French fries and onions/peppers with smoked sausage


°2 pounds red potatoes (you can also use regular red potatoes or gold potatoes), cut into 1 - 1 1/2 inch pieces
°1 onion
°1 red pepper, cut into 1-inch pieces
°8 ounces smoked sausage or kielbasa (I use smoked Polish kielbasa), cut into 1-inch pieces
°8 ounces fresh mushrooms (baby bella, white button, etc.), cut into halves or quarters
°1/4 cup olive oil
°4 cloves garlic minced
°1 teaspoon fresh thyme
°1 tablespoon dry spice/herb mix
°Salt & black pepper
°Fresh herbs, chopped (parsley, thyme, chives, dill, etc.)


Preheat the oven to 475°F (I used the convection setting in my oven, although if you don't have this option it will still work). Place a large, rimmed baking sheet in the oven at the same time, heating it while you prepare all the ingredients.
Scrubbing potatoes well and cutting them into 1- to 1-inch pieces. Put them in a medium saucepan and fill them with water so that the water barely covers the potatoes. Bring to a boil, reduce to a simmer and simmer for 5 minutes, covered, until potatoes are halfway cooked. Strain the potatoes.
Meanwhile, cut the mushrooms in half or into quarters if they are too large. Onion is cut into thick slices. Cut the peppers into 1-inch pieces, and cut the sausage into 1-inch pieces.
In a large bowl, combine onion, paprika, mushrooms, olive oil, minced garlic cloves, fresh thyme salt, freshly ground black pepper and a mixture of dry herbs.
When the potatoes are half cooked, toss them gently with the mushroom and pepper mixture with the sausage.
Remove the hot baking sheet from the oven and quickly spread everything in one layer.
Roast in the preheated oven, uncovered, for 20-30 minutes, until vegetables are fully cooked and golden brown, flipping everything halfway through the cooking process. You can boil the dish during the last few minutes of cooking to give it more light brown and less charcoal.
Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc.
Go ahead: Prepare all ingredients, without placing them on the griddle. Store it in the refrigerator for up to two days. When you're ready to serve, preheat the oven with an edged baking sheet, then proceed with the rest of the steps.
Enjoy !