# Components:
→ Meats
01 - 14 oz smoked sausage or Italian sausage, sliced into 1/2-inch thick rounds
→ Vegetables
02 - 1.3 lbs baby potatoes, halved
03 - 1 large yellow onion, sliced
04 - 2 bell peppers, sliced
05 - 2 garlic cloves, minced
→ Herbs & Seasonings
06 - 2 tablespoons fresh parsley, chopped
07 - 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
08 - 1 tablespoon fresh rosemary, chopped or 1 teaspoon dried rosemary
09 - 1 teaspoon smoked paprika
10 - Salt and black pepper, to taste
→ Other
11 - 2 tablespoons olive oil
12 - 1 tablespoon unsalted butter
# Directions:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage rounds and cook, stirring occasionally, until browned, about 5 to 7 minutes. Remove sausage from the skillet and set aside.
02 - Add the remaining olive oil and unsalted butter to the skillet. Add halved baby potatoes and cook, stirring occasionally, until golden and fork-tender, about 10 to 12 minutes.
03 - Add sliced onion and bell peppers to the skillet. Sauté for 5 minutes, stirring occasionally, until vegetables soften.
04 - Stir in minced garlic, thyme, rosemary, smoked paprika, salt, and black pepper. Cook for 1 minute until the mixture is aromatic.
05 - Return sausage to the skillet. Stir well and cook for an additional 3 to 5 minutes to allow flavors to meld.
06 - Remove skillet from heat. Sprinkle chopped parsley over the top and serve hot.
