Ingredients

The following ingredients have 4 Servings
  • 4 large potatoes (peeled and quartered, yellow or russet, about 2 pounds)
  • 3 tablespoons olive oil (extra virgin, separated )
  • 3-4 cloves garlic (coarsely chopped)
  • 2 medium onions (sliced)
  • pinch red pepper flakes (or chili flakes, optional)
  • 4 Italian sausages (cut into thirds)
  • 1 red pepper (trimmed and sliced)
  • 1 yellow pepper (trimmed and sliced)
  • 4-5 green onions (sliced)
  • 1-1½ teaspoons paprika
  • salt and pepper to taste
  • 3-4 tablespoons Italian flat-leaf parsley (fresh and finely chopped)

Instruction

  • Preheat oven to 425° F (220° C).
  • Place oven grate on the lower center rack, that is the second from the bottom.
  • Add the potato wedges to a large pot of cold salted water.
  • Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.
  • Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.
  • Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.
  • Add the 2 sliced onions and cook for about 5-7 minutes.
  • Add salt and pepper to taste. If you like a little heat, add a pinch or two of pepper flakes.
  • Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.
  • Check the potatoes for doneness.
  • If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl. 
  • Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside. 
  • Add the sliced red and yellow peppers and the green onions to the pan. Saute for about 5 minutes or until they just begin to soften
  • Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).
  • Toss gently together.
  • If desired, sprinkle with a little more paprika, about ½ teaspoon or so.
  • Cover with aluminum foil and bake for about 20 minutes. 
  • Uncover and bake for another 15-20 minutes or until most of the moisture has evaporated and the top layer appears to be nicely roasted.
  • Transfer to a serving dish, garnish with fresh chopped parsley and serve.