Cheesy Sausage and Potato Skillet

This is the one-pan November dinner I reach for when the evenings turn cold: golden baby potatoes, browned smoked sausage and a blanket of melted cheddar, all straight from the skillet.

Everything cooks in a single pan, so there is almost no washing up, and the whole thing is on the table in about 35 minutes. Serve it as it is, or with a simple green salad and crusty bread for mopping up the cheesy edges.

Ingredients

• 700 g (about 1.5 lb) baby potatoes, halved
• 2 tbsp olive oil
• 400 g (14 oz) smoked sausage, sliced into 1 cm rounds
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp dried Italian herbs
• Salt and black pepper, to taste
• 150 g (1.5 cups) grated mature cheddar cheese
• 2 tbsp chopped fresh parsley
• 2 spring onions, thinly sliced

To serve (optional)

• Crusty bread or a green salad

Instructions

1. Parboil the potatoes: Boil the halved potatoes in salted water for 8 minutes until just tender, then drain well and let them steam dry for 2 minutes.
2. Brown the sausage: Heat the olive oil in a large oven-safe skillet over medium-high heat. Fry the sausage slices for 3 to 4 minutes until browned at the edges, then lift them out onto a plate.
3. Crisp the potatoes: In the same skillet, add the potatoes cut-side down and cook for 6 to 8 minutes without moving them too much, until deeply golden and crisp.
4. Build the skillet: Return the sausage to the pan with the onion, garlic, smoked paprika and Italian herbs. Stir and cook for 2 minutes until the onion softens and everything smells fragrant.
5. Melt the cheese: Scatter the cheddar evenly over the top, cover with a lid or foil, and cook on low for 3 to 4 minutes until the cheese is fully melted and bubbling.
6. Serve: Season to taste, shower with parsley and spring onions, and serve straight from the skillet while the cheese is still stretchy.

Tips for the best result

• Let the potatoes steam dry after draining so they crisp instead of steaming in the pan.
• Do not crowd the skillet; if your pan is small, crisp the potatoes in two batches.
• A cast iron skillet holds heat best and goes straight to the table looking the part.

Storing and reheating

Cool leftovers within 1 hour, refrigerate in a sealed container for up to 3 days, and reheat in a hot skillet or a 190 C (375 F) oven until piping hot and the cheese bubbles again. Not ideal for freezing, as the potatoes turn soft.

Frequently asked questions

Can I use a different sausage?

Yes. Kielbasa, chorizo or any cooked smoked sausage works; reduce the paprika if you use chorizo, as it brings its own spice.

Do I have to parboil the potatoes?

It is worth it: parboiling guarantees fluffy middles and crisp outsides in the short frying time.

Can I make this ahead?

Parboil the potatoes and brown the sausage up to a day ahead, then assemble and finish in the skillet when you are ready to eat.