A hearty, mostly one-skillet dinner with golden potatoes, browned sausage, and a bright lemon Dijon drizzle that makes every bite taste sharper and better.
By Matt Campbell
If you are craving a meal that feels like it could fix your whole day, this is it. We are talking crispy sausage with those browned edges, crunchy potatoes that crackle when you cut into them, and a quick little sauce that wakes everything up.
This recipe is hearty in the best way, but it is not fussy. No rare ingredients, no weird steps, no “rest for 47 minutes.” Just good heat, smart timing, and the kind of seasoning that makes you pause mid-bite and go, okay, wow.
Fridge: Store cooled leftovers in an airtight container for up to 4 days.
Best way to reheat (to keep the crunch): Spread on a sheet pan and reheat at 425°F for 8 to 12 minutes, stirring once. You can also re-crisp in a skillet over medium-high heat with a small splash of oil.
Microwave option: It works, but the potatoes will soften. If you do microwave, finish in a hot pan for 2 to 3 minutes to bring the crisp back.
Freezer: You can freeze it, but the potatoes lose some texture. If you must, freeze up to 2 months and reheat in the oven until very hot and sizzling.
Food safety note: Reheat leftovers until steaming hot, or to 165°F.
Fully cooked smoked sausage (like kielbasa or andouille) browns up fast. Some turkey or chicken sausages brown a little lighter, but they still get tasty edges with enough heat and oil. If you are using raw Italian sausage, cook it through first, then slice and crisp it at the end.
Two keys: steam-dry them after boiling (let them sit in the colander for a minute), and do not crowd the pan. Crowding equals steaming, and steaming equals sad potatoes. Also, do not be shy with oil. If the pan looks dry, add a splash more.
Yes. Skip the red pepper flakes and use a mild smoked sausage. If you are using andouille, that is where the heat usually comes from.
Absolutely. Mushrooms, zucchini, and green beans work great. Add quick-cooking veggies later so they do not turn mushy.
It can be. Check your sausage label and use a gluten-free Dijon mustard. Mayo and Greek yogurt are typically gluten-free, but cross-contamination can happen depending on the brand.
Cook raw pork or beef sausage to 160°F. Cook poultry sausage to 165°F.
This is the kind of meal I make when I want “restaurant energy” but my brain is operating on weeknight settings. The first time I threw it together, I was basically trying to clean out the fridge: a pack of smoked sausage, a couple potatoes, and a lonely bell pepper. Then the potatoes came out crunchy, the sausage got those crisp edges, and suddenly it felt like I planned it.
Now it is my go-to when I want a hearty dinner that still tastes bright. I am not above eating it straight from the pan while “testing for seasoning.” Tasting as you go is encouraged, remember.