Roasted Potatoes and Kielbasa

 

3 lb. small red potatoes, cut into 1/3″ to 1/2″ thick rings

2 T. extra light olive oil, or any high heat cooking oil

2 T. minced fresh parsley, or 1/2 T. dried parsley

1 tsp. sea salt

2 garlic cloves, pressed

1 lb. kielbasa, or sausage cut into 3/4″ thick rings (we used Polish kielbasa)

 

Preheat Oven to 400˚F. Line a large baking sheet with parchment paper, or Silpat.

How to Make Roasted Potatoes and Kielbasa: Cut potatoes into rings no larger than 1/2″ thick. If potatoes are tiny baby red potatoes, you can half or quarter them so they are no larger than 1/2″ thick. Slice Kielbasa into 3/4″ thick rings. Place potatoes and kielbasa in a large mixing bowl. Add parsley, 2 pressed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and toss to combine. Spread onto baking sheet and bake at 400˚F for 45-50 min or until potatoes are browned an crisp.* Stir halfway through baking to ensure even browning. Garnish with fresh parsley if desired.