Name: Sheet Pan Smoked Sausage and Potatoes Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 pound smoked sausage, sliced into 1/2-inch pieces; 1 large sweet yellow onion, cut into wedges; 1 pound baby yellow and/or red potatoes, halved; 1/4 cup extra virgin olive oil; 1/2 teaspoon kosher salt; 1 teaspoon ground thyme; 2 teaspoons paprika; 1/4 teaspoon black pepper; 2 teaspoons fresh lemon juice; 2 tablespoons fresh chopped parsley

There’s something really comforting about a home-cooked meal that comes together on just one pan. That’s exactly why this Sheet Pan Smoked Sausage and Potatoes Recipe has become a go-to for me on busy weeknights. It’s hearty, flavorful, and requires minimal cleanup — the kind of dinner you can throw together without much fuss but still serve up like a pro.

What makes this recipe truly special is how the smoky sausage mingles with tender potatoes and sweet onion, all kissed by a blend of paprika and thyme that’s both earthy and bright. Whether you’re cooking for a family dinner or meal prepping for the week, you’ll love how effortlessly it fills the kitchen with amazing smells and your belly with satisfaction.

Ingredients You’ll Need

These ingredients come together beautifully to create that perfect balance of smoky, sweet, and slightly tangy flavors. I always recommend picking fresh herbs and quality sausage to make the most of this simple mix.

Smoked sausage: Look for good-quality smoked sausage with a nice balance of spice and smokiness; it’s the star of this dish.
Large sweet yellow onion: Adds natural sweetness and caramelizes beautifully in the oven.
Baby yellow and/or red potatoes: Choose bite-sized to ensure even roasting and a creamy texture inside.
Extra virgin olive oil: Use enough to lightly coat everything; it helps crisp the potatoes and develop flavor.
Kosher salt: Essential to bring out the natural flavors without overpowering them.
Ground thyme: This herb adds a subtle earthy note that pairs perfectly with sausage and potatoes.
Paprika: Smoked or sweet paprika adds depth and a lovely warm color.
Black pepper: Freshly ground is best to add just the right mild heat.
Fresh lemon juice: A splash at the end brightens up the whole dish.
Fresh chopped parsley: Adds freshness and a pop of color when sprinkled on top before serving.

Variations

I love making this recipe my own by tweaking the sausage or throwing in different veggies depending on what’s in season. The best part is you can personalize it to your tastes or dietary needs without losing that cozy feel.

Swap the sausage: I sometimes use chicken sausage for a leaner option or try spicy andouille to kick up the heat.
Add veggies: Bell peppers, zucchini, or Brussels sprouts work great and add extra color and nutrition.
Make it vegan: Use plant-based sausage alternatives and swap potatoes for hearty root veggies like sweet potatoes or carrots.
Herb twist: Try rosemary or oregano instead of thyme for a different herbal aroma.

How to Make Sheet Pan Smoked Sausage and Potatoes Recipe

Step 1: Prep your ingredients

Start by preheating your oven to 425°F (220°C) so it’s nice and hot for roasting. While that’s warming up, slice the smoked sausage into rounds about 1/2-inch thick — I find that makes for perfect bite-sized pieces. Next, cut your baby potatoes in half or quarters to ensure they cook evenly and absorb those delicious spices. Don’t forget to peel and roughly chop the sweet onion into chunks; this helps caramelize the edges without getting mushy.

Step 2: Toss everything in the seasoning mix

In a large bowl, combine the olive oil, kosher salt, ground thyme, paprika, and black pepper. Give it a good stir, then add the sausage, potatoes, and onion. I usually use my hands here because it’s the easiest way to coat each piece thoroughly without breaking them up. Make sure everything looks evenly glossy but not swimming in oil — just enough to help with roasting.

Step 3: Roast the pan

Spread the sausage and veggie mixture out on a large rimmed baking sheet in a single layer. You want some breathing room here so everything crisps up instead of steaming. Pop it in the oven and roast for about 30-35 minutes, stirring once halfway through. Watch the edges of the potatoes become golden and the sausage get that irresistible caramelized crust.

Step 4: Finish with fresh flavors

Once your sheet pan smoked sausage and potatoes are out of the oven, immediately drizzle with fresh lemon juice and toss in the chopped parsley. This simple step is what keeps the dish from feeling too heavy and adds a pop of freshness that’ll surprise you. Serve while hot and enjoy all those layers of flavor!

How to Serve Sheet Pan Smoked Sausage and Potatoes Recipe

Sheet Pan Smoked Sausage and Potatoes Recipe - Recipe Image

Garnishes

I almost always sprinkle a bit more fresh parsley on top before serving because it just brightens the whole plate. Sometimes I add a few thin lemon wedges on the side so you can squeeze extra citrus if you like. A little grated Parmesan also works wonders if you want some cheesy richness.

Side Dishes

This recipe is pretty complete on its own, but I love pairing it with a crisp green salad or some steamed green beans to add freshness and texture contrast. If you’re feeling indulgent, creamy coleslaw or some soft dinner rolls round out the meal beautifully.

Creative Ways to Present

For a casual get-together, I sometimes serve this right off the sheet pan at the table—call it family-style comfort with zero extra plating fuss. On special occasions, I’ll arrange the sausage and potatoes on a rustic wooden board with some dipping sauces like mustard or garlic aioli alongside. It always feels extra inviting and festive.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4 days. Because the potatoes soak up smoky flavors, reheated bites taste even better. Just make sure to cool everything before sealing to avoid sogginess.

Freezing

I’ve successfully frozen this dish by portioning out into freezer-safe containers. When properly wrapped, it stays tasty for up to 3 months. Just thaw overnight in the fridge before reheating to keep the texture intact.

Reheating

To reheat, I prefer warming it up in a skillet or oven so the potatoes crisp back up nicely. Microwave works in a pinch but can make the potatoes a bit soft. A splash of olive oil in a hot pan helps restore some of that roasted goodness.

FAQs

Can I use other types of sausage in this Sheet Pan Smoked Sausage and Potatoes Recipe?

Absolutely! While smoked sausage adds a great depth of flavor, feel free to swap in Italian sausage, andouille, or even chicken sausage based on your preference. Just adjust cooking times if your sausage type is thicker or raw.
How do I make the potatoes crispier in this recipe?

To get that perfect crisp, make sure your potatoes are cut evenly and not overcrowded on the sheet pan. Tossing them with enough olive oil and roasting at a high temperature (425°F) helps create that golden crust. Stir halfway through cooking to avoid sticking.
Is this recipe suitable for meal prep?

Yes! This Sheet Pan Smoked Sausage and Potatoes Recipe reheats beautifully and makes for satisfying lunches or dinners throughout the week. Just store in airtight containers and reheat as needed.
Can I add other vegetables to this recipe?

Definitely. Bell peppers, zucchini, carrots, or Brussels sprouts are great additions that roast well alongside the sausage and potatoes. Just chop them similarly sized for even cooking.

Final Thoughts

This Sheet Pan Smoked Sausage and Potatoes Recipe holds a special place in my kitchen because it’s both reliable and flexible — it’s the kind of dish I can make almost any night and feel proud serving. The blend of smoky, savory, and fresh flavors always brings smiles around the table, and the simple cleanup means more time enjoying company. Trust me, once you try this, it’ll become one of your favorite weeknight staples too.