There’s a certain kind of magic that happens when you can toss a few simple ingredients onto a single pan and pull a truly magnificent dinner out of the oven. This Oven-Roasted Sausage and Potatoes recipe is my little black dress of weeknight meals—effortlessly reliable, always satisfying, and somehow appropriate for any occasion. I first made it years ago on a hectic weeknight when the cupboards were nearly bare, and it has been a star player in my kitchen ever since. The aroma of garlic and herbs wafting through the house is a promise of the cozy, hands-off comfort to come.

Why You’ll Love This

• It’s a True One-Pan Meal. Minimal prep and even less cleanup means you get to enjoy your evening instead of scrubbing a mountain of pots and pans.

• It Feels Effortlessly Impressive. Despite its simplicity, this dish looks and tastes like you put in far more effort than you did, making it perfect for casual entertaining.

• The Ultimate Comfort Food. The combination of crispy, golden potatoes, tender sweet sausage, and soft, caramelized vegetables is deeply satisfying and nostalgic.

• It’s Incredibly Forgiving. No need for precision. A little more of this herb or a different colored pepper? It will still turn out wonderfully.

I’ll never forget the time I served this to my friend’s notoriously picky ten-year-old. He usually eyes anything beyond plain pasta with deep suspicion. He watched me pull the sizzling pan from the oven, his eyes widening at the sight of the glossy, browned sausages and crispy potatoes. He tentatively took a bite of a potato, then a piece of sausage, and before I knew it, he’d cleaned his entire plate. His mom looked at me as if I’d performed a minor miracle. It’s that kind of dish—one that wins over even the toughest critics.

What Makes It Special

• Baby Potatoes: Halved, they become tender and creamy on the inside while roasting up with irresistibly crispy edges.

• Sweet Italian Sausage: Provides rich, savory flavor that renders out, basting the vegetables in its delicious juices as it cooks.

• The Holy Trinity of Aromatics: Onions, bell peppers, and garlic sweeten and soften, creating a flavorful foundation.

• Dry White Wine: Deglazes the pan, lifting all the crispy, caramelized bits and creating a simple, glossy pan sauce that elevates the entire dish.

Making It Happen

First, get your oven nice and hot—a roaring 425°F is the key to achieving that perfect crispness. While it heats up, focus on the vegetables. Toss your halved baby potatoes, onion wedges, and chopped red bell peppers into a large ziplock bag. Drizzle in the olive oil, add the minced garlic, dried thyme, basil, rosemary, salt, and pepper. Now for the fun part: seal that bag and give it a good, hearty shake until every piece of vegetable is glistening with oil and speckled with herbs.

Dump the seasoned veggies onto a large rimmed baking sheet, spreading them out in a single layer. You want them to have room to roast, not steam. Now, take those sausages and pop them into the same bag you just used for the veggies—no need to wash it! A gentle shake coats them in any remaining herby oil, ensuring they’ll brown up beautifully.

Nestle the sausages right on top of the bed of vegetables and slide the whole pan into your preheated oven. Let it work its magic for about 30 minutes. You’ll know you’re on the right track when you start to smell the garlic and herbs and see the potatoes starting to turn golden at the edges.

Pull the pan out carefully. The sizzle is your reward. Toss everything in the rendered juices, then pour in the dry white wine. It will hiss and steam, instantly loosening all those delicious caramelized bits stuck to the pan. This is the secret to the incredible flavor. Pop it back in the oven for a final 15-20 minutes, until the sausages are cooked through and the potatoes are perfectly tender when pierced with a fork.

You Must Know

• Don’t Crowd the Pan. If your baking sheet looks packed, use two. Overcrowding steams the vegetables instead of roasting them, preventing that crucial crispy texture.

• Prick the Sausages. Using a fork to prick each sausage a couple of times prevents them from splitting open in the intense heat of the oven.

• Shake the Bag Well. This is the easiest way to ensure every single piece of potato and vegetable is evenly coated for consistent flavor and browning.

• The Wine is Key. It creates an instant, light pan sauce. If you prefer not to cook with wine, chicken broth is a fine substitute, but the wine adds a wonderful depth of flavor.

