Fried Potatoes and Sausage
By lorik
1 Picture
Ingredients
- 1 1-inch Yukon gold potatoes, cut into 1-inch chunks
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons olive oil, divided
- 1 pound uncooked pork sausage, casings removed
- 1 1-inch red bell pepper, cored, seeded, and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 1 from 1 medium lemon
- Fresh parsley leaves
Preparation
Step 1
Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt. Bring to a boil over high heat, then cook just until the potatoes are fork-tender, 3 to 4 minutes. Drain the potatoes; set aside.
Meanwhile, heat 1 tablespoon of the oil in a 10-inch or larger skillet over medium-high heat until shimmering. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 10 minutes. Transfer to a paper towel-lined plate and drain off any excess fat in the pan.
Reduce to heat to medium and add the remaining tablespoon of oil and potatoes to the pan. Spread the potatoes in an even layer across the bottom of the pan and cook undisturbed for 5 minutes. Add the bell pepper, garlic, remaining 1/2 teaspoon salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the potatoes and peppers are tender, 3 to 4 minutes. Return the sausage to the pan and cook for 2 minutes more. Remove from the heat and stir in the lemon juice and parsley.
Recipe Notes:
Make ahead: The potatoes can be par-boiled up to a day in advance and stored in an airtight container in the refrigerator.
Storage: Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Per serving, based on 4 servings. (% daily value)
Calories 485 Fat 35.1 g (54%) Saturated 9.6 g (48.1%) Trans 0.1 g Carbs 23.4 g (7.8%) Fiber 3.2 g (13%) Sugars 3.2 g Protein 20.2 g (40.3%) Cholesterol 79.4 mg (26.5%) Sodium 847.6 mg (35.3%)
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