YOUR SOLIN GENERATED RECIPE
Crispy Roasted Potatoes with Pan-Seared Chipolata Sausages and Roasted Vegetables
Savor the hearty goodness of this rustic dish—a plate of crispy roasted potatoes paired with perfectly pan-seared chipolata sausages and a medley of vibrant roasted vegetables. Each bite delivers satisfying crunch and savory flavors, making it a delicious, balanced meal for any time of day.
INGREDIENTS
4 chipolata sausages (60g each)
200g red potatoes
150g mixed vegetables (zucchini, bell pepper, red onion)
2 teaspoons olive oil
Salt & Pepper to taste
2 sprigs fresh rosemary or thyme
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and dice the red potatoes into bite-sized pieces and place them on a baking sheet. Drizzle with 1 teaspoon olive oil, season with salt, pepper, and finely chopped herbs; toss to coat evenly.
Roast the potatoes in the preheated oven for about 25-30 minutes until crispy and golden, stirring halfway through for even browning.
While the potatoes roast, cut the mixed vegetables (zucchini, bell pepper, red onion) into uniform pieces. Toss them in a small bowl with 1 teaspoon olive oil, salt, and pepper.
Spread the vegetables on another baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.
Heat a skillet over medium-high heat and add the chipolata sausages. Sear them for about 10-12 minutes, turning occasionally, until they develop a crispy, browned exterior and are cooked through.
Plate the roasted potatoes alongside the mixed vegetables and arrange the pan-seared chipolata sausages on top.
Serve immediately while hot and enjoy the combination of crispy textures and savory flavors.