Roasted Kielbasa, Potatoes & Onions


A simple yet hearty meal that is baked in the oven on a sheet pan. Simply cut up the ingredients, season and bake. Add green pepper for even more flavor and color. My 9 year old granddaughter requested this one!






Spray a large baking sheet

with cooking oil.



In a large bowl add the potatoes,

onions and olive oil.



Toss to combine.



Add the paprika, salt and pepper.



Toss until the paprika is mixed in evenly.



Pour in a single layer on the

prepared sheet pan. Bake for

30 minutes in a preheated 400

degree oven, tossing after 15 minutes.



Add the Kielbasa, tossing

with the potatoes.



Bake another 20 – 30 minutes,

tossing after 15 minutes,

or until the potatoes are tender

and the Kielbasa starts to brown.



Remove to a serving bowl and serve.


Roasted Kielbasa, Potatoes & Onions



  • 1# Kielbasa, sliced into 3/4″ pieces
  • 3 large potatoes, peeled and sliced into 3/4″ cubes
  • 3 large onions, peeled and cut into 3/4″ pieces
  • 3 Tbsp. olive oil
  • 1 tsp paprika
  • 2 tsp Kosher salt, or to taste
  • 1/2 tsp pepper, or to taste


  1. Preheat oven to 400 degrees.
  2. Spray a large baking sheet with cooking oil.
  3. In a large bowl add the potatoes, onions and olive oil then toss.
  4. Add the paprika, salt and pepper then toss until the paprika is mixed in evenly.
  5. Pour in a single layer on the prepared sheet pan. Bake for 30 minutes, tossing after 15 minutes.
  6. Add the Kielbasa pieces and toss with the potatoes. Arrange in a single layer.
  7. Bake for 20 – 30 minutes more, tossing after 15 minutes. Potatoes should be tender on the inside but crisp on the outside. Kielbasa should be a light brown on the cut sides.
  8. Place into a bowl and serve.


    • Hi Alessia! Staying healthy but very busy. With the virus here we have moved our two grandchildren in with us. My daughter is a nurse and on the front line caring for the patients infected with the virus. We wanted to keep our grandchildren safe should my daughter get infected. Raising 2 kids and homeschooling is challenging at our age but we have been doing it for a month now. I have had to cut my posts to every other day and can’t visit my fellow bloggers as much. Family comes before my blogging but when things calm down I hope to do more. Thank you and stay safe and healthy!

      Liked by 2 people

  1. Can’t wait to make this. But I will. Grocery day is Thursday in this home. I can practically smell it roasting in my oven now. Stay safe everyone.

    Liked by 3 people

    • Kielbasa is a polish sausage and looks just like chorizo. You could make this with chorizo the same way. I wanted to, I have some in the refrigerator, but my grandkids would not have liked it because it’s too hot for them…lol

      Liked by 1 person

  2. Yum! The sun on my screen is not allowing me to get a good look at the potatoes. Are those “starchy” or “waxy” potatoes? I just Googled that because of another recipe that called for “starchy” potatoes and I’m like “What the heck kind of potato is that???”

    I now know my starchy/floury from my waxy.


    Liked by 1 person

      • Good to know. I am not a fan of “waxy” potatoes, such as baby red “new” potatoes. From my research, “waxy” potatoes hold their shape more firmly…especially in potato salads. Not a fan.

        I like “starchy” potatoes, such as russets, that fall apart and are tender to the bite. Glad to hear that’s what your recipe calls for. Yay!!!!

        Liked by 1 person

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