Adapted from SkinnyTaste.com
1.5 lbs Russet Potatoes
1 medium onion, peeled and quartered
2 red bell peppers, seeds removed and cut into 1 inch pieces
2 tsp Roasted Garlic Infused Oil
Seasoned Salt to Taste
1 tsp chopped Rosemary (Fresh or dry)
1 tsp Garlic Garlic
½ tsp Garlic Powder
Olive Oil Spray
12 oz Italian Chicken Sausage (I use Al Fresco’s)
Preheat oven to 375 degrees. Spray one large baking sheet with olive oil spray. Cut the potatoes into small 1” x ½” pieces. In a large bowl, combine potatoes, onions, peppers, olive oil, seasoned salt, rosemary, garlic garlic and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet. Bake for 15 minutes. Use spoon to toss so nothing sticks or burns.
While baking, cut each link of chicken sausage into 6-7 pieces. Add the sausage to baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes. Cook until the potatoes are cooked through. Time will vary based on the thickness of the potatoes and sausage.
**Adjust the seasoning to your personal tastes.
2 tsp Roasted Garlic Infused Oil
Seasoned Salt to Taste
1 tsp chopped Rosemary (Fresh or dry)
1 tsp Garlic Garlic
½ tsp Garlic Powder
Olive Oil Spray
12 oz Italian Chicken Sausage (I use Al Fresco’s)
Preheat oven to 375 degrees. Spray one large baking sheet with olive oil spray. Cut the potatoes into small 1” x ½” pieces. In a large bowl, combine potatoes, onions, peppers, olive oil, seasoned salt, rosemary, garlic garlic and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the baking sheet. Bake for 15 minutes. Use spoon to toss so nothing sticks or burns.
While baking, cut each link of chicken sausage into 6-7 pieces. Add the sausage to baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes. Cook until the potatoes are cooked through. Time will vary based on the thickness of the potatoes and sausage.
**Adjust the seasoning to your personal tastes.
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