Sausage Potato Skillet

Start by washing and dicing 2 lbs of red potatoes into uniform 1/2-inch cubes, leaving the skin on for extra texture and nutrition. Pat the diced potatoes dry with a kitchen towel to remove excess moisture, which will help them get crispy. Heat 3 tablespoons of olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Once the oil is hot and shimmering, add the diced potatoes in a single layer, being careful not to overcrowd the pan. Cook the potatoes for 8-10 minutes, stirring occasionally, until they develop a golden-brown crust on multiple sides and are fork-tender. The key is to let them sit undisturbed for a few minutes at a time to develop that beautiful crispy exterior. Season the potatoes with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper during the last few minutes of cooking. Once the potatoes are golden and cooked through, push them to one side of the skillet to make room for the sausage.

Add the sliced smoked sausage rounds to the empty side of the skillet and cook for 3-4 minutes, stirring occasionally, until the sausage is nicely browned and heated through. The sausage will release some of its flavorful oils, which will enhance the overall dish. Once the sausage is browned, add the diced onion and both bell peppers to the skillet, mixing everything together with the potatoes and sausage. Cook for 5-6 minutes, stirring frequently, until the onions become translucent and the peppers start to soften. Add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to let it burn. The vegetables should be tender but still have a slight bite to them. During this step, the flavors will begin to meld together, creating the foundation of this hearty one-pan meal.

Sprinkle the paprika, garlic powder, onion powder, dried thyme, and cayenne pepper over the entire mixture, stirring well to ensure all ingredients are evenly coated with the seasonings. Cook for 2-3 minutes to allow the spices to bloom and become fragrant. Add the chicken broth to the skillet, which will help deglaze the pan and pick up any browned bits from the bottom, adding extra flavor to the dish. Stir everything together and let it cook for another 2-3 minutes until the liquid is mostly absorbed and the flavors have melded together. Taste and adjust seasoning with the remaining salt and pepper as needed. Remove the skillet from heat and sprinkle with fresh chopped parsley for a pop of color and freshness. If desired, top with shredded cheddar cheese and let it melt from the residual heat of the skillet. Serve immediately while hot, either as a complete meal or as a hearty side dish. This one-pan wonder is perfect for busy weeknight dinners and cleanup is minimal.