Ingredients

• 400 g fully cooked smoked sausage, sliced into thick rounds
• 600 g potatoes, cut into ¾-inch cubes
• 2 bell peppers, chopped
• 1 red onion, cut into wedges
• 1 tablespoon olive oil
• 2 teaspoons Flour & Herbs All-Purpose Seasoning Blend
• 1 tablespoon chopped parsley

Seasonings used: All-Purpose Seasoning Blend

Directions

1. Start the potatoes. Heat the oven to 425°F (220°C), conventional. Cut the potatoes into even ¾-inch cubes. Toss on a large rimmed tray with the olive oil and 1 teaspoon All-Purpose Seasoning. Spread into a single layer and roast for 15 minutes.
2. Add sausage and vegetables. Cut the fully cooked smoked sausage into thick rounds and chop the peppers and onion into similar bite-sized pieces. Add to the potatoes with the remaining teaspoon of seasoning. Toss carefully and spread out again; use a second tray if the mixture is crowded.
3. Finish roasting. Roast for 20–25 minutes more, turning once, until the potatoes are tender when pierced and the vegetables have browned edges. Heat the fully cooked sausage according to its package instructions. This method is written for fully cooked sausage, not raw sausage.
4. Serve from the tray. Scatter with chopped parsley and taste before adding salt because the sausage and seasoning already contain it. Divide the potatoes, peppers, onion and sausage evenly among plates.