This hearty skillet meal of sautéed potatoes and fresh green beans with smoked sausage is full of comfort and flavor. It’s an easy one-pan dish I love to make when I want something satisfying without a lot of fuss. The golden potatoes, tender green beans, and savory smoked sausage cook together beautifully for a rustic meal that’s ready in no time.
Why You’ll Love This Recipe
I love how everything cooks in one pan, making cleanup simple and the flavors come together perfectly. The potatoes get crispy edges, the green beans stay slightly crisp, and the smoky sausage adds richness and depth. It’s a great weeknight dinner or a cozy option for a casual get-together. Plus, it’s totally customizable.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Baby potatoes or Yukon golds
- Fresh green beans, trimmed
- Smoked sausage (kielbasa or andouille), sliced
- Olive oil or butter
- Garlic, minced
- Onion (optional)
- Salt
- Black pepper
- Paprika (optional)
- Red pepper flakes (optional)
directions
- I start by boiling the potatoes for about 8–10 minutes until just tender, then I drain and set them aside.
- In a large skillet, I heat oil or butter over medium heat and sauté the sausage slices until browned, then remove them and set aside.
- In the same skillet, I add the green beans and cook for 4–5 minutes until they begin to soften.
- I add in the boiled potatoes, season with salt, pepper, garlic, and any spices I’m using, then sauté until the potatoes are golden and crispy.
- I return the sausage to the skillet and stir everything together until heated through and well combined.
- I taste and adjust seasoning, then serve hot.
- Servings and timing
This recipe serves 4 to 6 people. It takes about 10 minutes to prep and 25 to 30 minutes to cook, so I can have it on the table in under 40 minutes.
Variations
- I sometimes use turkey sausage or plant-based sausage for a lighter or meatless version.
- Adding bell peppers or mushrooms gives the dish more veggies and color.
- A dash of balsamic vinegar or Dijon mustard can add a little brightness.
- I occasionally swap green beans with asparagus or broccoli depending on what’s in season.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium heat or microwave in short bursts, stirring between intervals until heated through. It reheats well without losing texture.
FAQs
Can I use canned or frozen green beans?
Yes, I can. I prefer fresh for texture, but canned (drained) or frozen (thawed) green beans work too—just reduce cooking time accordingly.
Do I have to boil the potatoes first?
Boiling helps speed things up and gives the potatoes a creamy inside. But I can skip it and just sauté longer, though it’ll take more time to soften them.
What kind of sausage works best?
I like smoked sausage like kielbasa or andouille for that bold, savory flavor, but any fully cooked sausage will work.
Can I make this dish spicy?
Yes, I often add red pepper flakes or use spicy sausage to give it a kick.
Is this dish freezer-friendly?
I don’t usually freeze it because potatoes can get grainy, but it’s best enjoyed fresh or within a couple of days from the fridge.
Conclusion
This sautéed potatoes and fresh green beans with smoked sausage recipe is a classic one-pan comfort meal I keep coming back to. It’s flavorful, filling, and perfect for busy nights or laid-back weekends. I love how easy it is to adapt, and the leftovers taste just as good the next day.
Print
Sautéed Potatoes and Fresh Green Beans with Smoked Sausage
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Sautéing, One-Pan
- Cuisine: American
- Diet: Gluten Free
Description
This Sautéed Potatoes and Fresh Green Beans with Smoked Sausage is a rustic one-pan meal full of hearty flavor and simple comfort. Golden potatoes, crisp-tender green beans, and savory sausage come together in a skillet for an easy dinner that’s satisfying, customizable, and perfect for busy weeknights.
Ingredients
- 1 ½ lbs baby potatoes or Yukon Gold potatoes, halved
- 12 oz fresh green beans, trimmed
- 12 oz smoked sausage (kielbasa or andouille), sliced
- 2 tbsp olive oil or butter
- 2 cloves garlic, minced
- ½ onion, sliced (optional)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ tsp paprika (optional)
- Pinch of red pepper flakes (optional)
Instructions
- Boil potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
- In a large skillet, heat oil or butter over medium heat. Add sausage slices and sauté until browned. Remove and set aside.
- In the same skillet, add green beans. Cook for 4–5 minutes until they start to soften.
- Add the boiled potatoes to the pan. Season with salt, pepper, garlic, paprika, and red pepper flakes. Sauté until potatoes are golden and crispy.
- Return sausage to the skillet. Stir everything together and cook until heated through.
- Adjust seasoning to taste and serve hot.
Notes
- Use turkey sausage or plant-based sausage for lighter or vegetarian versions.
- Add bell peppers or mushrooms for extra veggies.
- Swap green beans with asparagus or broccoli.
- A splash of balsamic vinegar or Dijon mustard adds brightness.
- Leftovers reheat well and are great for lunch the next day.
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