2 lbs baby red potatoes (you can also use regular red potatoes, or gold potatoes), cut into 1 – 1 1/2 inch pieces
1 onion, sliced into thick half circles
1 red bell pepper, cut into 1-inch pieces
8 oz smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces
8 oz fresh mushrooms (baby Bella, white button, etc.), cut in half or quarters
1/4 c. olive oil
4 garlic cloves, minced
1 tsp. fresh thyme
1 tbsp. spice/ dry herbs blend
salt, ground black pepper
fresh herbs, minced (parsley, thyme, chives, dill, etc)
Step 1: Prepare the oven by preheating it to 475 degrees F and place a large tried baking sheet inside the oven so it will heat up while preparing all the ingredients.
Step 2: Wash and scrub the potatoes, then, cut them into 1-1 1/2-inch pieces.
Step 3: In a medium pot, place the cut potatoes and fill it in with water enough to barely cover the potatoes.
Step 4: Cover the pot and bring to a boil. Reduce the heat to low and simmer and cook for about 5 minutes or until the potatoes are halfway cooked. Then, drain the potatoes.
Step 5: Cut the mushrooms in half or quarters. And the onions into thick half circles. The bell pepper and sausage should be cut into 1-inch pieces.
Step 6: Combine the onion, bell pepper, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs in a large bowl.
Step 7: Now, for the potatoes, check if they are already half cooked. If so, carefully toss them into the mushroom and pepper mixture, along with the sausage.
Step 8: Remove the baking sheet from the oven and spread everything out in one layer.
Step 9: Place the baking sheet in the preheated oven and roast for 20-30 minutes or until the vegetables are cooked through and golden brown. Make sure to turn everything halfway through cooking.
Step 10: During the last few minutes, you can broil the dish to give it extra brownness and a slight char.
Step 11: Once cooked, remove the dish from the oven and garnish with fresh herbs, such as parsley, thyme, chives, dill, etc. Serve and enjoy!
This dish can be prepared ahead, just prepare all the ingredients, and refrigerate. It could last up to 2 days when in the fridge. When, ready to cook, prepare the oven with the rimmed baking sheet first and follow the instructions given above.