins & vegetables: swap the sausage or potato variety to suit your tastes or dietary needs.
- Crowd-friendly flavors: the blend of Italian herbs, olive oil, and fresh seasonings makes it universally appealing.
- Great for leftovers: the flavors deepen overnight, and reheats well in oven or air fryer.
- Flexible timing: you can start it a little earlier and let it stay warm, or finish it just in time for dinner.
Ingredients
Here’s a refined list of what you’ll need (feel free to adapt as noted later):
- 1 13-ounce precooked sausage or kielbasa, any variety (chicken, pork, turkey, or beef); sliced into ½-inch rounds
- 2 lb Russet potatoes (or your favorite potato variety), diced into 1-inch cubes
- 1 large or extralarge red onion, cut into thick wedges
- 3 to 4 Tbsp olive oil (or a little more if desired)
- 2 tsp Italian seasoning (adjust to taste)
- 1 tsp kosher salt (or to your preference)
- ½ tsp freshly ground black pepper (or to taste)
- Freshly grated Parmesan cheese (optional, for garnish)
Step-by-Step: How to Make Sheet Pan Sausage and Potatoes
- Preheat the oven
Set your oven to 425 °F (220 °C). If you have a convection or fan mode, use that to promote more even browning. - Prepare your pan
Line a large rimmed baking sheet with aluminum foil or parchment for easier cleanup (optional but helpful). - Combine the ingredients
On the sheet pan, spread out the diced potatoes and onion wedges. Add the sliced sausage. Drizzle with olive oil, then sprinkle evenly with Italian seasoning, salt, and black pepper. Use your hands (or two spatulas) to toss and turn everything so that all pieces are well coated and somewhat spaced out. - Roast, toss, and finish
Place the sheet in the preheated oven. Bake for 40 to 45 minutes, or until the potatoes are tender inside and have reached your preferred level of browning. At about the 20- to 25-minute mark, pull the pan out and toss or stir the ingredients gently to ensure even cooking and crisping.
Starting at about 30 minutes, test a potato piece to gauge doneness, keeping in mind ovens and pan materials vary. - Garnish and serve
Once roasted, optionally sprinkle freshly grated Parmesan on top before serving. Serve hot, directly from the pan or portion onto plates or meal prep containers.
Helpful Tips
- Uniform size is key: try to cut potatoes into similar 1-inch cubes so they cook evenly.
- Don’t overcrowd: give ingredients a bit of breathing room—crowding leads to steaming rather than roasting.
- Start with preheated pan? If you like extra crisp, preheat the sheet pan in the oven, then very carefully transfer vegetables and sausage onto the hot surface.
- Flip only once: tossing midway is enough; too many stirs break up the pieces.
- Check early: ovens vary—start checking doneness at 30 minutes to avoid overcooking.
- Crispy edges: if you want extra crisp, switch to broil for the final 2–3 minutes (keep a close eye so nothing burns).
- Extra flavor boost: drizzle with a splash of balsamic vinegar or lemon juice just before serving for brightness.
Substitutions and Variations
- Potato swaps: feel free to use Yukon Gold, red potatoes, sweet potatoes, or fingerling potatoes—adjust roasting time accordingly.
- Vegetable additions: toss in bell peppers, zucchini, carrots, or Brussels sprouts (cut to size) for added color and nutrients.
- Different sausage types: use andouille, chorizo, kielbasa, chicken sausage, vegan sausage, or bratwurst—choose whatever you enjoy.
- Seasoning variations: use smoked paprika, garlic powder, rosemary, thyme, or Cajun seasoning instead of Italian herb blend.
- Cheese options: in place of Parmesan, try shredded cheddar, Pecorino Romano, or crumbled feta.
- Spicy kick: add red pepper flakes or thin slices of fresh jalapeño.
- Lighter oil option: swap part of the olive oil for cooking spray or a bit of broth (though you’ll lose some crisping).
Storage Instructions
- Refrigerator: Store cooled leftovers in an airtight container for up to 5 days.
- Freezer: Portion into freezersafe containers or bags; they last for up to 4 months.
- Reheating:
- Oven or toaster oven: reheat at 375 °F (190 °C) until warm and crisp (about 10–15 minutes).
- Air fryer: reheat at 350 °F (175 °C) for 5–8 minutes, shaking halfway.
- Microwave: okay for quick heat, though you’ll lose crispness; consider finishing under a broiler or in a skillet.
Nutritional Information
(Estimates per 1 serving, when total recipe yields ~4 servings)
- Calories: ~636 kcal
- Carbohydrates: ~39 g
- Protein: ~20 g
- Total Fat: ~45 g
- Saturated Fat: ~13 g
- Polyunsaturated Fat: ~28 g
- Cholesterol: ~83 mg
- Sodium: ~1,404 mg
- Fiber: ~4 g
- Sugar: ~5 g
Keep in mind these values will shift depending on sausage type, potato variety, amount of oil, and any additions or substitutions.
