In honor of the upcoming holiday, here's an easy one pot dinner that can feed a few or a crowd. I give you the ingredients loosely, you can double or triple the amounts to suit your needs. Just toss the potatoes, onions, seasoning and Kielbasa in your dutch oven, bake for 20 minutes, add the corn and cook until the potatoes and corn are tender. I roasted this for a total time of 40 minutes in my 12 inch dutch oven with 12 coals in a ring around the bottom and 28-30 on the lid. If you can't find fingerling potatoes, use any small new potato. Substitute with your favorite pre-cooked sausage, I like the smokiness of the Kielbasa and you could top it off with a sprinkling of crumbled, cooked bacon at the end of the cooking time to give it even more of a hickory smoked flavor.
Roasted Red, White and Blue Potatoes with Kielbasa and Corn on the Cob
1 1/2 lbs red, white and blue fingerling potatoes, unpeeled
1/3 cup chopped onion OR shallots
1-2 packages Kielbasa
3-5 ears of corn, cleaned and cut into large pieces
2-3 Tblsp olive oil
1 tsp smoked paprika
1 tsp chopped garlic
salt and freshly ground pepper to taste
Lightly oil or spray dutch oven.
Toss potatoes, onion, Kielbasa, olive oil, paprika, garlic and seasonings in prepared oven.
Roast at 400 degrees for 20 minutes.
Stir in corn.
Continue cooking for 20 minutes or until potatoes and corn are tender.
Makes 4-5 servings.
|Roast potatoes, onion and Kielbasa at 400 degrees for 20 minutes|
or until potatoes and corn are tender
Thanks Kathy, wanted to show you that I could make something that wasn't smothered in cheese! LiddyReplyDelete
I just made this for dinner tonight,,AMAZING!!! My husband absolutely loves it!! Thank you so much for sharing.ReplyDelete
So glad you and your husband enjoyed the recipe, thank you for your feedback, LiddyReplyDelete
Looks great. Going to give it a try tonight.ReplyDelete
Hope you like the recipe Heidi, LiddyReplyDelete
Making this tonight with fresh baby red taters and sugar and cream sweet corn!ReplyDelete