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  • 2 cups baby potatoes, rinsed and quartered

  • 1/2 red bell pepper, sliced

  • 1/2 yellow bell pepper, sliced

  • 1/2 green bell pepper, sliced

  • 1 zucchini, halved and sliced

  • 1/2 onion, sliced

  • 9 ounces smoked sausage, sliced (not ground sausage)

  • 3 tablespoons olive oil

  • 1/4 teaspoon red pepper flakes (optional)

  • 1/2 teaspoon garlic powder or minced garlic

  • 1 tablespoon Italian seasoning

  • 1/2 cup low-sodium chicken broth

  • Salt and fresh cracked pepper

  • Fresh parsley, chopped


  1. In a heavy-bottomed pot (we like our cast-iron!), heat 2 tablespoons olive oil over medium-high heat. Add the baby potatoes to the pot and season with salt and pepper. Fry until golden brown and cooked through, around 8-10 minutes, stirring a few times. Remove potatoes from the pot and set them aside.

  2. In the same pot, brown the sliced sausage for around 5 minutes in 1 tablespoon of olive oil over medium-high heat. Remove the sausage from the pot and set it aside.

  3. Add onion and garlic and cook for 1 to 2 minutes with remaining cooking oil. Add the bell peppers and zucchini to the same pot and season with red pepper flakes, Italian seasoning, salt, and pepper. Cook for 2 minutes, until softened, stirring occasionally.

  4. Add the cooked sausage, and potatoes back to the pot and mix everything together. Add chicken broth and cook for 5 minutes more. Adjust seasoning and garnish with chopped fresh parsley. Serve immediately. Enjoy!

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