Kielbasa and potatoes
Crispy golden potatoes, smoky kielbasa and sweet peppers and onions from one skillet, the cheap dinner that never gets old.
- 45 min total
- 35 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $2.26 a serving
- 510 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1½ lb red potatoes, about 5 medium
- 14 oz smoked kielbasa, 1 package
- 1 yellow onion
- 1 green bell pepper
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 1½ tbsp vegetable oil, divided
- ¾ tsp salt
- ¼ cup water
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp black pepper
Each serving has about 510 calories, 17 g protein, 38 g carbs and 34 g fat, and costs about $2.26 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
Cut the potatoes into ¾-inch and the kielbasa into ½-inch coins. Cut the onion and pepper into 1-inch pieces.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Heat 1 teaspoon oil in a large that has a lid over medium-high. the kielbasa 4 to 5 minutes, turning once, then scoop it onto a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Medium-high heatTimer: 5 min
Add the rest of the oil, the potatoes, salt and water. Cover and cook 10 minutes, stirring once, until a fork goes into the potatoes with a little push.
Medium heatTimer: 10 min
Dolly’s tip: The lid steams the potatoes soft inside first, so they only need to crisp up after.Take off the lid, turn the heat to medium-high, and cook 8 to 10 minutes, stirring every few minutes, until the potatoes are and at the edges.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 9 min
Add the onion, pepper, garlic powder and smoked paprika and cook 5 minutes, stirring now and then, until the vegetables are soft.
Medium-high heatTimer: 5 min
Stir the kielbasa back in with the black pepper and cook 2 minutes, until it’s hot all the way through.
Medium heatTimer: 2 min
Taste, add a pinch more salt if it needs it, and scatter the parsley over the top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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