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This easy sausage and potatoes recipe is a busy weeknight dream! Everything cooks together on one sheet pan! Juicy andouille sausage, tender potatoes, and colorful veggies are tossed with bold seasonings and roasted to perfection. It’s simple, hearty, and cooked in just 30 minutes.
This sheet pan sausage and potatoes recipe is a cozy and seriously delicious meal that comes together quickly. Smoked sausage, russet potatoes, green beans, and mushrooms are tossed with bold seasonings and roasted all on one pan. Easy prep, even easier cleanup. Honestly, this is one of those dinners that basically begs to be on your table, especially when the weather’s a little chilly. It’s warm, it’s comforting, and it’s just so good. You’ll see.
I actually came up with this after making my chicken and sausage gumbo and having some extra andouille sausage in the fridge. A happy accident, because now I get to make two flavorful meals from one ingredient! The best part? It’s not just the meat or the taters, it’s the seasoning. A simple mix of thyme, oregano, and paprika gets tossed with everything, along with a generous drizzle of cooking oil and it brings the whole dish together in the most delicious way.
The Ingredients
This sausage and potato recipe requires only a handful of ingredients. I’ve included a few easy swaps below in case you’re missing something, but please scroll down to the recipe card for the full details.
- Russet potatoes – Perfect for roasting, but you can also use Yukon golds or sweet potatoes.
- Andouille sausage – Feel free to swap with kielbasa, chorizo, or any other smoked sausage, or even try my baked Italian sausage if you want to switch things up.
- Baby portabella mushrooms – White button mushrooms work too.
- Green beans – You can use asparagus or broccoli as an alternative.
- Dried thyme – Italian seasoning or dried rosemary are great substitutes.
- Dried oregano – Adds a Mediterranean flair, but dried basil or marjoram can be used instead.
- Paprika – Offers mild smokiness and color. Smoked paprika will add extra depth, or include chili powder for heat.
- Garlic powder – Onion powder works in a pinch.
- Fresh garlic – Use more garlic powder if you’re out of fresh.
- Salt and black pepper – Essential for seasoning; adjust to taste.
- Extra virgin olive oil – Helps everything crisp and caramelize. Swap with olive oil, avocado oil, or any neutral oil if needed.
How To Cook Sausage and Potatoes
Everything cooks together on a single sheet pan, which means minimal prep and even less cleanup. Just toss your ingredients with seasonings and roast until golden, crispy, and delicious. It’s as easy as dinner gets!
- Preheat – Set your oven to 450°F and line a large sheet pan with foil.
- Arrange – Arrange the potatoes, sausage, mushrooms, and green beans evenly on the sheet pan.
- Whisk – In a small bowl, mix the thyme, oregano, paprika, garlic powder, minced garlic, salt, pepper, and olive oil until well combined.
- Toss – Pour the seasoning mixture over everything on the sheet pan and toss to coat evenly.
- Roast – Bake for about 30 minutes, stirring once or twice, until the veggies are tender and the potatoes are golden.
- Serve – Remove the smoked sausage and potatoes from the oven and enjoy!
Recipe Tips & Variations
- Switch up the sausage. I usually go with andouille for the smoky kick, but turkey sausage, breakfast sausage, or even brats will work. Just cook it first if it’s not pre-cooked or smoked.
- Use your favorite potatoes. Russets are my go-to, but baby reds or Yukon golds are great alternatives. Just keep the wedges on the smaller side so they cook evenly.
- Veggie swaps welcome! Green beans are great, but you can also toss in bell peppers, onions, or even frozen corn toward the end of cooking for a pop of sweetness.
- Boost the flavor. A sprinkle of Parmesan or a drizzle of your favorite herby sauce (like a chimichurri!) over the finished dish can take things to the next level.
- About the spices. Spice quality varies! I recommend using fresh, good-quality herbs and garlic powder—you can always adjust to taste after roasting.
- Make it in the air fryer. To make things even quicker, follow my delicious recipe for air fryer sausage and potatoes.
What To Serve With Sausage And Potatoes
Since the green beans roast right alongside the sausage and potatoes, you’ve already got your main and sides all in one! But a crisp salad like my cucumber and onion salad adds a refreshing contrast. You could also go heartier with something like this dense bean salad.
A cozy dinner like this definitely deserves dessert. Treat yourself to a slice of my banana upside down cake! It’s rich, caramelized, and totally perfect with a hot cup of cortado coffee.
How To Store Leftovers
- Refrigerate: Let everything cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat: Warm it up in the microwave or in a skillet over medium heat until heated through. Add a splash of broth or water if it seems dry.
- Freeze: You can freeze the cooked sausage and potatoes in a freezer bag or container for up to 2 months. Thaw in the fridge overnight before reheating.
More Smoked Sausage Recipes
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Sausage and Potatoes
Ingredients
- 3 medium russet potatoes, cut into ½-inch wedges
- 12 ounces andouille sausage, sliced into ½-inch coins
- 8 ounces sliced baby portabella mushrooms
- 1 pound green beans, ends trimmed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 2 garlic cloves, minced
- salt and freshly ground black pepper, to taste
- ⅓ cup extra virgin olive oil
Instructions
- Prep. Preheat the oven to 450˚F. Line a large sheet pan with foil and arrange the cut-up potatoes, sausages, mushrooms, and green beans; set aside.
- Make the seasonings mixture. In a small mixing bowl, whisk together the thyme, oregano, paprika, garlic powder, garlic, salt, and pepper. Add in the oil and continue to whisk until thoroughly combined.
- Coat the sausage and potatoes. Pour the seasoning mixture over the veggies and sausages in the sheet pan; toss everything together until well incorporated.
- Roast. Bake for about 30 minutes, stirring once or twice, until the vegetables are tender and the potatoes are done.
- Finish and serve. Remove the sausage and potatoes from the oven and let it rest for 5 minutes before serving.
Equipment
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
My family absolutely loves this recipe. It is definitely in my list of family favorite meals. It was easy to make and very very delicious. I have used fresh green beans, frozen green beans and tonight I used broccoli.
It’s wonderful to hear your family loves this recipe and that it’s become a family favorite! Thank YOU! ๐
My family absolutely devoured this when I made it for supper! Later we adapted it into a side dish for a dinner party and our guests couldn’t get enough- huge hit! We recommend adding an onion. We used small-diced gold potatoes for the side dish, and discovered they were delicious too. This is a recipe that can be tweaked to add/delete family favorite veggies, and it would still be awesome because the basic idea and flavor profile is very good. Thank you for posting this recipe!
Do you use sweet or smoked paprika?
I just love sheet pan meals and make them all the time. Trying this one soon!
My husband and I cooked this last night as our first “homemade, team” meal!! We just remodeled our kitchen and we’ve been VERT ready to ditch the takeout. It was delicious. We added smoked beef sausage and removed the mushrooms.. This recipe is a keeper. It was very delicious. Even the katsup only on the burger teenager cleaned his plate!!