Sausage and Potato Roast with Arugula

  • 1 3/4 pounds mixed unpeeled potatoes (red, yukon gold, fingerlings or russet), if small/baby, cut in half, if larger, in 1-inch thick wedges
  • 10 medium (about 1/2 lb) unpeeled shallots, halved
  • 2 packets (about 1 1/2 lbs) sweet Italian sausage, cut into 3-inch lengths
  • Lemon
  • Baby arugula

Pantry
  • Olive oil
  • Kosher salt and freshly ground black pepper or red pepper flakes


  1. Heat oven to 425°. 
  2. Chop potatoes and shallots. Toss with olive oil, salt, pepper, and red pepper flakes.
  3. Roast for 15 minutes. Toss, then add sausages. 
  4. Return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage is cooked through.
  5. To finish: Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste. Serve right away.