Ingredients:

  • 5 lbs Waxy Potatoes (new potatoes, fingerlings, or Yukon Gold)
  • 4 Tbsp Extra Virgin Olive Oil, divided
  • 1 tsp Coarse Sea Salt, plus more to taste
  • 1/2 tsp Black Pepper, freshly ground, plus more to taste
  • 2 sprigs Fresh Rosemary, leaves roughly chopped
  • 1 lb High-Quality Italian or Cumberland Sausage, links cut into 1.5-inch chunks
  • 1 large Red Bell Pepper (Capsicum), chopped into 1-inch pieces
  • 1 large Yellow Bell Pepper (Capsicum), chopped into 1-inch pieces
  • 1 medium Courgette (Zucchini), sliced into thick half-moons
  • 1/2 medium Red Onion, cut into thick wedges
  • 3 large Cloves Garlic, roughly minced or thinly sliced
  • 1/2 tsp Dried Oregano
  • 1 tsp Aged Balsamic Vinegar
  • 2 Tbsp Fresh Parsley, chopped, for garnish

Instructions:

  1. Preheat the Oven: Set oven temperature to 200°C (400°F). Line two large, rimmed sheet pans with parchment paper.
  2. Prep the Potatoes: Place the cut potatoes in a large bowl. Toss them with 2 Tbsp of olive oil, salt, pepper, and chopped rosemary.
  3. First Bake: Spread the seasoned potatoes evenly across one of the prepared sheet pans. Roast for 15 minutes. This gives them a head start, guaranteeing tenderness.
  4. Prepare the Vegetables: While the potatoes roast, combine the chopped bell peppers, courgette, red onion wedges, and minced garlic in the second large mixing bowl.
  5. Season the Vegetables: Toss the vegetables with the remaining 2 Tbsp of olive oil, dried oregano, a generous pinch of salt, and pepper. Ensure the vegetables are lightly coated.
  6. Prep the Sausage: Cut the sausage links into 1.5-inch chunks.
  7. Combine and Distribute: After the initial 15-minute potato roast, carefully remove the sheet pan. Transfer the par-cooked potatoes to the second sheet pan.
  8. Add Sausage and Veg: Distribute the seasoned vegetables and the sausage chunks evenly across both sheet pans, ensuring that no ingredient layer is more than one item deep. Do not overcrowd the pans.
  9. Second Bake: Return both sheet pans to the oven. Continue roasting for another 20–25 minutes.
  10. Check for Doneness: The potatoes should be fork-tender, the vegetables slightly caramelised and softened, and the sausage should be fully cooked (reaching 74°C / 165°F internal temperature).
  11. Finish and Serve: Remove the pans from the oven. Drizzle the entire mixture lightly with the 1 tsp of balsamic vinegar. Garnish with freshly chopped parsley and serve immediately.