Sheet Pan Sausage and Potatoes

Easy Sheet Pan Sausage and Potatoes is a one-pan dinner recipe that’s ready in about 30 minutes. Made with sliced sausage, baby potatoes, bell peppers, and onion, this simple sheet pan meal is packed with flavor and requires minimal prep and cleanup — perfect for busy weeknights when you need dinner on the table fast.

Sheet Pan Sausage and Potatoes

This sheet pan sausage and potatoes recipe is one of my favorite easy weeknight dinners when I want something hearty and flavorful without a lot of work. Smoky sausage, tender potatoes, bell peppers, and onions roast together on one pan, developing delicious golden edges and plenty of savory flavor. With simple ingredients, about 30 minutes in the oven, and minimal cleanup, it’s the kind of dinner I turn to again and again on busy nights.

I also love how flexible this recipe is. You can use your favorite fully cooked pork, chicken, turkey, or beef sausage, or kielbasa, depending on what you have on hand. I cut the potatoes into small, evenly sized pieces so they become fork-tender just as the sausage and vegetables develop those flavorful roasted edges.

For more easy sheet pan dinners, try my Sheet Pan Chicken and Potatoes and Baked Crispy Chicken and Potatoes

Ingredients You Will Need

I love that this sheet pan sausage and potatoes recipe uses just a handful of simple ingredients. Here are a few notes to help you choose the best ones.

• Fully cooked sausage: Use your favorite pork, chicken, turkey, or beef sausage, or kielbasa. I especially like smoked beef sausage for its savory, smoky flavor and the way it browns in the oven.
• Potatoes: Baby potatoes are my go-to because they’re easy to prep and roast beautifully. Red or Yukon Gold potatoes work well, too. Whichever you use, cut them into evenly sized pieces so they cook at the same rate.
• Red bell pepper and yellow onion: These add color and natural sweetness. I cut them into thick slices so they don’t overcook before the potatoes are tender.
• Garlic: Fresh minced garlic adds plenty of savory flavor and pairs especially well with the sausage and potatoes.
• Olive oil: This helps everything roast and develop those delicious golden edges. I use enough to lightly coat the potatoes and vegetables without making them greasy.
• Italian seasoning, salt, and black pepper: A simple combination that adds plenty of flavor without overpowering the sausage. Since some sausages are already salty, I recommend seasoning to taste.

For a full ingredients list with measurements, check the recipe card below.

How to Make Sheet Pan Sausage and Potatoes

1. Preheat. Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper for easy cleanup, if desired. Chop the vegetables.

1. Toss everything. Place the sausage, potatoes, bell pepper, onion, and garlic in a large bowl. Drizzle with the olive oil, then add the Italian seasoning, salt, and black pepper. Toss well until everything is evenly coated with the oil and seasonings.

Tip: Make sure the potatoes are well coated with oil, since this helps them brown and keeps the seasonings from collecting in just one area.

1. Bake. Spread the sausage and vegetables evenly over the prepared baking sheet. Bake for 25–30 minutes, stirring or flipping everything about halfway through cooking. The dish is ready when the potatoes are fork-tender and the sausage and vegetables are lightly browned.

1. Serve. Remove the sheet pan from the oven and serve the sausage and potatoes warm.

TIPS FROM NELI’S KITCHEN

My Top Tips for Best Results

Here’s what I’ve found works best for getting tender potatoes and nicely browned sausage and vegetables:

• Cut the potatoes evenly. I aim for about 1-inch pieces so they cook through at the same rate.
• Keep the peppers and onions thick. They cook faster than the potatoes, so thicker slices keep them from getting too soft or charred.
• Don’t overcrowd the pan. This is my biggest tip! Spread everything in a single layer so it roasts and browns instead of steaming. If necessary, use two sheet pans.
• Use enough olive oil. Make sure the potatoes and vegetables are lightly coated so they roast and develop golden edges.
• Stir halfway through. I always give everything a good toss so more of the sausage and vegetables have a chance to brown.
• Check the potatoes for doneness. They should be fork-tender in the center with lightly golden edges. If they need a few extra minutes, simply keep roasting.