Serving It Up

This is a hearty, stand-alone meal, but I love serving it with a dollop of whole-grain mustard for a sharp contrast and a hunk of crusty bread to soak up every last bit of juice. A simple arugula salad with a lemon vinaigrette on the side cuts through the richness beautifully. For a drink pairing, a cold lager or a glass of the same dry white wine you used in the recipe is a perfect match.

Make It Different

• Spice It Up: Swap sweet Italian sausage for hot Italian or chorizo. A pinch of red pepper flakes added with the herbs will also bring the heat.

• Herb Swap: Fresh herbs are fantastic if you have them. Use 3x the amount of fresh chopped rosemary, thyme, or oregano.

• Vegetable Variations: Add chunks of carrot, sweet potato, or broccoli florets (add broccoli in the last 15 minutes to prevent burning).

• Dietary Tweaks: Use chicken apple sausage or a smoked turkey sausage. For a dairy-free and Whole30 version, simply ensure your sausage is compliant and skip the wine, using broth instead.

Storing and Reimagining Leftovers

Let any leftovers cool completely before storing them in an airtight container in the refrigerator for up to 3 days.

To Reheat: The best way to recapture the crispness is in the oven or an air fryer. Spread the sausage and potatoes on a baking sheet and reheat at 375°F for about 10-15 minutes, until hot. The microwave will work in a pinch but will make the potatoes soft.

Success Tips

For the ultimate crispy potatoes, make sure they are completely dry before tossing them in oil. If you have the time, parboiling the halved potatoes for 5-7 minutes before roasting will yield an incredibly fluffy interior and a crackly-crisp exterior. And don’t skip the step of tossing everything halfway through—it ensures even browning and flavor distribution.

Frequently Asked Questions

1. Can I use other types of potatoes?
Absolutely! Yukon Gold potatoes are an excellent choice, cut into 1-inch chunks. Russet potatoes can work but may fall apart a bit more.

2. My vegetables aren’t crispy. What happened?
The most common culprit is an overcrowded pan. The vegetables release steam when they’re too close together. Using two baking sheets next time will solve this.

3. How do I know when the sausage is fully cooked?
The sausages should be browned and firm to the touch, and their internal temperature should register 160°F when checked with a meat thermometer.

4. Can I make this ahead of time?
You can chop the vegetables and season them with the oil and herbs up to a day in advance. Keep them stored in a container or bag in the fridge. The dish is best roasted just before serving.

5. What can I use instead of wine?
An equal amount of chicken or vegetable broth works perfectly. You could also use water with a squeeze of lemon juice for a touch of acidity.

Recipe Card: Easy Oven-Roasted Sausage and Potatoes

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour 5 minutes
Servings: 4
Category: Main Course
Difficulty: Easy
Cuisine: American
Yield: 1 large roasting pan

Ingredients

• 1.5 pounds baby potatoes, halved

• 2 large onions, peeled and cut into wedges

• 2 red bell peppers, seeded and chopped

• 1 tablespoon olive oil

• 6 cloves garlic, minced

• 1 teaspoon dried thyme

• 1 teaspoon dried basil

• 1 teaspoon dried rosemary

• 1 teaspoon salt

• ½ teaspoon fresh ground black pepper

• 12 sweet Italian sausage links, pricked with a fork

• ¾ cup dry white wine

Instructions

1. Preheat oven to 425°F (220°C).

2. In a large ziplock bag, combine halved potatoes, onion wedges, chopped bell peppers, olive oil, minced garlic, dried thyme, basil, rosemary, salt, and pepper. Seal the bag and shake vigorously until vegetables are evenly coated.

3. Transfer the seasoned vegetables to a large roasting dish or rimmed baking sheet, spreading them in a single layer.

4. Place the pricked sausages in the same ziplock bag and shake gently to coat with any remaining oil and herbs.

5. Arrange the sausages on top of the vegetables. Roast for 30 minutes, or until vegetables begin to turn golden and crispy at the edges.

6. Remove the pan from the oven. Carefully toss the vegetables and sausages in the cooking juices. Pour the white wine into the pan.

7. Return the pan to the oven and roast for an additional 15-20 minutes, or until the sausage is fully cooked and the potatoes are tender.

8. Serve hot.

Notes

• Use two sheet pans if necessary to prevent overcrowding for crispier results.

• Chicken broth can be substituted for white wine.

• Optional serving suggestions: whole-grain mustard, crusty bread, or a sprinkle of grated Parmesan cheese.