Kielbasa and Potatoes Recipe is a flavorful, one-skillet main dish made with kielbasa, baby red potatoes, onion, and bell peppers that has a little bit of a kick to each bite. If you love smoked sausage, be sure to try my Slow Cooker Kielbasa and Potatoes.
Kielbasa and Potatoes Recipe
It’s nice to have a recipe that is made in one dish; in this case, you just need a large skillet. This recipe is packed with flavor with some added heat from the red pepper flakes and hot sauce. It includes meat, potatoes, and vegetables. I would serve this with a side of breadsticks and some green beans or asparagus for a complete and satisfying meal.
Potatoes: I chose to use baby red potatoes, leaving the skins on. You will need about 10 potatoes, cut into quarters.
Kielbasa: Kielbasa (sometimes also called ring sausage) is a flavorful, lightly smoked sausage that is pre-cooked. You could also use Andouille sausage, Mexican Chorizo, or other sausages as substitutes.
Veggies: Grab a yellow onion, red bell pepper, and minced garlic for this recipe.
Chicken Stock: Chicken stock is different than chicken broth in that stock is generally made from the bones of a chicken and broth is made primarily from the meat. They can be used interchangeably, but the stock has a heavier flavor. Try to make your own homemade chicken stock!
Hot Sauce: Hot sauce adds some heat to the dish, but not too much. This is different than buffalo sauce, which has added butter that makes it thicker and creamier.
Cooking the Potatoes
Again, all you need is a large skillet (and the ingredients) to make this dish. The first step is to cook the potatoes. To do this, heat up about 3 tablespoons of oil over medium heat in the skillet. Once the oil is hot, add the potatoes and season them with salt and pepper. Cook the potatoes for 28-30 minutes, or until the potatoes are fork-tender. After the potatoes are cooked, transfer them to a plate and set them aside as you continue with the recipe.
How to Make Kielbasa and Potatoes
With the potatoes cooked and set aside, it’s time to get the rest of the recipe made. To the same skillet, heat up the remaining oil and brown the smoked sausage on each side. Next, add the onion, bell pepper, Italian seasoning, garlic, and red pepper flakes. Cook for an additional 3-4 minutes, or until the onions and peppers are softened. At this point, add the chicken stock and hot sauce, stirring everything together to combine.
Finally, add the cooked potatoes back to the skillet and mix them with the other ingredients. Let the potatoes heat up again before serving. Serve hot with parsley and parmesan cheese for garnish.
What is the Difference Between Kielbasa and Sausage?
Kielbasa is a sausage that originated in Poland. Both kielbasa and sausage come in quite a few varieties. However, there are differences between the two. Kielbasa is usually shaped like a horseshoe or in a loop. It is made with coarsely ground meat which gives it more texture. Authentic kielbasa is made with pork or a combination of pork and beef, while sausage uses a variety of different meats. You can find kielbasa in most grocery stores. In America, kielbasa is also called ring sausage.
Kielbasa and Potatoes Recipe
- 4 tablespoons olive oil, divided
- 1½ pounds baby red potatoes, quartered (approximately 10 potatoes)
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 24 ounces kielbasa, or smoked sausage, sliced into rounds
- 1 yellow onion, minced (approximately 1 cup)
- 1 red bell pepper, cut into strips
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic, minced
- ½ teaspoon red pepper flakes
- ¼ cup chicken stock
- 1 teaspoon hot sauce
- fresh parsley, for garnish
- parmesan cheese, for garnish
- salt and pepper, to taste
- In a large skillet over medium heat, add 3 tablespoons of oil. When the oil is hot, add the baby potatoes. Season the potatoes with salt and pepper and cook for 28-30 minutes, or until they are fork-tender. Transfer the cooked potatoes to a plate and set them aside.
- To the same skillet, add the remaining tablespoon of oil. Add the smoked sausage to the skillet to brown on each side, 3-4 minutes per side.
- Add the onion, bell pepper, Italian seasoning, garlic, and red pepper flakes.
- Cook the sausage for an additional 3-4 minutes, or until the onions and peppers are softened.
- Add the chicken stock and hot sauce. Stir to combine.
- Add the potatoes back to the skillet and mix all the ingredients together until the potatoes are reheated.
- Serve immediately, topped with fresh parsley and parmesan cheese.
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I replaced the potatos with pineapple because pineapples taste better. This was an awesome recipe! It was quite lovely!
Good base, removed the garlic, used good sausage from Chicago, substituted sweet vermouth instead of chicken stock and it was pretty tasty.
Easy to follow recipe, quick and my husband liked. I cut recipe in half since it’s just for 2 of us. I’m not a big fan of kielbasa since it’s quite salty tasting but it was very good.
Extremely yummy and more food than one needs! I work as a groomer and this is awesome to just throw back into the microwave for leftovers!
Winner! Great with an egg the next morning!
This was SO GOOD! Something new for kielbasa. Easy and delicious. Thanks for the recipe!
I made this tonight for my husband and myself and it was fantastic. It’s a keeper and I will be making it again.
We have always fixed fried potatoes and sausage BUT this recipe…… well its was perfect!!! Definitely elevated one of our already favorite meals.
Loves the pop of flavor it brought to the table!
We will definitely be making this one again!
Quick, easy, and tasty! Great weeknight dinner!
Delicious! Family went back for seconds, would have been thirds but it was gone!
I often don’t know how to switch up kielbasa and make it a “new” meal. I made this for my husband today, the only alteration was I added a jalapeno pepper and he was in love. It’s simple, one pan, and delicious Thank you
Delicious! I added a few more spices on the potatoes: thyme, steak seasoning, creole seasoning, etc etc.
Before plating, I also added a couple of handfuls of fresh spinach. Wow! We will be adding this to the rotation. Thanks!
My mom used to make this when I was little. She’d add fresh snapped cut green beans. This brings back good memories. Thank you!