This quick and easy Kielbasa and Potatoes Recipe makes a satisfying one-dish weeknight dinner. Simple ingredients—red potatoes, onion, garlic, butter, olive oil, and smoked kielbasa—combine into a comforting, flavorful meal the whole family will enjoy. For a cheesy finish, sprinkle with shredded cheddar before serving.
This is one of those easy, reliable recipes that works on busy nights. The potatoes turn crisp on the outside and tender inside while the smoked kielbasa caramelizes and adds savory depth. It’s a versatile dish—feel free to add vegetables or swap the sausage to suit what you have on hand.
What is Kielbasa?
Kielbasa is the Polish word for sausage and refers to many varieties in Polish cuisine. It can be made from pork, beef, turkey, lamb, or a mix, and is often seasoned with garlic and spices. Kielbasa is available smoked, fresh, or dried and is commonly grilled, fried, boiled, or steamed. In many places outside Poland, the term often denotes smoked sausage in particular.
How to Make Kielbasa and Potatoes
1. Brown the potatoes: Melt half the butter with half the olive oil in a large skillet over medium heat. Add the chopped red potatoes and cook, stirring only occasionally, until they begin to turn golden, about 4–5 minutes uninterrupted, then continue cooking and stirring occasionally for about 10–15 minutes more until tender and browned. Remove the potatoes and set aside.
2. Sauté the onion: In the same skillet over medium heat, add the remaining butter and olive oil. Sauté the diced onion until softened, then add the minced garlic, salt, and pepper and cook about 30 seconds until fragrant.
3. Add the sliced kielbasa: Add the kielbasa to the skillet with the onions and cook until the sausage begins to caramelize, about 5 minutes.
4. Cook everything together: Return the potatoes to the skillet and cook over medium-high heat for 10–12 minutes, stirring occasionally so the potatoes crisp and flavors meld.
5. Garnish and serve: When the potatoes are fork-tender, remove from heat and garnish with chopped parsley if desired. Serve hot.
Optional Additions and Substitutions
Try one of these additions to vary the dish:
- Chopped bell pepper
- Shredded cabbage or sauerkraut
- Green beans or cauliflower florets
- Red pepper flakes for heat
Substitutions if you’re short on ingredients:
- Italian sausage or bratwurst in place of kielbasa
- Russet or baby potatoes instead of red potatoes
- Garlic powder (about 1/2 teaspoon) if fresh garlic is not available
Storage and Leftovers
Storing: Cool leftovers to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days.
Freezing: For longer storage, cool completely and freeze in an airtight container or freezer bag for 2–3 months.
Reheating: Thaw frozen portions in the refrigerator overnight, then reheat gently in a skillet, oven, or microwave, stirring occasionally for even heating.
More One Pan Dinners
- Creamy Coconut Milk Chicken Recipe
- American Goulash Recipe
- One Pan Creamy Spinach Artichoke Chicken Recipe
- Easy Mexican Quinoa Casserole Recipe
- Ground Turkey Pasta Recipe
If you make this Kielbasa and Potatoes recipe, leave a comment to share how it turned out—I love hearing feedback.
Kielbasa and Potatoes Recipe
Ingredients
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 pound red potatoes, chopped into bite-size pieces
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound kielbasa sausage, sliced into ½-inch thick pieces
Instructions
- Melt half of the butter and heat half of the olive oil in a large skillet over medium heat.
- Add the potatoes and cook about 20 minutes, stirring every 3–4 minutes, until softened and golden. Remove and set aside.
- Return the skillet to medium heat, add the remaining butter and olive oil, and sauté the onion for about 3 minutes until softened. Add garlic, salt, and pepper and cook 30 seconds.
- Add the sliced kielbasa and cook until it begins to caramelize, about 5 minutes.
- Return the potatoes to the pan and cook 10–12 more minutes over medium-high heat, stirring occasionally, to crisp everything.
- When potatoes are fork-tender, remove from heat and garnish with chopped parsley if desired. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Optional additions: mushrooms, bell peppers, sauerkraut, or shredded cabbage.
- This recipe can be made with Italian sausage or bratwurst as an alternative to kielbasa.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.