Swamp Potatoes and Sausage
Swamp Potatoes and Sausage is a hearty and flavorful one-pan comfort meal.Golden potatoes provide a tender center with deliciously crispy edges.Smoky sausage adds richness and savory flavor throughout the dish.Sweet corn and onions provide contrasting sweetness and texture.Garlic, paprika, and herbs bring everything together with bold seasoning.It is an easy family dinner perfect for busy weeknights and casual gatherings.
Ingredients
- 2 pounds baby potatoes, halved or quartered
- 1 pound smoked sausage, sliced into rounds
- 1½ cups corn kernels, fresh or frozen
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- 1 teaspoon regular paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, optional
- ½ cup shredded cheddar cheese, optional
- 2 tablespoons chopped fresh parsley
- 2 green onions, sliced
Instructions
Prepare the Potatoes
- Wash the potatoes thoroughly and cut them into evenly sized pieces. Leaving the skin on adds texture and flavor, but you can peel them if preferred.
Prepare the Sausage and Vegetables
- Slice the smoked sausage into bite-sized rounds. Chop the onion and bell pepper, and mince the garlic.
Season Everything
- Place the potatoes, sausage, corn, onion, bell pepper, and garlic in a large bowl.Add the olive oil, smoked paprika, regular paprika, Italian seasoning, thyme, onion powder, salt, black pepper, and cayenne pepper if using. Toss thoroughly until everything is evenly coated.
Roast the Potatoes
- Preheat the oven to 425°F (220°C).Spread the mixture evenly on a large rimmed baking sheet or roasting pan. Avoid overcrowding the pan so the potatoes have enough room to brown.
Bake
- Roast for approximately 25–30 minutes, stirring once halfway through cooking.
Add the Cheese
- If using cheddar cheese, sprinkle it evenly over the cooked mixture during the final 5 minutes of baking.Return the pan to the oven until the cheese is melted and bubbly.
Check for Doneness
- The potatoes should be fork-tender with golden, crispy edges, while the sausage should be heated through and lightly browned.
Garnish and Serve
- Remove from the oven and sprinkle with fresh parsley and sliced green onions. Serve hot.
Notes
- Potatoes: Baby potatoes, Yukon Gold, or red potatoes work particularly well.
- Sausage: Smoked sausage, kielbasa, chicken sausage, or turkey sausage can be used.
- Corn: Fresh, frozen, or canned corn can be used. Drain canned corn thoroughly.
- Spice level: Cayenne can be omitted for a milder dish.
- Cheese: Cheddar is optional but adds a creamy, savory finish.
- Pan space: Avoid overcrowding the baking sheet because it can cause the potatoes to steam instead of crisp.
- Sausage: Smoked sausage is generally already cooked, so the goal is to heat and brown it.
- Leftovers: Refrigerate leftovers in an airtight container and reheat thoroughly before serving.