Welcome » Roasted Kielbasa and Potatoes

Roasted Kielbasa and Potatoes is one of our favorite inherited German family recipes. In the early 1900s, my grandparents and Mark’s great-grandparents all settled in the same tiny rural community of Paxico, Kansas. It was such a strong German/Polish immigrant community that many of the “old folk” never bothered to learn English. Hard work necessitated hearty food, and this one sure fits the bill!

The original recipe called for stovetop cooking, but we like how the oven crisps the potatoes and sausage, intensifying their flavors.

Roasted Kielbasa and Potatoes Recipe

Servings: 4
Calories per: 374
Active Time: 15 min
Total Time: 40 min
Difficulty: Easy

WHAT YOU NEED	WHAT TO DO	WHY
24 ounces red or yellow baby potatoes, halved, blotted dry 8 ounces yellow onion, wedged to ½ inch 8 ounces Kielbasa, angle sliced to ½ inch 1 ounce (4 cloves) garlic, quartered 2 bay leaves (sweet laurel)	Center an oven rack; preheat to 400°F Convection (verify with an oven thermometer). Meanwhile, add all to a half sheet pan.	Internal oven thermostats are often improperly calibrated. Blotting promotes fat and seasoning adhesion and superior browning. Onion wedges are attractive in this dish. Garlic quarters are attractive in the dish and are less likely to burn than slices.
2 tablespoons avocado oil ½ teaspoon fine sea salt ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes ½ cup chicken broth	Drizzle/distribute oil and seasonings evenly over the sheet pan ingredients. Toss and rub to coat evenly; spread in an even layer. Pour broth in the center of the sheet pan, taking care to avoid washing away the vegetables’ oil/seasonings. Roast until potatoes are fork-tender and brown (~25 minutes).	Coating in oil promotes roasting versus burning. Avocado oil has a neutral flavor and sports a high smoke point (520°F). Broth and pan juices become a glaze.