Cajun Potato and Andouille Sausage Bake


  • 1½ pounds Idaho® Norland {Red Potatoes}, quartered
  • 1 green bell pepper, cut into ½ inch dice
  • 1 yellow bell pepper, cut into ½ inch dice
  • 1 medium yellow onion, cut into 1-inch dice
  • 1 – 12 ounces package andouille sausage, cut into 1 inch pieces
  • 3 teaspoons Cajun seasoning
  • kosher salt and black pepper
  • avocado or grapeseed oil


  1. Heat your oven to 400° F and spread the quartered potatoes on a rimmed baking sheet in an even layer. Drizzle with 2 tablespoons of avocado or grapeseed oil and season with 2 teaspoons of Cajun seasoning. Roast for 30 minutes.
  2. Remove the potatoes from the oven flip the potatoes around on the baking sheet with a spatula to make sure they roast evenly. Then mix in the diced bell peppers, onion and andouille sausage. Drizzle another ½ tablespoon of oil on top and season lightly with salt, pepper and ½ teaspoon of Cajun seasoning. Return to the oven to roast for 15-30 minutes or until the potatoes are cooked through and crispy on the outside, the vegetables are tender and the sausage is warmed throughout.
  3. Before serving sprinkle the remaining Cajun season and adjust salt and pepper as necessary.
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Yield: 4 servings

Susan Palmer
Food Blogger
Girl In The Little Red Kitchen

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