- 1 3/4 pounds mixed unpeeled potatoes (red, yukon gold, fingerlings or russet), if small/baby, cut in half, if larger, in 1-inch thick wedges
- 10 medium (about 1/2 lb) unpeeled shallots, halved
- 2 packets (about 1 1/2 lbs) sweet Italian sausage, cut into 3-inch lengths
- Lemon
- Baby arugula
Pantry
- Olive oil
- Kosher salt and freshly ground black pepper or red pepper flakes
- Heat oven to 425°.
- Chop potatoes and shallots. Toss with olive oil, salt, pepper, and red pepper flakes.
- Roast for 15 minutes. Toss, then add sausages.
- Return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage is cooked through.
- To finish: Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste. Serve right away.
