Kielbasa and Potato Recipe: A One-Pan Wonder
A one-pan wonder featuring crispy potatoes and juicy marinated kielbasa—easy to make, endlessly customizable, and packed with flavor and texture. Perfect for weeknight dinners.
Equipment
- Large mixing bowl
- Knife and cutting board
- Clean kitchen towel
- Rimmed baking sheet
- Oven
Ingredients
- 1 lb kielbasa sliced
- 1 ½ lbs potatoes cut into wedges or cubes
- 1 medium onion sliced
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- 1 tbsp vinegar or lemon juice optional (for marinade)
- Optional add-ins: bell peppers mushrooms, apples, or sauerkraut
- Optional toppings: fresh herbs sour cream, breadcrumbs, bacon, honey mustard
Instructions
Marinate Kielbasa
- Combine kielbasa slices with olive oil, paprika, garlic powder, onion powder, and vinegar or lemon juice. Marinate for at least 30 minutes or up to overnight.
Prep Potatoes
- Cut potatoes into even-sized pieces. Soak in cold water for 15–30 minutes to remove excess starch. Drain and dry thoroughly.
Toss & Roast
- Preheat oven to 400°F (200°C). Toss potatoes, onion, garlic, and marinated kielbasa on a baking sheet with remaining olive oil, salt, and pepper.
Roast & Flip
- Roast for 35–45 minutes, flipping halfway through. Add optional vegetables in the last 15 minutes of roasting if using.
Serve
- Garnish with fresh herbs or toppings of choice. Serve hot.
Notes
- Soaking the potatoes is optional but highly recommended for maximum crispiness.
- Fresh or smoked kielbasa both work—choose based on your preferred flavor.
- Don’t skip drying the potatoes—moisture is the enemy of crispness!
- Leftover marinade can be simmered and used as a finishing sauce.