Serving Suggestions
- Serve alongside a crisp green salad to balance the richness.
- Offer a dipping sauce—mustard, aioli, or spicy mayo pairs nicely.
- For added freshness, sprinkle chopped parsley or chives on top.
- Squeeze a bit of lemon or lime juice over before serving to brighten flavors.
- Serve with steamed greens, roasted asparagus, or a side of garlic bread for a heartier meal.
Frequently Asked Questions About Sheet Pan Sausage and Potatoes
Q: Can I use raw sausage instead of precooked?
A: Yes — you can substitute raw sausage, but adjust cooking time accordingly. You may want to parcook or partially cook the raw sausage first (e.g. in a skillet) so that it finishes at the same time as the potatoes, or slice it thinner to ensure proper cooking. Keep an eye on internal temperature (safe is 160–165 °F depending on meat) when using raw meat.
Q: What if my potatoes are cooking slower than the sausage?
A: If your potatoes aren’t softening by halfway through, you can parboil them for 5 minutes before roasting. Alternatively, you can remove the sausage early (if done) and let the potatoes finish longer.
Q: Can I make this gluten-free or dairy-free?
A: Yes — choose a gluten-free sausage and omit (or substitute) the Parmesan cheese. The rest of the recipe is naturally dairy-free if cheese is skipped.
Q: Can I scale this up or down?
A: Absolutely. Use the same ratios and seasonings. Be careful not to overcrowd the sheet when scaling up; you may need two pans.
Q: How crisp will the potatoes get?
A: That depends on potato type, oil, oven heat, and spacing. Russets and Yukon Golds generally crisp better. Using convection or finishing under broil helps.
Q: What sides go well with this dish?
A: Bright, fresh vegetables or salads (e.g. arugula salad, cucumber tomato salad) are great; a light coleslaw or steamed greens also complement it nicely.
Conclusion
Thank you so much for trying this Sheet Pan Sausage and Potatoes recipe! I hope it becomes a fast favorite in your dinner rotation. It’s one of those meals I come back to again and again because it’s so easy, flavorful, and satisfying. Whether you’re cooking for family, prepping for the week, or just want something tasty without fuss, this sheet-pan meal delivers. Enjoy every bite, and may your kitchen be filled with delicious smells and happy memories. Happy cooking—and thank you for being part of this foodloving community!
Print
Sheet Pan Sausage and Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
Description
Sheet Pan Sausage and Potatoes is a quick, satisfying one-pan meal featuring crispy potatoes, smoky sausage, and roasted onions. It’s ideal for weeknight dinners or meal prep, packed with flavor and easy cleanup.
Ingredients
1 (13 oz) precooked sausage or kielbasa (chicken, pork, turkey, or beef), sliced into ½-inch rounds
2 lbs Russet potatoes, diced into 1-inch cubes
1 large red onion, cut into thick wedges
3–4 tbsp olive oil
2 tsp Italian seasoning
1 tsp kosher salt
½ tsp black pepper
Optional: freshly grated Parmesan for garnish
Instructions
- Preheat the oven
Set your oven to 425 °F (220 °C). If you have a convection or fan mode, use that to promote more even browning. - Prepare your pan
Line a large rimmed baking sheet with aluminum foil or parchment for easier cleanup (optional but helpful). - Combine the ingredients
On the sheet pan, spread out the diced potatoes and onion wedges. Add the sliced sausage. Drizzle with olive oil, then sprinkle evenly with Italian seasoning, salt, and black pepper. Use your hands (or two spatulas) to toss and turn everything so that all pieces are well coated and somewhat spaced out. - Roast, toss, and finish
Place the sheet in the preheated oven. Bake for 40 to 45 minutes, or until the potatoes are tender inside and have reached your preferred level of browning. At about the 20- to 25-minute mark, pull the pan out and toss or stir the ingredients gently to ensure even cooking and crisping.
Starting at about 30 minutes, test a potato piece to gauge doneness, keeping in mind ovens and pan materials vary. - Garnish and serve
Once roasted, optionally sprinkle freshly grated Parmesan on top before serving. Serve hot, directly from the pan or portion onto plates or meal prep containers.
Notes
Cut potatoes evenly to ensure uniform cooking.
Store leftovers in fridge for up to 5 days or freeze up to 4 months.
Reheat in oven or air fryer for best texture.
Add bell peppers or swap potatoes for sweet potatoes for variety.
Nutrition
- Serving Size: 1 portion
- Calories: 636
- Sugar: 5g
- Carbohydrates: 39g
- Protein: 20g
