ROASTED KIELBASA AND POTATOES

Roasted Kielbasa PotatoesMy mother-in-law, Mary, has shared many old recipes from Paxico, Kansas, which is a German/Polish community where my grandparents and Mark’s great-grandparents all settled after immigrating.

The original recipe called for stovetop cooking, but roasting is easier for us. Plus, we like how the oven crisps the potatoes and sausage, intensifying their flavors.
  • ROASTED KIELBASA AND POTATOES
  • Servings: 4-6
  • Difficulty: Easy
WHAT YOU NEED WHAT TO DO WHY
Position an oven rack just below center; preheat to 400°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold, or preheat slowly.
24 ounces Russet potatoes, cubed Meanwhile, add to a half sheet pan.

Tip: Scrub potatoes under running water; peel with a potato peeler. Rinse and cut out any damaged areas. Cut into 1-inch slices, holding the pieces together as you work. Place cut sides down; slice every 1-inch (as for thick French fries). Cut across slices to cube. Blot dry with a paper towel. 

Russets get quite tender with baking. Blotting promotes oil and spice adhesion and superior oven browning.
8 ounces wedged white or yellow onion Add to potatoes.

Tip: With onion on its side, cut off and discard both ends. Cut in half from pole to pole, peel off any dry or tough layers; discard. Place cut sides down and halve at the equator. Rotate equators down; slice into 1/2-inch wedges. 

Onion wedges are attractive in the dish.
1 pound Kielbasa, sliced to 1/2 inch
2 dried bay leaves
4 cloves (1 ounce) of garlic, quartered
Add to potatoes.

Tip: After separating a garlic clove from the head; cut off root end. Place broad side of a chef’s knife over top; strike with your fist or palm. Release skin and discard. Quarter. 

Garlic quarters are attractive in the dish and are less likely to burn than slices.
2 tablespoons olive oil
1 teaspoon roughly ground black pepper
1/2 teaspoon fine sea salt1/2 cup chicken broth (optional) 
Drizzle/distribute evenly over all the ingredients on the sheet pan. Toss with your hands to evenly coat; spread in an even layer.

Pour in center of the sheet pan; rotate to coat the bottom. Roast until potatoes are browned and fork tender (30-35 minutes). 

Coating in oil promotes roasting versus burning. The broth and pan juices combine to become a glaze during roasting.

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