Sheet Pan Sausage and Potatoes

5 from 9 votes

Crispy seasoned potatoes and zesty smoked sausage bake together on one tray for a flavorful, easy dinner with just 10 minutes of prep!

Course Dinner

Cuisine American

Keyword one pan sausage and potatoes, oven baked sausage and potatoes, sheet pan sausage and potatoes, sheet pan sausage and veggies

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 544kcal

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 into uniform bite-size pieces
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. Serve immediately.

Sausage options: Just about any fully-cooked sausage will work. We like smoked turkey sausage, but pork smoked sausage, beef smoked sausage, kielbasa, or andouille are all great choices.
Italian dressing mix: Use only the dry seasoning packet. Do not prepare the dressing according to the package instructions. The Good Seasons brand works well.
Potato options: Baby red potatoes or peeled and diced russet potatoes can be substituted for baby gold potatoes. No need to peel baby varieties.
Cutting potatoes: Dice into uniform, bite-size pieces for even cooking. Quarter average baby potatoes, halve very small ones, cut larger ones into eighths.
Single layer is key: Spread the potatoes in a single layer with some space between pieces so they crisp rather than steam.
Salt: Wait to season with salt until you taste the finished dish. The dressing mix and sausage are both salty, so you likely won't need extra.
Adding veggies: Toss broccoli, bell peppers, or green beans with olive oil and add to the pan during the last 15-20 minutes of cooking.
No-bowl option: Use a large zip-top bag to mix the seasoning, oil, and potatoes.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a skillet for best results.
Do not freeze. The texture of the potatoes will be mushy when thawed.