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20-MINUTE SMOKED SAUSAGE AND POTATO SKILLET

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INGREDIENTS

  • 1 pound baby Yukon gold potatoes
  • 2 tablespoons finely chopped shallot
  • 1 large red pepper chopped
  • 2 tablespoons olive oil divided
  • 2 tablespoons unsalted butter divided
  • 1 teaspoon minced garlic (or 2 cloves)
  • 1 package (13 ounces) smoked sausage (we use turkey sausage to keep this on the healthier side!) sliced into coins
  • 1 teaspoon paprika
  • 1/2 teaspoon roasted garlic powder
  • 1/4 teaspoon onion powder
  • Fine sea salt and freshly cracked pepper
  • Optional: fresh chopped parsley
  • Serve with: freshly grated Parmesan cheese or dipping sauce (Note 1)

INSTRUCTIONS

  • Place potatoes in a single layer on a large microwave-safe plate. Microwave on high power for 2 minutes. Flip potatoes over and continue to microwave for about 2-3 minutes longer. (If the potatoes are larger, they’ll take a couple of minutes longer; pierce each potato once with a fork if needed) The potatoes should be tender. Let cool slightly then cut in half then half again to get quarters.
  • While potatoes are cooling, finely chop the shallot and chop the red pepper.
  • Add 1 tablespoon oil and 1 tablespoon butter to a large heavy-bottomed pot (12 inches or larger). Heat to medium heat, and as soon as the butter is nearly melted, add in the shallot. Stir for 1 minute and add in the garlic and stir for about 20-30 seconds. Lower heat if either are cooking too quickly. Add in the remaining 1 tablespoon olive oil, paprika, garlic powder, onion powder, and chopped red pepper. Cook, stirring occasionally with a wooden spoon for 3-4 minutes.
  • Meanwhile, slice the sausage into coins on the diagonal. Push the red pepper to the side and add the remaining 1 tablespoon butter and the potatoes. Cook for 2-3 minutes to crisp up the potatoes and coat all ingredients.
  • Push everything to the side, add in the sausage, and cook for another 2-4 minutes, until all the oil/butter is fully absorbed, veggies are crisp-tender, and sausage is heated through. Season to taste with salt and pepper. (I add about 1/2 teaspoon salt and 1/4 teaspoon pepper.) Increase any spices as desired. (Spices can greatly vary based on brand, so you might want more.)
  • Serve with freshly chopped parsley and sauce (See Note 1) if desired.
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