The Rustic Campfire Skillet: Smoky Smoked Sausage and Potato Bake

I pulled this tray from the oven just as the evening chill was setting in, and the way the smoky aroma of the sausage mingled with the earthy scent of roasted potatoes was a beautiful sight. There is something about the combination of charred edges and tender centers that makes this dish an instant family favorite.

This recipe is a quiet victory for those nights when the to-do list is long but you still crave a meal that feels intentional and hearty. By using a few robust spices and a high-heat roast, you get a depth of flavor that usually takes hours of slow cooking, all in a fraction of the time.

It is simple, rustic, and incredibly satisfying. Whether you are refueling after a busy day or gathering around the table for a cozy Sunday supper, this one-pan wonder brings a bit of effortless warmth to the meal.

Ingredients

• 1 lb smoked sausage (kielbasa or andouille), sliced into rounds

• 1.5 lbs Yukon Gold potatoes, cut into 1-inch cubes

• 1 large bell pepper, chopped into bite-sized pieces

• 1 medium red onion, sliced into wedges

• 3 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp dried thyme

• Salt and black pepper to taste

• Optional: fresh parsley (for garnish)

Instructions

1. Preheat your oven to 400°F and lightly grease a large rimmed baking sheet with olive oil.

2. Place the cubed potatoes, chopped bell pepper, and red onion wedges in a large mixing bowl.

3. Drizzle the olive oil over the vegetables and toss until everything is evenly coated.

4. Sprinkle the smoked paprika, garlic powder, dried thyme, salt, and pepper over the mixture and toss again.

5. Spread the seasoned vegetables in a single layer on the prepared baking sheet.

6. Roast the vegetables for 20 minutes, then remove the tray and toss them with a spatula.

7. Add the sliced smoked sausage to the pan, nestling the rounds among the partially roasted potatoes.

8. Return the pan to the oven and bake for another 15 to 20 minutes, or until the potatoes are golden and the sausage is slightly charred.

9. Let the bake rest for a few minutes before garnishing with fresh parsley and serving warm.

Why This Recipe Works

• High-heat roasting caramelizes the natural sugars in the onions and peppers for a deeper flavor.

• The smoked sausage releases its flavorful oils during the second half of the bake, seasoning the potatoes from the bottom up.

• Using Yukon Gold potatoes provides a naturally buttery texture that crisps up beautifully without peeling.

• Everything cooks on a single sheet pan, which means cleanup is almost as fast as the preparation.

Tips for Best Results

• Cut your potatoes into uniform cubes to ensure they all finish cooking at the exact same time.

• Don’t crowd the pan; if the ingredients are too close together, they will steam instead of roasting and becoming crispy.

• If you want extra-crispy potatoes, par-boil the cubes for 5 minutes before tossing them with the oil and spices.

• Use a heavy-duty rimmed baking sheet to prevent warping under the high heat of the oven.

Variations & Substitutions

• Swap the smoked sausage for a spicy chorizo if you want a bolder, more piquant kick.

• Add a cup of broccoli florets or sliced zucchini during the last 15 minutes for an extra serving of greens.

• Use sweet potatoes instead of Yukon Golds for a sweeter, more autumnal version of this dish.

• Sprinkle half a cup of shredded cheddar cheese over the top during the last 2 minutes of baking for a gooey finish.

Frequently Asked Questions

How should I store the leftovers? Place them in an airtight container in the refrigerator for up to three days.

Can I make this ahead of time? You can chop all the vegetables and the sausage a day early, but it is best to toss them in oil and roast them just before serving.

Is this freezer-friendly? While you can freeze it, the texture of the potatoes may become slightly grainy upon thawing; it is best enjoyed fresh.

What is the best way to reheat it? Reheat the bake in a skillet over medium heat or in an air fryer to help the potatoes regain their crispness.

There is a simple, rustic joy in a meal that fills the house with such a savory, smoky scent. I hope this easy potato and sausage bake becomes a new favorite in your weeknight rotation.