Sausages, Onions, Idaho® Potatoes, Peppers and Green Beans | Idaho Potato Commission

Name: Sausages, Onions, Idaho® Potatoes, Peppers and Green Beans | Idaho Potato Commission
Ingredients: 2 ½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.; 5 tablespoons olive oil, divided; 4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices; 2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips; 2 medium yellow onions, peeled, halved, and cut into ½ inch slices; ¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off; 3 teaspoons kosher salt, divided; 1 teaspoon Aleppo pepper (or substitute fresh ground black pepper); 2 tablespoons pomegranate molasses (or substitute balsamic vinegar)

idahopotato.com

A big rustic pile of delicious comfort food that also happens to be a whole balanced meal in one pot! It’s the perfect weeknight dinner to satisfy all.

View full recipe on idahopotato.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at idahopotato.com.

Share this recipe:

Cooking tools:

Ingredients

2 ½ pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
5 tablespoons olive oil, divided
4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
2 medium yellow onions, peeled, halved, and cut into ½ inch slices
¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
3 teaspoons kosher salt, divided
1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
2 tablespoons pomegranate molasses (or substitute balsamic vinegar)