This Italian sausage and potatoes skillet is ready in 30 minutes and will please even the pickiest of eaters. Make a double batch and save some for lunches!
Italian Sausage and Potatoes
Juicy Italian links and tender, buttery red potatoes are seasoned with fresh rosemary and basil for a simple, delicious flavor.
Toss in some chopped onion and halved grape tomatoes for acid and sweetness, and you have yourself one incredibly easy meal!
The best part about this sausage and potatoes skillet recipe is that it’s incredibly versatile!
While my family loves the combination of hot Italian sausage and potatoes, you could easily throw in some extra veggies or try a different variety of links.
Skillet recipes are a favorite of mine, especially when weeknights are hectic. Not only are they quick and easy, but there’s no pile of dishes to clean before bed.
Sausage Potato Skillet Tips and Tricks
- Don’t overcrowd the pan! Food needs plenty of room to brown properly, so be sure to use a pan that has lots of surface area.
- Swap out the links. There are so many different varieties of sausage!
The spicy Italian is so flavorful in this fried potatoes and sausage recipe, but mild or sweet would be just as delicious.
You could even try bratwurst or kielbasa if you’d like.
- Kitchen hack: Instead of slicing grape tomatoes one at a time, place a handful between two lids and run a bread knife through the middle.
You’ll have the whole pint halved in seconds!
- Leave the skins on. No need to peel each potato — the skin is already quite thin. Just give them a good rinse and a gentle scrub with your fingers as needed.
- No fresh herbs? While they certainly provide the best flavor, you can substitute dried rosemary and dried basil if needed.
Just reduce the amount to 1 teaspoon of each.
This sausage and potatoes skillet recipe creates a full meal, especially if you decide to add some extra veggies to the pan!
If you want extra greens on your plate, throw together some coleslaw or a fresh leafy salad.
Corn on the cob is another excellent addition, and the extra sweetness will balance the savory flavors of the skillet potatoes and sausage.
Italian Sausage and Potatoes FAQ
No need to pierce the sausages before cooking them. Just place them in your oiled pan and cook over medium heat until browned.
Bell peppers, yellow squash, zucchini, broccoli, green beans, and asparagus would all taste great with fried potatoes and sausage. Keep a close eye on whatever you choose to add since some veggies take longer to cook than others.
You could also swap the larger red potatoes with baby red or baby gold varieties.
Leftovers will keep for 3 to 4 days in the refrigerator when stored in an airtight container.
Reheat skillet potatoes and sausage in the microwave or on the stove until everything is warmed through.
With love, from our simple kitchen to yours.
Other 30 Minute Meals
Italian Sausage and Potatoes
- 1 tablespoon extra virgin olive oil
- 1 pound hot Italian sausage, any sausage can be used
- 1/2 yellow onion, chopped
- 1 pound red potatoes, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 pint grape tomatoes, sliced in half (divided)
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Warm oil in a large non-stick skillet over medium-high heat (a seasoned cast iron skillet is perfect), add sausage and cover. Cook until browned, turning once. After sausages are browned add potatoes, onion, salt and pepper. Cover. Stir often.
- Remove sausages once they are mostly cooked through. Spread potato mixture across skillet and cook for about 10 minutes, stirring occasionally.
- Slice sausage into 1/2” pieces and return to pan. Add rosemary, garlic and 1/2 of tomatoes. Cook about 5 minutes or until tomatoes are cooked. Add basil, remaining tomatoes and stir to combine. Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2012, updated and republished February 2023
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