Description
Honey Garlic Sausage Potatoes is a savory and easy-to-make roasted dish combining tender Yukon Gold potatoes, flavorful smoked sausage, and a sweet and tangy honey garlic sauce. This one-pan meal is perfect for a hearty dinner or a satisfying side, with a crispy golden finish and aromatic herbs that elevate the taste.
Ingredients
Scale
Potatoes and Sausage
- 3 lbs Yukon Gold potatoes, washed and cubed into 1-inch pieces
- 1 lb smoked sausage, sliced into 1/2-inch rounds
- 1 medium yellow onion, chopped
Honey Garlic Sauce
- 1/4 cup honey
- 3 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
Seasoning and Garnish
- Salt, to taste
- Black pepper, to taste
- Fresh chopped parsley, for garnish
Instructions
- Prepare the potatoes: Wash the Yukon Gold potatoes thoroughly and cube them into 1-inch pieces to ensure even roasting.
- Slice the sausage: Cut the smoked sausage into 1/2-inch rounds, allowing them to cook evenly alongside the potatoes.
- Chop the onion: Finely chop the yellow onion to distribute flavor throughout the dish.
- Mince the garlic: Mince the garlic cloves to infuse the sauce with robust garlic flavor.
- Make the honey garlic sauce: In a small bowl, whisk together honey, soy sauce, olive oil, and apple cider vinegar until combined. Add dried thyme, smoked paprika, and red pepper flakes if using, then whisk again thoroughly.
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for roasting.
- Toss everything together: In a large bowl, combine the cubed potatoes, sausage slices, chopped onion, and honey garlic sauce. Toss until all ingredients are evenly coated.
- Arrange on baking sheet: Spread the mixture in a single layer on a large baking sheet to ensure proper roasting and crisping.
- Season: Sprinkle salt and black pepper over the spread mixture according to your taste preference.
- Roast: Place the baking sheet in the preheated oven and roast for 30 to 40 minutes, flipping the potatoes and sausage halfway through to guarantee even cooking and browning.
- Check doneness: Pierce potatoes with a fork; if it slides in easily, they are tender and cooked through.
- Broil for crispiness: Optional – for extra crispy results, broil the potatoes and sausage for the last few minutes of cooking, watching closely to avoid burning.
- Cool and garnish: Remove from oven, let the dish cool slightly, and sprinkle fresh chopped parsley on top before serving.
- Serve: Serve hot as a delicious main course or a flavorful side dish.
Notes
- You can substitute smoked sausage with kielbasa or chorizo for different flavor profiles.
- Adjust red pepper flakes according to your spice preference or omit for a milder taste.
- Use parchment paper on the baking sheet for easier cleanup.
- If you prefer softer potatoes, parboil them for 5 minutes before roasting.
- Leftovers keep well in the refrigerator for up to 3 days and reheat well in the oven or microwave.
