Italian Sausage with Peppers and Potatoes

courtesy Lake Tahoe Markets

This will quickly become a week night go-to recipe

4 Yukon Gold potatoes, peeled and quartered
3 Tbsp. olive oil, separated
3-4 cloves garlic, coarsely chopped
2 medium onions, sliced
Pinch red pepper flakes
4 Italian sausages, cut into thirds
1 red bell pepper, trimmed and sliced
1 yellow bell pepper, trimmed and sliced
4-5 green onions, sliced
1 tsp. paprika
Salt and pepper, to taste
4 Tbsp. fresh parsley, chopped

Preheat oven to 425° F.  Place oven grate on the lower center rack, that is the second from the bottom.

Add the potato wedges to a large pot of cold salted water. Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.

Add 2 tablespoons of olive oil to a large skillet, over medium-high heat. Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds. Add the 2 sliced onions and cook for about 5-7 minutes. Add salt and pepper to taste. If you like a little heat, add a pinch or two of pepper flakes. Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.

Check the potatoes for doneness. If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl. Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.

Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften. Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches). Toss gently together. If desired, sprinkle with a little more paprika, about ½ teaspoon or so.

Cover with aluminum foil and bake for about 20 minutes. Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.

Transfer to a serving dish, garnish with fresh chopped parsley and serve.

Aaron Aveiro
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