Grammy's Kitchen · Roasted Potatoes · One Pan Roasted Potatoes, Sausage and Pepper
One of 73 roasted potatoes recipes we measured
from www.skinnytaste.com
79 cooks on www.skinnytaste.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 73.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 3% |
| aromatics | 16% | 0% |
| protein add | 49% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1.5 lb about 3 large potatoes, russet or new |
| 150 g | 1 medium onion (peeled and quartered, layers separated) |
| 240 g | 2 red bell peppers (seeds removed and cut into 1 inch pieces) |
| 9 g | 2 tsp extra virgin olive oil |
| kosher salt and fresh cracked pepper to taste | |
| 2 g | 1 tsp chopped rosemary (fresh or dry) |
| 1 g | 1/2 tsp garlic powder |
| olive oil spray (I use my Misto) | |
| 454 g | 1 lb Italian chicken sausage (each link into 6-7 slices **) |
Method: 7 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Easy nutritious and low in carbs - great dinner. Thanks as I have made this often and varied the veges. Carbs will now be tempered by serving the dish with farro which we like better than rice or pasta.” — a cook, 5.0★
“This recipe is in my must-have-frequently rotation. I’ve used all kinds/flavors chicken sausage with it, I use Yukon gold potatoes, and I use any color bell peppers. It’s a cannot-fail crowd pleaser.” — a cook, 5.0★