Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage | Idaho Potato Commission
Pre-bake Idaho® Russet potatoes in advance of service, then quickly sauté with in-season vegetables and add a Cajun flavor spin to this satisfying bowl.
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Cooking tools:
- Oven
- Aluminum foil
- Refrigerator
- Cutting board
- Chef's knife
- Cast iron skillet
- Spatula
- Salt and pepper shaker
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
- pepper
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