INGREDIENTS:
- 1 1/2 pounds (650grams) small, quartered.
- 1 onion, minced.
- 1 red bell pepper, sliced.
- 1 pkg smoked sausage.
- 4 tbsp olive oil (or butter, or ghee).
- 2 tsp Italian seasoning.
- 1/2 tsp minced garlic.
- 1/4 c (60ml) low-sodium chicken stock (or beef, vegetable).
- 1 tsp hot sauce of your choice (we used Sriracha)
- Salt and fresh cracked pepper.
- Chopped parsley, for garnish.
- Grated Parmesan, optional.
METHOD :
Step 1: Heat 3 tbsp oil in a large cast-iron skillet over medium heat.
Step 2: Add and season with salt and pepper the baby potatoes into the skillet and saute for about 10 to 12 minutes, stirring regularly until golden and cooked through.
Step 3: Take the potatoes out of the skillet and onto a plate. Set aside.
Step 4: Add the rest of the oil into the same skillet and cook the sliced smoked sausage for about 5 minutes over medium heat until both sides are brown.
Step 5: Add the garlic to the skillet followed by the onion and red bell pepper. Season with red pepper flakes, Italian seasoning, salt, and pepper.
Step 6: Continue to cook for another 2 to 3 minutes or until soft.
Step 7: Pour in 1/4 cup of stock to deglaze the pan.
Step 8: Stir in the hot sauce.
Step 9: Place the cooked potatoes back into the pan, toss to coat, and continue to cook until the potatoes are heated through.
Step 10: Adjust the seasoning according to taste.
Step 11: When done, garnish with chopped fresh parsley. Serve immediately with parmesan.
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