For the perfect cold-weather weeknight dinner, Food & Wine&rsquo;s Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.Slideshow: More Hearty Dinners

Sausage-and-Potato Pan Roast

red potatoes,

Yukon Gold potatoes,

potato,

shallots,

extra-virgin olive oil,

Kosher salt and pepper

sweet Italian sausage,

arugula,

lemon juice

Preheat the oven to 425&deg;. On a large rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes, until the potatoes are lightly browned. Brush the sausage with olive oil and add to the baking sheet. Roast for 20 to 25 minutes longer, until the potatoes are tender and the sausage is cooked through. 


Transfer everything on the baking sheet to a platter. Fold in the arugula and lemon juice, season with salt and pepper and serve.


I use wedges of purple onion and sub in hot pepper garlic olive oil. Five minutes before it’s done, I toss in a couple tablespoons of minced garlic. Toss garden arugula (unlike the grocery arugula sticks) with lemon juice before to the pan. Pass minced Thai chilis at the table. Delicious.

Simple and fabulous. Love adding fresh greens to roasted potatoes and vegetables. Down to earth meal with simple one-pan cleanup. Will definitely be adding this to my weeknight dinner rotation!

Super easy and savory! As easy as roasting veggies and adding some delicious handmade mild Italian sausages and then throwing in some greens at the end. Also, love the the ease and taste of shallots without needing to peel or chop. The roasted skins peel right off during roasting. Will def make again - perhaps for an easy weeknight ski crowd.

Oh my gosh what a surprise! Absolutely delicious!!!! I'm so happy to say that this is a new regular meal at our house as of tonight!!! I was trying to find a recipe with what I had in the fridge...sausage and potatoes. I did add butternut squash because I did not have enough potatoes and I had kale and not arugula. I don't think it will matter at all. Phenomenal! Who knew such humble fare could be so delicious!!

Hello from Napa! 
This was an amazingly delicious dinner! We used 1 lb. of spicy chicken sausage from Whole Foods. Added a red/yellow onion, 1 lb. Yukon potatoes plus one very large red pepper. Do not forget @ the end to add Arugula or Spinach with lemon! It put this dish over the top. Oh yes, Dijon Mustard and a baguette on the side, a great touch! Winner!

A weeknight staple! Couldn't be easier. So good. One and done dish!

I didn't expect to think much of this, but we had the ingredients and a hungry crowd. It was DELICIOUS, and I agree the lemon made the dish. Crushed red pepper also added a lot! Will be put into regular rotation.

This was so ridiculously delish and so simple. We added homegrown yellow and red bell peppers and garlic, and used spinach. The lemon seemed weird to add but pulled it all together and added freshness.  Highly recommend it!!!

For the perfect cold-weather weeknight dinner, Food & Wine’s Justin Chapple makes this one-pan dish, roasting sweet sausages with potatoes and shallots and tossing them with brightly flavored arugula and lemon before serving.

sausage-and-potato pan roast

Total: 50 minutes

Servings: 5

Cost: $8.02 /serving

Author : Justin Chapple

Ingredients

Instructions

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