Monday, June 21, 2010

Bon Appetit Potato and Sausage Roast (a recipe that evolved to become potatoes that go with fish)

1 3/4 lb. small red potatoes cut into 1-inch dice
2 large red bell peppers, seeded and cut into 1-inch dice
1 large fennel bulb, trimmed, cut into 1-inch dice
1 Tbsp. olive oil
1 1/4 tsp. fennel seeds, crushed
1 lb. chicken or turkey sausage, cut into 1-inch pieces

Preheat oven to 425 F. Combine first five ingredients in 2 large baking pans. Mix to coat with oil. Season with salt and generous amounts of pepper. Bake 20 minutes. Divide sausage between two pans; bake until potatoes are tender with crusty outsides and sausage is cooked through, about 30 minutes more.

Pat's Version

1 3/4 lbs. potatoes, red russet or Yukon gold, cut into 1-inch dice
2 large red bell peppers, seeded and cut into 1-inch dice
1 or 2 large sweet onions, quartered and cut into wide slivers
2-3 tablespoons of olive oil
1 1/2 lbs sweet Italian sausage, cut into 1-inch pieces

Seasonings: I've used lemon pepper and garlic salt with a little paprika for color; Old Bay Seasoning can be added for a bit of a bite; Emeril's Essence, Original Flavor, is great. And I always use a generous amount of fresh-ground pepper.

Spritz the pans with no-stick spray and follow baking directions above. If using glass (Corning or Pyrex) baking dish, lower heat to 375F and allow extra time for potatoes to brown.

My version of just the potatoes without the sausage


8 potatoes (2 for each serving desired), peeled and cut into 1-inch dice
1 green or red bell pepper, seeded and cut into 1-inch dice
Half a large sweet onion, cut into slivers
2 Tbsp. olive oil
Arrange all in shallow baking dish and mix to coat with oil. Sprinkle with sea salt, fresh ground pepper and a generous sprinkling of Emeril's Essence, Original Flavor, on top. Bake at 400F for 45 minutes, turning potatoes with spatula halfway through baking. Potatoes should be brown and stick easily with fork.

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