Some nights call for a dinner that can go into the oven while you set the table. This one pairs golden potatoes with sweet peppers and smoky sausage, and the pan comes out ready to share.
What goes on the pan
For 4 servings, gather 1½ pounds small yellow potatoes, halved or quartered so the pieces are similar in size, 14 ounces fully cooked smoked sausage cut into thick coins, 2 bell peppers cut into strips, and 1 red onion cut into wedges. You’ll also need 2 tablespoons olive oil, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, salt, black pepper, and 1 lemon for serving.
Give the potatoes a head start
Heat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Toss the potatoes with half the oil, paprika, garlic powder, salt, and pepper, then spread them cut-side down and roast for 20 minutes. This head start helps the potatoes turn tender before the peppers soften.
Roast, then share
Add the sausage, peppers, and onion to the pan, drizzle with the remaining oil, and toss everything together. Roast for another 20 to 25 minutes, turning once, until the potatoes are browned and the peppers are soft at the edges. Squeeze lemon over the pan and carry it straight to the table; crusty bread is handy for catching the flavorful juices.