Crispy One-Pan Sausage and Potatoes Skillet

This sausage and potatoes skillet is the kind of dinner you reach for when a busy weeknight calls for something hearty, fast, and cooked in a single pan. Everything comes together with almost no cleanup.

The sausage gets deeply browned, the potatoes turn crispy in the rendered fat, and a handful of fresh herbs finishes the whole thing off. It’s on the table in about 35 minutes, and it tastes like far more effort than it actually takes.

Why This One Stays in the Rotation

I keep coming back to this skillet because it delivers big flavor with very little work. The potatoes soak up all the savory juices from the sausage, and they develop a browned crust that stays crisp even after the quick steam finish.

There’s no parboiling, no separate pans. Everything cooks in one wide skillet, and a lid does the heavy lifting to get the potatoes tender. It’s the kind of reliable weeknight meal that feels like a treat without piling up dishes.

Ingredients

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds: use any fully cooked sausage you like.
• 1 ½ lbs Yukon gold potatoes, cut into ½-inch cubes: waxy potatoes hold their shape best.
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp kosher salt, plus more to taste
• ½ tsp black pepper
• ¾ cup low-sodium chicken broth: or water.
• ¼ cup chopped fresh parsley: for finishing.

Variations / Substitutions

• Uncooked sausage: swap in Italian or bratwurst links. Brown them whole first, then slice and follow the recipe.
• Sweet potatoes: use in place of Yukon golds. Expect a softer texture and slightly shorter steam time.
• Spice level: add a pinch of cayenne or red pepper flakes with the paprika.
• Greens boost: toss in a handful of baby spinach during the last minute of steaming and let it wilt.
• Dairy-free: the dish is naturally dairy-free as written.

If you like this one-pan style, our Creamy Tuscan Sausage Pasta follows a similar quick-cook method with a different finish.

How to Make Sausage and Potatoes Skillet

Step 1: Brown the Sausage

Set a large skillet over medium-high heat and add 1 tablespoon of the olive oil. When the oil shimmers, add the sliced sausage in a single layer. Cook without moving it for about 3 minutes, then stir and cook 2 to 3 minutes more, until deeply browned on both sides. Transfer the sausage to a plate and set it aside.

The skillet will have a nice layer of browned bits on the bottom. That’s flavor, so don’t wipe it out.

Step 2: Sear the Potatoes and Aromatics

Reduce the heat to medium and add the remaining 1 tablespoon olive oil. Toss in the chopped onion and cook, stirring, for about 3 minutes until softened. Stir in the cubed potatoes, minced garlic, smoked paprika, salt, and pepper. Spread everything into an even layer and let it cook undisturbed for 4 to 5 minutes, then stir and cook another 4 to 5 minutes, until the potatoes get golden edges.

You’re not trying to cook the potatoes through here. The goal is building a crust on the outside that will keep them from turning mushy once the steam hits.

Step 3: Steam Until Tender

Pour in the chicken broth and use a wooden spoon to scrape up any stuck-on bits from the bottom of the pan. Return the browned sausage to the skillet, give everything a quick toss, then cover with a lid. Reduce the heat to medium-low and cook for 10 to 12 minutes, until the potatoes are fork-tender.

The steam does the work, finishing the potatoes without burning the bottom. Peek once or twice to make sure the pan hasn’t gone dry; if it has, add a splash more broth.

Step 4: Finish and Serve

Remove the lid and check the potatoes. If any liquid still sits in the pan, let it bubble for a minute to reduce. Sprinkle the fresh parsley over the top, toss gently, and taste for salt and pepper. Serve straight from the skillet.

This is where it all comes together—crispy browned bits, tender potatoes, and juicy sausage, all mingled with a little smoky steam. Dig in.

Tips for Crispy Skillet Potatoes

• A heavy skillet, especially cast iron, gives the most even browning. Any wide, heavy-bottomed pan works; just avoid thin ones that hot-spot.
• If your skillet isn’t large enough to hold the sausage in one layer, brown it in two batches. Crowding steams instead of sears.
• For extra-crispy potatoes, resist the urge to stir them too much during the searing step. Wait until the underside is deep golden before flipping.
• Leftover sausage and potatoes make a fantastic breakfast hash the next day. Reheat in a skillet with a fried egg on top.

Here’s a quick timing breakdown:

Storing Leftover Sausage and Potatoes

• Refrigerate: store in an airtight container for up to 3 days. The potatoes will soften slightly but still taste great.
• Reheating: warm in a skillet over medium heat with a splash of water or broth. Cover briefly to re-steam, then uncover to re-crisp the edges.

What to Serve With Sausage and Potatoes Skillet

A simple green salad with a sharp lemon vinaigrette cuts through the richness of the sausage and potatoes. For something warm, steamed green beans or roasted broccoli with garlic work well. If you want to soak up every bit of flavor, serve with crusty bread or a side of braised red cabbage.

Frequently Asked Questions

Can I use raw sausage instead of smoked?

Yes. Use uncooked Italian or bratwurst links. Brown the whole sausages first, slice them, then proceed with the recipe. Make sure they’re cooked through before adding them back.

My potatoes turned out mushy. What went wrong?

Mushy potatoes usually come from using a starchy variety like Russets, or from moving them too often during the searing step. Stick to waxy potatoes and let them develop a good crust before you stir.

Can I make this in the oven instead?

Absolutely. Toss the sausage, potatoes, onion, garlic, oil, and seasonings on a sheet pan. Roast at 425°F (220°C) for about 30 to 35 minutes, stirring once, until the potatoes are golden and tender. Skip the broth.

What other vegetables can I add?

Diced bell peppers, zucchini chunks, or halved Brussels sprouts all work well. Add hearty vegetables with the potatoes, and quick-cooking ones during the last 5 minutes of steaming.

Sausage and Potatoes Skillet Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 490

Ingredients Method Notes

Ingredients

  

• 1 lb smoked sausage (kielbasa or andouille), sliced into ½-inch rounds
• 1 ½ lbs Yukon gold potatoes, cut into ½-inch cubes
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp kosher salt
• ½ tsp black pepper
• ¾ cup low-sodium chicken broth
• ¼ cup chopped fresh parsley

Method

 

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage in a single layer and cook 5–7 minutes until browned on both sides; transfer to a plate.
2. Reduce heat to medium, add remaining 1 tbsp oil, and sauté onion for 3 minutes. Stir in potatoes, garlic, paprika, salt, and pepper. Cook 8–10 minutes, stirring occasionally, until golden.
3. Pour in broth and scrape up browned bits. Return sausage to skillet, cover, and simmer on medium-low for 10–12 minutes until potatoes are tender.
4. Uncover, let any remaining liquid reduce, then toss with parsley and serve straight from the skillet.

Notes

This dish reheats beautifully; store leftovers in the fridge for up to 3 days and crisp them up in a skillet with a splash of water. If using raw sausage, be sure to cook it through before slicing.