Ingredients:

  • 1 package (14 oz / 400 g) smoked sausage, sliced into 1-inch (2.5 cm) thick rounds
  • 5 lbs (700 g) small white or red potatoes, scrubbed clean and quartered
  • 1 large red onion (approx. 8 oz / 225 g), cut into thick wedges
  • 2 bell peppers (1 red, 1 yellow), cut into 1-inch (2.5 cm) pieces
  • 1 cup (150 g) cherry or grape tomatoes, left whole
  • 3 Tbsp (45 mL) olive oil
  • 2 tsp (10 mL) smoked paprika
  • 1 tsp (5 mL) dried oregano
  • ½ tsp (2.5 mL) garlic powder, or 3 cloves fresh garlic, minced
  • ½ tsp (2.5 mL) coarse sea salt
  • ¼ tsp (1.25 mL) freshly cracked black pepper
  • ¼ cup (10 g) fresh flat-leaf parsley, roughly chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C / Gas Mark 6). Place the quartered potatoes, onion wedges, and bell peppers into a large mixing bowl.
  2. Prepare the seasoning mixture: In a small cup, whisk together the olive oil, smoked paprika, dried oregano, garlic powder, salt, and pepper. Pour two-thirds of this mixture over the potatoes and peppers. Toss vigorously until all vegetables are evenly coated.
  3. Assemble the traybake: Spread the seasoned vegetables onto a large sheet pan in a single, even layer (do not crowd the pan). Place the pan in the preheated oven and roast for 15 minutes. This gives the potatoes a head start.
  4. After 15 minutes, remove the pan from the oven. Add the sliced smoked sausage and whole cherry tomatoes to the pan. Drizzle the remaining one-third of the spice mixture over the newly added sausage and tomatoes. Toss all ingredients gently to combine.
  5. Return the pan to the oven and continue cooking for another 20–25 minutes, or until the potatoes are fork-tender and the sausage edges are slightly crisp and caramelized.
  6. Remove the traybake from the oven and let it stand for 5 minutes. Garnish generously with the chopped fresh parsley before serving directly from the pan.