This recipe for Kielbasa and Potatoes combines oven roasting onions, potatoes and kielbasa with the dressing from a German Potato Salad recipe of mine. Another quick and easy recipe .. perfect for a weeknight.
Best of all… this gets baked in the oven… line your baking pan with foil and clean-up is a snap!
The kielbasa I buy is not that fatty … but if yours is… and you want to cut the grease .. simply par boil it for about 5-7 minutes.. that will draw out a good portion of the grease. Then slice it and follow the recipe.
You can adjust the amount of vinegar and/or sugar to suit your tastes.
I don’t recommend increasing the salt.. there is salt in the kielbasa.
I use a drizzle of olive oil… not more than a tablespoon … over the potatoes and onions .. just to lightly coat them so they get golden and a bit crusty in the oven.
The recipe calls for white vinegar.. you could substitute cider vinegar for a slightly different flavor.
Serve it with some rye or pumpernickel bread and butter….and a nice cold beer… perfect on a hot day .. as well as.. a cold winter’s night.
Recipe: Kielbasa and Potatoes
All you need:
5 potatoes, peeled and cubed
1 large onion, cut in half then sliced
¼ cup white vinegar
2 tablespoons water
3 tablespoons white sugar
¼ teaspoon salt
Fresh chopped parsley (optional)
All you have to do:
Preheat the oven to 400 degrees F.
Line a baking pan with non-stick foil.
In a large bowl, drizzle a little olive oil over the potatoes and onions.
Toss lightly (I use my hands) to coat evenly.
Spread them out on the foil lined pan.
Slice the kielbasa, then cut the slices in half.
Spread the kielbasa over the potatoes and onions.
Make sure the onions are laying flat and not pointing up, otherwise they will char.
Bake for 40 minutes or until the potatoes are light golden brown.
Do not let any of it burn.
In the mean time, mix together the dressing.
When the potatoes, onions and kielbasa are out of the oven, remove them with a slotted spoon and put them in a large bowl.
Pour the dressing over them and toss to evenly coat.
Serve hot or warm.
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