Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Herb roasted potatoes with Italian peppers and sausage

December 18th, 2009 · No Comments · Breakfast, Brunch, Holiday

Herb roasted potatoes with Italian peppers and sausage

Potatoes roasted in the oven with chopped fresh herbs, peppers and an addition of Italian sausage is not a bad thing to wake up to.  You can start it the day before and pop it in the oven first thing in the morning.  Your home will smell like the holidays.


2 lbs of new potatoes or fingerlings-no need to peel, just cut in halves
kosher salt
1/4 EVOO
4 Italian banana peppers, chopped
1 cup of Cipollini onions, peeled
1 tablespoon chopped fresh Marjoram
1/2 teaspoon of chopped fresh Rosemary
1 pound of sweet or spicy Italian sausage/remove from casing* skip sausage if planning vegetarian meal*

The night before saute the sausage, stiring to break apart.  Half way through, add the onions and peppers.  Cover and refrigerate.

Next morning spread potatoes in baking pan or casserole dish.  Drizzle with olive oil and sprinkle with 1/4 teaspoon of salt.  Sprinkle fresh herbs on top.  Add onion-pepper-sausage mixture and toss all together.

Cover with foil and bake for 45 minutes at 375.  Then check to make sure potatoes are fork tender and turn oven up to 500 for 5 minutes until potatoes golden brown.  Remove from oven and cool at least 15 minutes before serving.

  • Facebook
  • Twitter
  • LinkedIn
  • Share/Bookmark
Share on Facebook

Tags: ·········

0 responses so far ↓

  • There are no comments yet...Kick things off by filling out the form below.

Leave a Comment