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Bangers and Smash

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Sheet-pan sausages with crispy smashed potatoes, roasted leeks and burst cherry tomatoes.

Serves: 4 | Total Time: ~1 hour

Ingredients

  • 1 1/2 lb baby potatoes
  • 1 lb chicken or pork sausages
  • 2 leeks, white and light green parts, cut in 1-inch pieces
  • 1 pint cherry tomatoes
  • 3 Tbsp vegetable or avocado oil, divided
  • 1 tsp kosher salt, plus more for the water
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • 2 Tbsp chopped parsley

Instructions

  1. Boil potatoes in salted water until fork-tender, 15 to 18 minutes. Drain, steam dry 5 minutes.
  2. Heat oven to 450°F. Oil a sheet pan with 1 Tbsp oil.
  3. Smash potatoes to 1/2 inch. Brush with 1 Tbsp oil, season with salt, pepper, thyme and garlic powder. Roast 20 minutes.
  4. Toss leeks with the last 1 Tbsp oil. Add leeks and sausages, roast 10 minutes.
  5. Turn sausages, add tomatoes, roast 10 to 12 minutes, to 165°F chicken or 160°F pork.
  6. Finish with parsley.

Tips

Fully cooked sausages: add with the tomatoes for the last 10 minutes.

One pan: the whole dinner.

Inspired by Hero's Feast