When I need a dish that's a real holiday showstopper, I turn to this easy roasted potato dish. As bold in flavor as it is in presentation, it brings oohs and ahhs from guests every time it's served.
Hassleback Potatoes with Summer Sausage and Sage Butter
1 hour 30 minutes
- 16 ounces Summer sausgae
- 6 russet potatoes
- 2 yellow onions
- 1/2 cup salted butter
- 1 bunch fresh sage leaves
- 2 cloves garlic
- 1 teaspoon sea salt
- 1/2 teaspoon coarse black pepper
Preheat the oven to 375 degrees.
Slice the summer sausage and the onions into 1/4 inch slices.
Slice the potatoes into 1/4 inch slices, keeping the potatoes together as you slice, so they keep their shape.
Arrange the potatoes in a small casserole dish, threading the summer sausage and the onion slices in between some of the potatoes.
Melt the butter in a small saucepan. Add the whole garlic cloves and 1/2 of the sage. Let the garlic and sage steep in the warm butter on low heat for about five minutes. Discard the garlic and sage.
Brush most of the melted butter over the potatoes, reserving 1/4 of it.
Bake uncovered for one hour.
Brush the remaining butter onto the potatoes and bake another 20 minutes until the potatoes are tender and the sausage and onions are heated through.
Garnish with the remaining sage and serve hot.