Ingredients
- 3 tablespoons olive oil divided
- 1 pound kielbasa sausage sliced into 1/2-inch rounds
- 1 1/2 pounds baby red potatoes quartered
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 cup chicken stock
- 1 cup onion sliced
- 1 cup bell pepper sliced
- 3 cloves garlic minced
- Fresh parsley chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kielbasa slices and cook until browned on both sides, about 3 to 4 minutes per side. Transfer the browned kielbasa to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of olive oil. Add the quartered potatoes and season with kosher salt, black pepper, Italian seasoning, and paprika.
- Lower the heat to medium-low, cover, and cook for about 15 minutes, stirring occasionally, until the potatoes begin to soften. If they start to stick, add a little stock to deglaze the pan. After 15 minutes, pour in all the chicken stock and allow the potatoes to continue cooking until most of the liquid has evaporated.
- Add the sliced onion, bell pepper, and minced garlic. Cover and cook for an additional 5 minutes until the vegetables are tender.
- Return the browned kielbasa to the skillet. Taste and adjust the seasoning if needed, then serve immediately, garnished with fresh parsley.
