4-INGREDIENT SAUSAGE AND POTATO FOIL PACKETS RECIPE
These easy sausage and potato foil packets feature tender baby potatoes, smoky sausage, bell peppers, and seasoned garlic butter. They're a simple, family-friendly dinner that cooks in the oven or on the grill.
Ingredients
- 1½ pounds baby yellow potatoes washed and cut into ½-inch pieces
- 1 14-ounce package fully cooked smoked sausage, sliced into ½-inch rounds
- 2 medium bell peppers seeded and cut into 1-inch pieces
- 4 tablespoons prepared garlic herb butter softened
Instructions
- Preheat the oven to 425°F. Prepare four 12-by-18-inch pieces of heavy-duty aluminum foil.
- Wash and cut the baby potatoes into small, evenly sized pieces.
- Slice the fully cooked smoked sausage into ½-inch rounds.
- Remove the seeds from the bell peppers and cut them into 1-inch pieces.
- Combine the potatoes, sausage, and bell peppers in a large bowl.
- Add the softened garlic herb butter and toss until all the ingredients are evenly coated.
- Divide the mixture equally among the four foil sheets.
- Fold the foil around the ingredients, sealing the edges securely while leaving a little space for steam.
- Place the packets on a rimmed baking sheet with the seams facing upward.
- Bake for 30 to 35 minutes or until the potatoes are fork-tender and the sausage is heated through.
- Remove the packets from the oven and let them rest for 5 minutes.
- Carefully open the foil, stir the ingredients in the melted garlic butter, and serve warm.
Notes
- For grilling: Cook the sealed packets on a covered grill over indirect medium heat, approximately 400°F, for 25 to 35 minutes, turning halfway through.
- For tender potatoes: Cut all the potato pieces to a similar size so they cook evenly.
- For easier cleanup: Use heavy-duty foil and place the packets on a rimmed baking sheet.
- For leftovers: Store cooked sausage and potatoes in an airtight container in the refrigerator for up to four days.
- For tender potatoes: Cut all the potato pieces to a similar size so they cook evenly.
- For easier cleanup: Use heavy-duty foil and place the packets on a rimmed baking sheet.
- For leftovers: Store cooked sausage and potatoes in an airtight container in the refrigerator for up to four days.