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.


  1. Oh yes, I would add read and green pepper as well and then eat. Yummy! Pinning this one. I should just have a board that says recipes from Diane’s Kitchen.

  2. I actually bought kielbasa yesterday, without a clear plan of what to make with it. I must have had a psychic moment, because this recipe looks perfect!

    • 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!

  3. 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.

  4. Never heard of Kielbasa before! I do love chorizo though so I’ll definitely have to give it a go. Thanks Diane!

    • 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

  5. 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.


      • 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!!!!

  6. Your granddaughter sure knows her comfort food! This is one of my favorite meals, especially in the fall. I will have to try your method of making it – sure sounds easy. Thanks, Diane!

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