Roasted Kielbasa and Potatoes

Roasted Kielbasa and Potatoes

We love Roasted Kielbasa and Potatoes. My 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.

  • Servings: 4-6
  • Difficulty: Easy
  Place oven rack just below center; start preheating to 400°F “Convection” (verify with an oven thermometer). Ovens often run hot or cold, or preheat slowly.
  • 24 ounces red or yellow baby potatoes, halved (or mature potatoes, cubed to 1 ½ inch)
Meanwhile, add to a half sheet pan.

Tip: For mature potatoes, scrub under running water; rinse and cut out any damaged areas. Cut into 1 ½-inch slices, holding the pieces together as you work. Place cut sides down; slice every 1 ½ inch (as for thick French fries). Cut across slices to cube. Blot dry with paper towel.
Blotting promotes oil and spice adhesion and superior oven browning.
  • 8 ounces white or yellow onion, wedged to ½ inch
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.
  • 8 ounces 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
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
Drizzle/distribute evenly over the sheet pan ingredients. Toss with your hands and rub to coat evenly; spread in an even layer. Coating in oil promotes roasting versus burning.
  • ½ cup chicken broth
Pour in center of the sheet pan taking care to avoid washing away the oil/seasonings from the vegetables. Roast until potatoes are fork tender and brown (25-30 minutes). Broth and pan juices become a glaze.