A comforting and flavorful dish combining smoky kielbasa with creamy, roasted baby potatoes, rooted in Eastern European culinary traditions.
Ingredients
Scale:
1 pound of kielbasa, sliced into 1/4-inch rounds
1.5 pounds of baby potatoes, halved
1 tablespoon of olive oil
1 teaspoon of paprika
Salt and pepper to taste
3 tablespoons of unsalted butter
3 cloves of garlic, minced
1 teaspoon of dried thyme
1 teaspoon of dried rosemary
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, combine the halved baby potatoes with olive oil, paprika, salt, and pepper. Toss until the potatoes are well-coated.
Spread the potatoes in a single layer on a baking sheet. Roast for 15 minutes, or until they start to turn golden brown around the edges.
While the potatoes are roasting, prepare the garlic butter. Melt the butter in a small saucepan over medium heat. Add the minced garlic, dried thyme, and rosemary. Stir for 2-3 minutes until fragrant.
After the initial roasting of the potatoes, add the sliced kielbasa to the baking sheet. Drizzle the garlic butter mixture over the kielbasa and potatoes. Toss gently to distribute the flavors.
Return the baking sheet to the oven and roast for an additional 20 minutes until the potatoes are tender and the kielbasa is lightly browned and juicy.
Remove from the oven and let it cool slightly before serving.
