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Seasoned and Roasted Potatoes with Sausage, and Olive Muffuletta

Chef's notes

Good eats don’t need to be elaborate. This is an easy lunch, snack, or dinner I sometimes prepare just for myself.

Leftovers keep well and reheated for additional meals.

Cubed potatoes are seasoned, coated with olive oil, and are oven roasted with sausage, and olive muffuletta or Tapenade. Potatoes are cooked until deliciously crisp.

I’ve always enjoyed combining favorite ingredients like these that are complementary both in flavor and preparation.

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Seasoned and Roasted Potatoes with Sausage, and Olive Muffuletta

Ingredients

2 large russet potatoes
Olive oil
Tuscany or favorite seasoning; salt and pepper
4 mild Italian sausages
2 Tablespoons Olive Tapenade or Olive Muffuletta
Chopped parsley

Instructions

Heat oven to 425° direct.
Wash, dry and cube potatoes. Toss with olive oil. Continue tossing with seasoning, again with olive mixture.
Spread on a cookie sheet. Add whole sausages, touching sheet. Place in upper third of oven.
Turn sausages after about 5 minutes. Remove them after 8 minutes total (they will be oven finished later). Toss potatoes occasionally. After about 40 minutes when potatoes are nearly finished (crisp), thick slice sausages and mix with potatoes to reheat.
Serve and garnish with parsley.

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