Step 1

Preheat oven to 425° F (220° C).

Step 2

Place oven grate on the lower center rack, that is the second from the bottom.

Step 3

Add the potato wedges to a large pot of cold salted water.

Step 4

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.

Step 5

Add 2 tablespoons of olive oil to a large skillet, over medium-high heat.

Step 6

Lower the heat to medium, add 3-4 chopped garlic cloves and stir for about 30 seconds.

Step 7

Add the 2 sliced onions and cook for about 5-7 minutes.

Step 8

Add salt and pepper to taste. If you like a little heat, go ahead and add a pinch or two of red pepper flakes.

Step 9

Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes.

Step 10

Check the potatoes for doneness.

Step 11

If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.

Step 12

Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.

Step 13

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

Step 14

Transfer both the sausage and the potato mixture to a large deep baking dish (approximately 9 x 13 inches).

Step 15

Toss gently together.

Step 16

If desired, sprinkle with a little more paprika, about ½ teaspoon or so.

Step 17

Cover with aluminum foil and bake for about 20 minutes.

Step 18

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.

Step 19

Transfer to a serving dish, garnish with fresh chopped parsley and serve.