Sheet Pan Sausage, Peppers, and Potatoes is an easy weeknight meal that comes together on one pan! Garnish with bright fresh herbs and dip into a chili-yogurt sauce for more flavor!
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For the chili-yogurt sauce
½ Cup Plain Greek Yogurt
1 - 1 ½ tbsp Monster Sauce Chili Crisp
Pinch of salt
For The Sheet Pan
¼ cup extra-virgin olive oil
½ lemon, juiced
1 tbsp red wine vinegar
1 ½ tsp garlic powder
1 1/2 tsp paprika
1 1/2 tsp dried oregano
1 tsp salt
1/2 tsp pepper
1 - 1.25 lbs yellow potatoes, cut into 1/6th’s and then chopped into ½ inch pieces
450 grams mini peppers, halved, stems & seeds removed
4 Odd Sausage Spanish Chorizo (defrosted if frozen), and roughly cut into 1 1/2 inch pieces
Garnishes
Fresh chopped dill
Fresh chopped mint
Lemon wedges
Instructions:
Preheat the oven to 425F.
Mix together the yogurt, chili crisp and pinch of salt together (start with 1 tbsp of chili crisp, taste and increase the heat with more if desired). Set aside.
In a small bowl whisk together the olive oil, lemon juice, red wine vinegar, garlic powder, paprika, dried oregano, salt and ground pepper.
Add the cut potatoes and peppers to the pan and drizzle with the olive oil mixture. Toss to coat everything well. Add the pieces of sausage, nestling in between the pepper and potato mixture on the pan.
Bake for 25-35 minutes or until the potatoes and peppers are nicely browned and tender and the sausage is cooked through.
Garnish with fresh chopped dill and fresh chopped mint. Serve with lemon wedges for squeezing and chili-yogurt sauce for dipping.
