Sausage with Lemony Potatoes
Sausage with Lemony Potatoes is a classic dish that combines the savory flavors of sausage with the tangy freshness of lemons. This delightful recipe is not only easy to prepare but also a crowd-pleaser, making it perfect for any occasion.
Ingredients
- 3/4 Lb Yukon gold potatoes
- 3 Tbsp Olive Oil
- 2 Cloves Garlic-minced/divided
- 1/2 tsp Lemon zest
- 3 Tbsp Lemon juice-divided
- 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1/2 Cup Chicken broth
- 3/4 Lb Greek sausage-loukaniko, linguica, a double or kielbasa
- 2/3 Cup Greek plain yogurt
- 1/4 Cup Feta cheese-crumbled
- 1 Tbsp Dill-choped
- 1 1/2 Cup Baby arugula
- 1/4 English cucumber
Instructions
- Preheat oven to 450'.
- Cut potatoes into wedges 3/4"thick and toss with 1 1/2 tablespoons oil, 1 Clove garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper. Arrange in an even layer on a rimmed baking sheet. Pour broth and 1 1/2 tablespoons of lemon juice over potatoes. Cover baking sheet tightly with foil. Bake for 25 minutes until a knife inserts into potatoes with little resistance.
- Remove foil from baking sheet and discard. Half sausage lengthwise and place cut side down distributed between the potatoes. Bake until potatoes and sausage are browned, about 25 minutes.
- Make dressing by whisking yogurt, feta, 1/2 tablespoon Dill, remaining lemon juice, remaining garlic, remaining salt and pepper in a bowl until smooth. Set aside.
- On a serving platter toss the arugula with the cucumber.
- Carefully transfer the potatoes and sausage from the baking sheet on top of the arugula mixture. Drizzle the baking sheet juices over the top. Sprinkle with remaining dill.
- Serve with the dressing and lemon wedges.