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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, go ahead and add a pinch or two of red 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.