Sausage and Potato Roast With Arugula

by Hilary Gauntt on December 8, 2017

I had to try this recipe from Food and Wine magazine as these are three of my favorite foods! And it is such an easy one dish supper, perfect for a cool Fall evening. You just roast everything on a sheet pan until browned and tender, then tip it all into a large serving bowl and toss with arugula. The lemon juice mixes with the sausage flavored oil to make the dressing for the arugula. The shallots get crispy and complete the dish.

Next time I make this (which will be soon) I will try adding red and yellow bell pepper slices and some garlic to the roasting pan.

1 3/4 pounds mixed unpeeled potatoes (russet, red, yukon gold or fingerlings) Cut larger into 1 inch pieces or small potatoes in half

10 medium shallots, halved

Olive oil

1 1/2 pound sweet Italian sausage, cut into 3 inch pieces

8 ounce bundle of baby arugula, stemmed and chopped or one 5 ounce package ( less if you wish)

1 tbs. fresh lemon juice or white wine vinegar

Heat oven to 425 degrees. On a large rimmed baking sheet, toss all of the potatoes and shallots with 3 Tbs. olive oil, 1 tsp. kosher salt and lots of freshly ground black pepper or red pepper flakes to taste. Roast for 15 minutes, at which time they will be barely beginning to color. Give them a toss and add the sausages. Brush the tops with a little olive oil and return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage cooked through.

Transfer everything on the tray to a big bowl and add arugula, lemon juice and more salt and pepper to taste. Serve right away. Serves 4.

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