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Hands serving a platter of sheet pan sausage and potatoes
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5 from 2 votes

Sheet Pan Smoked Sausage and Potatoes

Zesty smoked sausage and crispy seasoned potatoes bake on one tray for an easy dinner with just 10 minutes of prep!
Course Dinner
Cuisine American
Keyword sausage and potatoes, sausage and potatoes recipe, sheet pan dinner, smoked sausage and potatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Calories 544kcal
Author Blair Lonergan


  • 1 (0.7 ounce) packet dry Italian dressing mix (just the dry seasoning – do not prepare the dressing)
  • ¼ cup olive oil
  • 1 teaspoon garlic powder
  • ¼ teaspoon ground black pepper
  • 24 ounces baby Gold potatoes, quartered
  • 1 (13 ounce) package smoked sausage, sliced into ½-inch thick rounds
  • Optional garnish: chopped fresh parsley


  • Preheat oven to 400°F. Grease a large rimmed baking sheet or spray with nonstick cooking spray. You can line the sheet pan with heavy duty aluminum foil before greasing for easy cleanup, if desired.
  • In a large bowl, whisk together the dry Italian dressing mix, olive oil, garlic powder, and black pepper. Add the potatoes and toss to coat.
  • Spread the potatoes (and any extra olive oil mixture) in a single layer on the prepared baking sheet.
  • Bake for 20 minutes, stirring the potatoes halfway through.
  • Add the sliced sausage to the pan. Stir the sausage and potatoes so that everything is nicely coated in the olive oil and seasoning.
  • Bake for 10 more minutes, or until the potatoes are crispy on the outside and tender on the inside, and the sausage is nicely browned. Garnish with chopped fresh parsley, if desired.


  • Dice the baby potatoes into uniform bite-size pieces so that they cook evenly and become tender in the oven. An average size baby potato should be quartered, very small potatoes can be halved, and larger baby potatoes can be cut into eighths.
  • Coat the potatoes and sausage really well in the olive oil and seasoning mixture. This will help the ingredients brown, prevent them from sticking to the pan, and add great flavor.
  • Wait to season with salt until you taste the meal at the very end. The salad dressing mix has salt in it, and the sausage is naturally salty, so you likely won't need any extra salt.
  • Garnish with chopped fresh parsley (or other fresh herbs) for a bright finishing touch.
  • If you don't want to wash an extra bowl, you can use a large Ziploc bag to mix together the olive oil, seasoning, and potatoes.
  • Substitute baby red potatoes for the baby gold potatoes. These baby potatoes have a thin skin, so there's no need to peel them before roasting.
  • Just about any fully-cooked sausage will work in this recipe. We like smoked turkey sausage, but you can substitute with pork smoked sausage, beef smoked sausage, or use a different fully-cooked sausage like Polish sausage (kielbasa) or andouille.
  • Add veggies to the sheet pan. Try sliced green bell pepper, red bell pepper, or a mix of colored sweet bell peppers.


Serving: 1/4 of the recipe | Calories: 544kcal | Carbohydrates: 36g | Protein: 15g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 65mg | Sodium: 794mg | Potassium: 964mg | Fiber: 6g | Sugar: 2g | Vitamin A: 88IU | Vitamin C: 34mg | Calcium: 107mg | Iron: 4mg