Description
A hearty and flavorful skillet dinner featuring sautéed smoked sausage, tender baby potatoes, and bright green beans seasoned with garlic, onion, and paprika. This easy weeknight meal comes together in under 40 minutes, perfect for a comforting American main course that is gluten-free and packed with protein and fiber.
Ingredients
Scale
Meat
- 1 pound smoked sausage, sliced into 1/2-inch pieces
Vegetables
- 1 pound baby potatoes, halved or quartered
- 1 pound fresh green beans, trimmed
Seasonings and Oils
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Liquids
- 1/4 cup water
Instructions
- Cook the sausage: In a large skillet, heat olive oil and butter over medium heat. Add the sliced smoked sausage and cook for 4–5 minutes until browned. Remove the sausage from the skillet and set aside.
- Sauté the potatoes: In the same skillet, add the halved or quartered baby potatoes. Season them with garlic powder, onion powder, paprika, salt, and black pepper. Cook the potatoes for about 5 minutes, stirring occasionally to prevent sticking or burning.
- Steam the potatoes: Pour 1/4 cup water into the skillet with the potatoes, then cover the skillet with a lid. Let the potatoes steam for 10–12 minutes until they become tender when pierced with a fork.
- Cook the green beans: Add the trimmed fresh green beans to the skillet with the potatoes. Cover the skillet again and cook for 5–6 minutes until the green beans are bright green and tender-crisp.
- Combine and finish: Return the browned smoked sausage to the skillet. Stir everything together thoroughly and cook uncovered for an additional 2–3 minutes until heated through and lightly browned. Serve the sautéed potatoes, green beans, and smoked sausage warm.
Notes
- You can use red, Yukon gold, or fingerling potatoes for the best texture.
- For extra flavor, add minced garlic or a splash of balsamic vinegar before serving.
