Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage | Idaho Potato Commission

Ingredients

• 1 large Idaho® Russet potato, unpeeled
• Olive oil, as needed for sautéing
• 1 white onion, sliced
• 1 green bell pepper, julienned
• 1 yellow squash, cut into half moons
• 1 6-ounce link andouille sausage, cut into half moons
• 2 garlic cloves, minced
• 3 oregano sprigs, picked and chopped
• Salt and pepper, to taste