When cool evenings return or a weekday dinner needs to feed everyone without fuss, this dish ticks all the boxes. It’s the classic sausages and potatoes, but streamlined: a bowl, a dish, the oven, and very little washing up.
Ingredients :
- Poultry sausages — They provide the main flavor and season the potatoes during cooking. Choose fairly meaty sausages, not too thin, otherwise they dry out before the potatoes are tender; turkey or chicken sausages with herbs work well.
- Potatoes — They form the base of the dish and absorb the cooking juices. Use a firm-fleshed variety like Charlotte, Amandine, or new potatoes, as they hold their shape and turn golden without falling apart.
- Onion — It adds sweetness and melts among the potatoes, with slightly caramelized edges. Slice it fairly thinly so it cooks at the same pace as the rest; a red onion will give a sweeter, more colorful note.
- Garlic — It adds depth to the dish, especially when it blends with the oil and paprika. Chop finely if you like a strong presence, or crush whole cloves for a rounder, less direct flavor.
