There is something incredibly satisfying about a dish that combines simple ingredients yet delivers a burst of flavor with every bite, and this Sausage and Potatoes with Pesto Recipe does exactly that. Tender baby potatoes, perfectly browned smoked sausage, and the fresh, vibrant punch of pesto come together in one skillet to create a meal that feels both comforting and a little bit special. Whether you’re craving a quick weeknight dinner or a flavorful meal to share with friends, this recipe hits all the right notes with minimal fuss.
Ingredients You’ll Need
What’s beautiful about this Sausage and Potatoes with Pesto Recipe is how straightforward the ingredients are, each playing an essential role to build layers of flavor, texture, and color that make the dish so irresistible.
- 1 pound little/baby potatoes: Their small size means quick cooking and a tender inside with a nice crispy edge when browned.
- 2 cups water: Needed to boil the potatoes initially, ensuring they cook through evenly before frying.
- 1 pound smoked sausage: Adds rich, smoky, and savory depth that perfectly complements the potatoes.
- 4 tablespoons olive or vegetable oil: Provides the fat to crisp up the potatoes and brown the sausage beautifully.
- 1/3 cup chicken broth: Helps deglaze the pan and add moisture when bringing the dish together.
- 2 tablespoons pesto: The crowning flavor addition, bright and herbal, tying the whole recipe together with a fresh finish.
How to Make Sausage and Potatoes with Pesto Recipe
Step 1: Cook the Potatoes
Start by prepping your baby potatoes—cutting them in halves so they cook faster and absorb flavors better. Add them to a skillet along with the water and bring to a boil over high heat. Keep the potatoes uncovered and stir occasionally so they cook evenly and don’t stick. If the water evaporates too quickly before 10 minutes, add a little more to prevent burning. This step softens the potatoes enough for the next stage.
Step 2: Brown the Potatoes
Once drained, return the potatoes to the skillet with 3 tablespoons of oil and lower the heat to medium-high. This stage is all about getting those crispy, golden brown edges that are absolutely irresistible. Stir or flip the potatoes every few minutes to ensure even browning. If your pan starts to smoke or the oil dries up, simply reduce heat or add a splash more oil. Patience here pays off with incredible texture.
Step 3: Prepare the Sausage
While the potatoes are browning, slice your smoked sausage into even pieces. This quick prep allows for even cooking and ensures the sausage has a perfect sear in the next step.
Step 4: Brown the Sausage
Remove the cooked potatoes to a plate for a moment, add the remaining tablespoon of oil to the skillet, and toss in the sausage slices. Cook over medium heat, stirring now and then, until they develop a nice browned exterior—about 5 minutes or until they reach your desired level of crispiness.
Step 5: Bring It All Together
Finally, pour in the chicken broth and pesto to the sausage in the skillet. Return the potatoes to the pan and gently toss everything to coat well. The chicken broth adds moisture without making the dish saucy, while the pesto infuses fresh, herbaceous flavors. The result is a colorful, fragrant skillet meal that’s a feast for the senses.
How to Serve Sausage and Potatoes with Pesto Recipe
Garnishes
Adding a sprinkle of freshly grated Parmesan or a handful of chopped fresh basil leaves makes all the difference when serving this Sausage and Potatoes with Pesto Recipe. The cheese melts slightly from the heat, delivering an extra layer of richness, while basil ties in seamlessly with the pesto’s herbal notes.
Side Dishes
This dish stands beautifully on its own but pairs exceptionally well with a crisp green salad dressed with lemon vinaigrette or a simple steamed vegetable like asparagus or green beans to add a refreshing crunch and contrast to the comforting sausage and potatoes.
Creative Ways to Present
For a fun twist, serve the sausage and potatoes over a bed of creamy polenta or alongside crusty garlic bread. If you’re hosting, consider plating it in small cast iron skillets for a rustic presentation that keeps the dish warm and inviting right at the table.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Sausage and Potatoes with Pesto Recipe store well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it a delightful next-day meal.
