Description
This One Pan Kielbasa and Potatoes recipe is a quick and flavorful meal perfect for busy weeknights. Combining smoked kielbasa with tender baby potatoes and fresh vegetables, it offers a hearty dish that can be baked or cooked on the stovetop for convenience and delicious results.
Ingredients
Scale
Meat
- 12 oz (340g) smoked kielbasa, sliced into 1/2-inch rounds
Vegetables
- 1 lb (450g) baby red or Yukon gold potatoes, cut into bite-sized pieces
- 1 cup (150g) green beans, trimmed
- 1 large (150g) bell pepper, sliced into strips
- 1 medium (100g) onion, sliced
Seasonings & Oil
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Ingredients: Wash and cut the potatoes into bite-sized pieces. Slice the kielbasa into 1/2-inch rounds. Trim the ends of the green beans and slice the bell pepper and onion into strips.
- Combine and Season: In a large mixing bowl, combine the potatoes, kielbasa, green beans, bell pepper, and onion. Drizzle with olive oil and sprinkle paprika, garlic powder, salt, and black pepper. Toss well to coat evenly.
- Cook the Dish (Oven Method): Preheat the oven to 400°F (200°C). Spread the mixture evenly on a large baking sheet. Roast for 25-30 minutes, stirring halfway through, until the potatoes are tender and golden, and the kielbasa is browned.
- Cook the Dish (Stovetop Method): Heat a large skillet over medium heat. Add the seasoned mixture to the skillet. Cook for 20-25 minutes, stirring occasionally, until the potatoes are tender and everything is nicely browned.
- Garnish and Serve: Transfer to a serving platter. Garnish with freshly chopped parsley if desired. Serve hot and enjoy!
Notes
- You can use either the oven or stovetop method based on your preference and time availability.
- Adjust salt according to your taste and dietary preferences.
- For extra flavor, consider adding a pinch of smoked paprika or crushed red pepper flakes.
- This dish pairs well with a simple green salad or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
