Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage

Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage

Source:
Bron Lindsey
Adeles
Nashville, TN

Yield: 2-4

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.

Ingredients:

Directions:

  1. Preheat oven to 350°F.
  2. Wrap potato in aluminum foil and bake until fork-tender, 25 to 30 minutes.
  3. Remove potato from foil and cut in half lengthwise. Place in the refrigerator to cool.
  4. Once the potato is cooled, cut into large pieces. 
  5. In a large cast-iron skillet, heat olive oil over high heat until it’s very hot—almost to the smoke point.
  6. Add potatoes and cook for a few minutes on each side until golden brown. Then add onion, bell pepper, squash and sausage. Cook, stirring occasionally, until the onions begin to caramelize, about 5 to 7 minutes.
  7. Add garlic and oregano, stir, and cook for 1 minute. Season with salt and pepper to taste and serve.