Freezing
If you want to freeze the dish, make sure to cool it completely before transferring it to a freezer-safe container. It can be frozen for up to 1 month. Keep in mind that potatoes may become a little softer after freezing and reheating but will still taste delicious.
Reheating
Reheat leftovers on the stovetop over medium heat with a splash of water or broth to revive moisture and prevent sticking. Stir occasionally until warmed through, and consider adding an extra drizzle of pesto to freshen the flavors.
FAQs
Can I use other types of sausage?
Absolutely! While smoked sausage brings a wonderful smoky flavor, you can substitute with Italian sausage, bratwurst, or even chicken sausage depending on your preference. Keep in mind that different sausages may require slight adjustments in cooking time.
What if I don’t have pesto on hand?
If no pesto is available, a quick sauce using garlic, olive oil, fresh basil, and a bit of Parmesan can be blended as a substitute. Alternatively, a drizzle of chimichurri or a squeeze of lemon and fresh herbs will also add brightness.
Can I use other potatoes?
Baby potatoes work best here because they cook quickly and hold their shape, but Yukon gold or red potatoes can also be used when cut into bite-sized chunks. Avoid starchy varieties like Russets as they might fall apart during cooking.
Is this recipe suitable for meal prep?
Yes! This Sausage and Potatoes with Pesto Recipe is perfect for meal prepping. It stores well and reheats beautifully, making it a great option for lunches or quick dinners on busy days.
How spicy is this dish?
The recipe itself is mild, thanks to the smoked sausage and pesto’s herbal flavor. You can always add crushed red pepper flakes or use a spicy sausage for an extra kick if you like things hotter.
Final Thoughts
If you’re looking for a satisfying meal that comes together quickly but tastes like you spent hours in the kitchen, this Sausage and Potatoes with Pesto Recipe is a winning choice. It brings comfort, flavor, and a touch of elegance in every bite, perfect for a busy weeknight or a laidback weekend feast. Give it a try—you might just find your new favorite go-to dish.
Print
Sausage and Potatoes with Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Sausage and Potatoes recipe is a hearty, flavorful one-pan dish featuring tender baby potatoes boiled and then pan-fried to golden perfection, combined with browned smoked sausage and a savory pesto-chicken broth sauce. Perfect for a quick and satisfying weeknight meal, it balances crispy textures with aromatic herbs.
Ingredients
Potatoes
- 1 pound little/baby potatoes, halved
- 2 cups water
Sausage and Sauce
- 1 pound smoked sausage, sliced
- 4 tablespoons olive or vegetable oil, divided
- 1/3 cup chicken broth
- 2 tablespoons pesto (or more, to taste)
Instructions
- Boil Potatoes: Prep your potatoes by cutting them in halves, then add them to a large skillet with 2 cups of water over high heat. Boil uncovered for 10 minutes, stirring occasionally. If the water evaporates too soon, add more to prevent drying out.
- Pan-Fry Potatoes: Drain the potatoes and add 3 tablespoons of oil to the skillet. Reduce heat to medium-high and add the potatoes back in. Stir to coat, then let cook for about 10 minutes, turning occasionally to brown all sides evenly. Adjust heat if the pan becomes too hot or dry by lowering the temperature or adding a splash of oil.
- Prepare Sausage: While potatoes cook, slice the smoked sausage into rounds if not already sliced.
- Cook Sausage: Transfer browned potatoes to a plate and add the remaining tablespoon of oil to the skillet. Over medium-high heat, cook the sausage for about 5 minutes, stirring occasionally, until browned to your liking.
- Combine and Flavor: Add chicken broth and pesto to the skillet, then return the potatoes to the pan. Stir thoroughly to coat everything evenly. The sauce should be light, with the pesto providing flavor without excess liquid.
Notes
- If the pan gets too hot and starts to smoke, reduce the heat to prevent burning, especially when using cast iron skillets.
- You can adjust the amount of pesto to taste depending on how strong you want the herb flavor.
- This dish can be made with either olive oil or vegetable oil based on your preference.
- Serve this sausage and potatoes dish immediately for best texture and flavor.
