Ingredients
Scale
- 1 lb (450g) kielbasa, sliced into 1-inch rounds
- 1.5 lbs (680g) baby potatoes, halved if large
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried rosemary
- ½ tsp black pepper
- ½ tsp salt
- 2 tbsp chopped fresh parsley (optional garnish)
- 3 tbsp Dijon or whole grain mustard (for serving)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss potatoes with 1 tbsp olive oil, half the paprika, garlic powder, rosemary, salt, and pepper.
- Arrange potatoes in a single layer on the baking sheet. Roast for 20 minutes.
- While potatoes roast, heat remaining 1 tbsp olive oil in a skillet over medium heat. Add kielbasa and cook until browned on all sides, about 5–7 minutes.
- After potatoes have roasted 20 minutes, remove tray from oven. Push potatoes to one side and add kielbasa to the empty side. Return to oven and roast 10 more minutes, or until potatoes are crispy and kielbasa is heated through.
- Garnish with parsley and serve with mustard on the side.
Notes
- For extra crispiness, broil 2–3 minutes at the end (watch closely to avoid burning).
- Optional add-ins: sliced onions, bell peppers, or Brussels sprouts.
- Pair with a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Roasting
- Cuisine: Polish-American
- Diet: Contains: Meat
Nutrition
- Serving Size: 1 serving
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 1120mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 45mg
