When life gets busy but your taste buds still demand something hearty, this one pan kielbasa and potatoes dish comes to the rescue.
It’s the kind of meal that delivers maximum flavor with minimal effort—smoky sausage, golden potatoes, and savory seasonings all roasted to perfection in a single skillet or sheet pan.
Perfect for busy weeknights, meal prep Sundays, or even lazy weekend brunches, this dish is a comforting classic you’ll want on repeat.
Why You’ll Love This One-Pan Recipe
One pan = less cleanup – everything cooks together, hands-free
Crispy and caramelized – roasted at high heat for golden perfection
Family favorite – picky eater approved, hearty, and filling
Customizable – easily add veggies or your favorite seasoning
Ready in under an hour – including prep time
Budget-friendly ingredients – simple and affordable
What You’ll Need (Ingredient Highlights)
Kielbasa – smoky Polish sausage sliced into hearty rounds
Yukon Gold potatoes – great texture, crispy edges, creamy centers
Onion – sweet and soft when roasted, adds flavor
Olive oil – helps everything crisp and brown
Garlic powder – aromatic base flavor
Smoked paprika – adds warmth and color
Dried parsley – optional, but adds freshness
Salt and pepper – to season to perfection
Pro Tips Before You Start
Slice potatoes evenly for consistent roasting
Use a large baking sheet or oven-safe skillet – space = crispiness
Toss ingredients in oil and seasoning before baking
Flip once halfway for even browning
Want extra crisp? Broil for the last 2–3 minutes
How to Make One Pan Kielbasa and Potatoes
Preheat oven
Set your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Prep ingredients
Slice kielbasa into 1/2-inch rounds.
Cut potatoes into 1-inch cubes. Thinly slice the onion.
Season everything
In a large bowl, combine kielbasa, potatoes, and onions.
Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, pepper, and parsley.
Toss until evenly coated.
Roast
Spread everything in a single layer on the baking sheet.
Roast for 35–40 minutes, flipping once halfway, until potatoes are tender and golden and kielbasa is browned.
Serve hot
Remove from oven and serve immediately with your favorite dipping sauce or sides.
What to Serve It With
Fried or poached eggs – perfect for brunch
Sour cream or mustard dip – creamy and tangy contrast
Roasted green beans or asparagus – light veggie sides
Crusty bread or rolls – soak up the flavorful juices
Simple garden salad – fresh, crunchy balance
Variations / Substitutions
Switch the sausage – try turkey kielbasa, chorizo, or andouille
Add veggies – bell peppers, zucchini, or mushrooms roast beautifully
Use sweet potatoes – for a slightly sweet and nutritious twist
Make it spicy – add cayenne or hot sauce to the seasoning
Try fresh herbs – thyme, rosemary, or fresh parsley to finish
Storage & Leftovers
Refrigerate: Store leftovers in an airtight container for up to 4 days
Reheat: Best in a skillet or air fryer to restore crispiness
Freeze: You can freeze portions, but texture of potatoes may soften
Meal prep tip: Roast in bulk and portion for easy weekday lunches
FAQs
Can I use a different type of potato?
Yes—red potatoes, russets, or sweet potatoes all work great.
Do I have to peel the potatoes?
Nope! Just scrub well—skin helps them crisp up in the oven.
Can I cook this on the stovetop instead?
Yes, but you’ll need to cook the potatoes longer, covered, before crisping.
What’s the best pan to use?
A rimmed sheet pan or large cast-iron skillet works best.
Can I double the recipe?
Definitely—just use two pans or roast in batches to avoid overcrowding.
Is kielbasa already cooked?
Yes, most store-bought kielbasa is fully cooked, so it just needs to be browned.
Can I add cheese?
Absolutely! Sprinkle shredded cheddar or mozzarella in the last 5 minutes.
Final Thoughts
This one pan kielbasa and potatoes recipe is everything I love about easy comfort food.
Crispy, savory, and deeply satisfying, it checks every box: easy, budget-friendly, and incredibly flavorful.
Once you try it, you’ll understand why this sheet pan dinner has earned a permanent spot in my weeknight rotation.
