Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage

Pre-bake Idaho® Russet potatoes in advance of service, then quickly sauté with in-season vegetables and add a Cajun flavor spin to this satisfying bowl.


  • 1 large Idaho® Russet potato, unpeeled
  • Olive oil, as needed for sautéing
  • 1 white onion, sliced
  • 1 green bell pepper, julienned
  • 1 yellow squash, cut into half moons
  • 1 6-ounce link andouille sausage, cut into half moons
  • 2 garlic cloves, minced
  • 3 oregano sprigs, picked and chopped
  • Salt and pepper, to taste


  1. Preheat oven to 350°F.
  2. Wrap potato in aluminum foil and bake until fork-tender, 25 to 30 minutes.
  3. Remove potato from foil and cut in half lengthwise. Place in the refrigerator to cool.
  4. Once the potato is cooled, cut into large pieces. 
  5. In a large cast-iron skillet, heat olive oil over high heat until it’s very hot—almost to the smoke point.
  6. Add potatoes and cook for a few minutes on each side until golden brown. Then add onion, bell pepper, squash and sausage. Cook, stirring occasionally, until the onions begin to caramelize, about 5 to 7 minutes.
  7. Add garlic and oregano, stir, and cook for 1 minute. Season with salt and pepper to taste and serve.
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Yield: 2-4

Bron Lindsey
Nashville, TN

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