Roasted Kielbasa and Rosemary Potatoes
image courtesy of www.cooking-in-college.com
I hesitate to call this recipe clean, since sausage by definition is processed. However, meat processing varies, and there are some fantastic, high quality sausages on our grocery shelves. With the right brand selection, this meal can be a healthy option for the family.
We have been off this recipe for a while because we were having it too frequently. I don't know if it was the chilly winter rains or the fact that red potatoes are really cheap right now, but it's made a come back. We love the heartiness, full flavour, and ease of this dish.
Roasted Kielbasa and Rosemary Potatoes
WARNING: Serves 10-12, recipe can be halved
1 kielbasa, sliced into coins (variations: 3-4 chorizo or pre-cooked sausage links) ($5)
10 fist sized red potatoes, chopped into large dices unpeeled ($2.50)
1/2 cup olive oil ($.50 for this and remaining items)
1/4 cup fresh or dried parsley
1 TBSP dried rosemary, chopped
salt, pepper, and cayenne to taste
Preheat the oven to 220 C or 375 F.
Line a very large roasting pan with aluminium foil. I use the broiler pan from my oven because it is the largest thing I can find. Toss all the ingredients together and stir until the oil and seasonings are evenly distributed. Try your best to create a single layer.
Bake for 45-55 minutes, stirring twice during baking. Your meal is done when the potatoes and sausages are crispy and brown but soft all the way through.
Serve with beautiful vegetables you find at the market (brussel sprouts and carrot medley $2) and a baguette of crusty bread. ($2)
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