One sheet pan is all you need for a new weeknight dinner staple of spicy Cajun Potato and Andouille Sausage Bake. Toss everything together, set it and come back and hour later to a delicious no-fuss dinner.
I think it’s safe to say that summer has officially passed us by. While it’s still about a week awhile from the first official day from fall and there still are summer temperatures outside – that lazy summer feeling has washed away. The desire to skip a work day to spend it at the beach has been replaced with a need to be productive.
We don’t have kids but it’s easy to get washed up in that back to school frenzy with Braden’s work schedule and just being surrounded by it all. Some how after Labor Day a switch was flipped and now I feel like I have no time (but I’m pretty sure nothing has really changed). Funny how a new month or season will do that to you.
With any busy household, dinner still needs to get on the table. In ours it’s usually late at night and if I hadn’t cooked something earlier in the day to be reheated, I want an easy one pot/sheet pan meal. I mean we have no dishwasher after all, so who wants to be washing a ton of dishes late at night? My go-to for these sheet pan dinners? Potatoes and sausage.
We always have a stocked pantry of Idaho Potatoes at home. From Russets to Yukon Golds to Red Potatoes, there’s always at least 2 varieties represented, sometimes 3! You never know what mood you’re going to be in and each potato has it’s own special merits.
For this time though, it was about the reds – with their waxy texture, thin skin but creamy interior they stand up to roasting beautifully. Red Potatoes are mildly sweet, which means they are the perfect contrast to spicy cajun seasoning.
Like I said, you can’t get any easier than a one sheet meal. The potatoes go into the oven for a little pre-roast and crisp up and while they are cooking, you start prepping the rest of the ingredients. I use pre-cooked andouille sausage (pick your favorite, the chicken or pork kind works) and some peppers and onions to round it out.
They get tossed in the pan after 30 minutes of potato roasting and back in the oven for another 30-35 minutes. When you’re done you have perfectly roasted potatoes, sweet onions and peppers to go with your spicy andouille. Perfect as it or for a little extra treat topped with a fried egg (it’s so good, I promise you that)!
This post is sponsored on behalf of the Idaho Potato Commission. As always all opinions are my own and thanks for supporting brands that I work with.