I love cooking in my cast iron skillet, and it does a great job as the vessel for today’s recipe – skillet baked sausage potatoes and peppers.

Skillet baked sausage potatoes and peppers makes for a great meal for two. Or the foundation for brunch – just add eggs. Or a family-style side dish for four. It’s a truly versatile dish for all to enjoy.


Skillet Baked Sausage Potatoes and Peppers by Diverse Dinners




This skillet baked sausage potatoes and peppers is a medley of flavors. The cast iron skillet holds heat really well and when you bake food in it, it forces the flavors to penetrate each ingredient. 


Skillet Baked Sausage Potatoes and Peppers by Diverse Dinners


I pre-cooked creamer potatoes prior to baking all the ingredients together. I used Polish smoked sausage, kielbasa, which has so much flavor and can be found in many varieties, although pork, beef and turkey are the most popular. The rest of the ingredients are peppers, shallots, rosemary and extra virgin olive oil. The skillet holds its heat so well that the flavors of these ingredients meld together. It’s amazing. The liquids in the ingredients are pulled away to the bottom very slowly providing a lip-smacking liquor.

This is what I would call a “slightly gravied” dish with a just crisp top, and it will make you very happy.


Skillet Baked Sausage Potatoes and Peppers by Diverse Dinners


The flavors in this skillet baked sausage potatoes and peppers are very robust. I served it as a late Saturday evening meal with a Napa County Cabernet Sauvignon. The pairing was awesome. 


Serves 2-4

Skillet Baked Sausage Potatoes and Peppers

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 2 1/2 lb creamer potatoes
  • Salt to taste
  • 1 red sweet pepper (sliced into thin strips)
  • 1 lb kielbasa (sliced)
  • 1 cup shallots (sliced)
  • 4 sprigs rosemary
  • Drizzle extra virgin olive oil
  • Equipment & Utensils
  • Large saucepan with cover
  • Large bowl
  • Cast iron skillet


  1. Wash and cut potatoes so that they are all approx. the same size.
  2. Place potatoes in a saucepan and cover potatoes with water.
  3. Add a little salt to water to taste.
  4. Place on high heat and when the water begins to boil, lower heat to medium and cover.
  5. Cook potatoes until they can be pierced easily with a fork or knife.
  6. Place skillet in preheated oven at 450
  7. Drain potatoes and shake of excess water, bruising the potatoes a little.
  8. Transfer potatoes to a bowl then add peppers, kielbasa, shallots and rosemary and mix together.
  9. Remove skillet from oven and then transfer ingredients to skillet.
  10. Shake ingredients around in skillet until they are they are evenly distributed.
  11. Place rosemary sprigs on top then drizzle with a generous amount of oil.
  12. Return skillet to oven and cook until all ingredients are hot and the top layer is crisp.