Sheet Pan Sausage and Potatoes

This Sheet Pan Sausage and Potatoes recipe is everything a weeknight dinner should be — simple, hearty, and packed with flavor. Sausage, potatoes, and veggies roast together on a single pan, making prep and cleanup a breeze. Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 4

Ingredients  

• 16 ounces fully-cooked sausage (chicken, pork, turkey, beef sausage, or kielbasa), sliced into ½-inch rounds
• 1.5 pounds baby potatoes, or your favorite potatoes, cut into 1-inch pieces
• 1 red bell pepper, cut into thick slices
• 1 large yellow onion, cut into thick slices
• 3 cloves garlic, minced
• 3 tablespoons olive oil, or more as desired
• 2 teaspoons Italian seasoning, or to taste
• 1 teaspoon kosher salt, or to taste
• ½ teaspoon freshly ground black pepper, or to taste

Instructions 

• Preheat the oven. Preheat oven to 400°F. Line a large baking sheet with parchment paper for easier cleanup, if desired.
• Toss everything together. Add the sausage, potatoes, bell pepper, onion, and garlic to a large bowl. Drizzle with olive oil and sprinkle with Italian seasoning, salt, and black pepper. Toss until everything is evenly coated.
• Bake. Spread everything in an even layer on the prepared baking sheet. Bake for 25–30 minutes, stirring halfway through, until the potatoes are fork-tender and everything is lightly browned.
• Serve. Remove from the oven and serve warm.

Notes

• Cut the potatoes into similar 1-inch pieces so they cook evenly and are tender by the time the sausage and vegetables are browned.
• Keep the peppers and onions in fairly thick slices since they cook more quickly than the potatoes.
• Give everything plenty of room on the baking sheet. If the pan looks crowded, use two pans so the ingredients roast rather than steam.
• Cooking times can vary depending on your oven and the size of the potatoes. Use the potatoes as your guide—they’re ready when easily pierced with a fork.

Nutrition

• Calories: 619 kcal
• Carbohydrates: 38 g
• Protein: 20 g
• Fat: 43 g
• Saturated Fat: 13 g
• Polyunsaturated Fat: 5 g
• Monounsaturated Fat: 23 g
• Cholesterol: 79 mg
• Sodium: 1588 mg
• Potassium: 1113 mg
• Fiber: 5 g
• Sugar: 4 g
• Vitamin A: 954 IU
• Vitamin C: 75 mg
• Calcium: 64 mg
• Iron: 4 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

Serving Suggestions

I often serve these sheet pan sausage and potatoes just as they are – it’s already a hearty, complete meal. If I want something extra, I like to keep the sides fresh and simple.

• Something green: A simple mixed green salad, steamed green beans, quick & easy steamed broccoli, or asparagus balances the hearty sausage and potatoes.
• Bread: Add crusty bread or dinner rolls for an extra-comforting meal.
• A sauce for dipping: Dijon or whole-grain mustard pairs especially well with smoky sausage, or my favorite honey mustard dipping sauce.

Make-Ahead Tip

You can do most of the chopping ahead of time, which makes this dinner even easier on busy nights. I like to slice the sausage, bell pepper, and onion and refrigerate them in airtight containers until I’m ready to cook.

I prefer cutting the potatoes just before roasting, and I wait to add the olive oil and seasonings until everything is ready to go into the oven.

Storing & Reheating

• To store: Let leftovers cool, then refrigerate them in an airtight container for up to 3–4 days.
• To reheat: I prefer the oven or air fryer because they help bring back some of those roasted edges. Heat just until everything is warmed through.
• For a quick option: The microwave works well, too, although the potatoes and vegetables will be a little softer.