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| Photo by Kay Ercius |
I have made this for years. It reminds me of the night our high school age son brought Stefano, the Italian exchange student, home for dinner and I was cooking Italian Sausage. In his wonderful Italian accent he said "what is this ITALIAN sausage..we do not eat this ITALIAN sausage in Italy!"
4 medium baking potatoes
1 tablespoon olive oil
1 tablespoon oregano
1 tablespoon paprika
1 teaspoon salt
1 large clove fresh garlic, minced or pressed
( Stefano also says "we do NOT do the pressing of the garlic in Italy. We mince with knife.")
1/4 teaspoon fresh ground pepper
1 pound sweet Italian sausage, parboiled 15 minutes and cut in 3 inch pieces
1 large onion, cut into quarters and seperated
1 large red pepper, cut in 1 inch chunks
1 large green pepper, cut in 1 inch chunks
2 medium zucchini, cut in 1 inch chunks, optional
- Heat the oven to 400 degrees.
- Peel, wash, pat dry and cut the potatoes lengthwise into eighths.
- Place in a baker large enough to hold them easily in a single layer.
- Drizzle oil and toss to coat, adding more if necessary.
- Sprinkle paprika, oregano, salt, pepper and garlic over the potatoes and toss again.
- Bake for 15 minutes.
- Add the sausage, onion, peppers and zucchini.
- Toss again and add more paprika and oregano if the spirit moves you.
- Bake 20 - 25 minutes longer or until all the vegetables are cooked.
