Cajun Potato and Andouille Sausage Bake
Ingredients:
- 1½ pounds Idaho® Norland {Red Potatoes}, quartered
- 1 green bell pepper, cut into ½ inch dice
- 1 yellow bell pepper, cut into ½ inch dice
- 1 medium yellow onion, cut into 1-inch dice
- 1 – 12 ounces package andouille sausage, cut into 1 inch pieces
- 3 teaspoons Cajun seasoning
- kosher salt and black pepper
- avocado or grapeseed oil
Directions:
- Heat your oven to 400° F and spread the quartered potatoes on a rimmed baking sheet in an even layer. Drizzle with 2 tablespoons of avocado or grapeseed oil and season with 2 teaspoons of Cajun seasoning. Roast for 30 minutes.
- Remove the potatoes from the oven flip the potatoes around on the baking sheet with a spatula to make sure they roast evenly. Then mix in the diced bell peppers, onion and andouille sausage. Drizzle another ½ tablespoon of oil on top and season lightly with salt, pepper and ½ teaspoon of Cajun seasoning. Return to the oven to roast for 15-30 minutes or until the potatoes are cooked through and crispy on the outside, the vegetables are tender and the sausage is warmed throughout.
- Before serving sprinkle the remaining Cajun season and adjust salt and pepper as necessary.