Smoked sausage and potato bake

Prep time: 15 minutes
Cook time: 45–55 minutes
Serves: 4–6

1 lb (450g) smoked sausage (kielbasa, Andouille, or similar), sliced into ½-inch rounds
1½ lbs (700g) potatoes, washed and cut into 1-inch cubes (Yukon Gold or red potatoes work well)
1 medium onion, chopped into chunks
1 bell pepper (any color), chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
½ tsp dried thyme
½ tsp dried oregano
Salt and black pepper to taste
Optional: 1 cup cherry tomatoes, ½ cup grated Parmesan cheese, chopped fresh parsley for garnish

Prep: Preheat oven to 400°F (200°C). Grease a large baking dish or sheet pan.
Combine ingredients: In a large bowl, toss the sausage, potatoes, onion, bell pepper, and garlic with olive oil. Sprinkle with smoked paprika, thyme, oregano, salt, and pepper. Mix until evenly coated.
Bake: Spread the mixture in an even layer on the baking dish. Bake for 45–55 minutes, stirring once halfway through, until potatoes are tender and slightly crispy on the edges.
Optional additions: If using cherry tomatoes, add them in the last 15 minutes of baking. Sprinkle with Parmesan during the last 5–10 minutes if desired.
Serve: Garnish with fresh parsley. Great on its own or with crusty bread, a simple salad, or steamed greens.

Add veggies: Try carrots, zucchini, broccoli, or mushrooms.
Spice it up: Add red pepper flakes, Cajun seasoning, or a dash of hot sauce.
Cheesy version: Top with shredded cheddar or mozzarella near the end of baking.
Herbs: Fresh rosemary or thyme can replace dried herbs.
Make it creamy: Stir in a splash of cream or a dollop of sour cream before serving.

This is a flexible recipe—once you try the basic version, feel free to adapt it to what you have on hand. Enjoy your meal