Dinner Tonight: Crispy Potatoes and Sausage

I love dinners like this. Simple and crowd pleasing.
During the spring and summer, we love a sausage supper. My kiddos love this because in their little world, it's pretty much a hot dog and French fries :).
I like to go to the grocery store and pick a variety of sausages to either grill or crisp up on the stove. On this night, we had Spicy Jalapeno Chicken Sausages and Mild Italian Turkey Sausages. You use whatever you can find at your grocery store. I have found varieties of turkey, chicken and pork sausages from places like Costco to Target and many grocery stores in between.
So, here you go...Crispy Potatoes and Sausages (and I'll mention the asparagus and tomatoes too!).

This recipe serves at least four adults but is easily doubled.

Shopping List 8 sausage links (any variety) 8 Yukon Gold potatoes (or you can use red potatoes) 1 tablespoon Dijon mustard 1/3 cup Extra Virgin Olive Oil (EVOO) 2 tablespoons grated Parmesan cheese salt and pepper Parsley to garnish 8 asparagus stalks and a pint of cherry tomatoes (you'll need more EVOO for this)

You can either grill your sausages or cook them up in a hot skillet or grill pan on the stove over medium-high heat. Heat until cooked through and crispy on the sides. I cooked mine on the grill pan for about 10 minutes. Pierce the middle of the sausage to make sure it's been cooked through and the juices run clear.
For the potatoes:
Preheat oven to 425 degrees.
Line a baking sheet with foil and lightly spray with Pam (for easy clean up). Set aside.
Chop each potato into bite-sized pieces. Set aside.
In a mixing bowl, add in your Dijon mustard and then whisk your EVOO into the bowl. Stir in your Parmesan cheese. Toss your potatoes in the mustard mixture and then spread out on your prepared baking sheet. Sprinkle salt and pepper down over the potatoes and then roast about 45 minutes. Halfway through the baking time, open the oven and toss the potatoes around to make sure all sides get nice and crispy.
When the potatoes are nice and crispy, remove from oven and garnish with a little chopped parsley.

For the roasted veggies:
Preheat oven to 425 degrees.
Line a baking sheet with foil and lightly spray with Pam (for easy clean up).
Spread your chopped asparagus stalks (I chop them in thirds) and your entire pint of cherry tomatoes out over your baking sheet. Drizzle a tablespoon or two of EVOO over the top of everything. Add a liberal pinch of salt and pepper to the veggies. Roast in the oven about 15 minutes before removing and serving.

A meat and potato meal your entire family will love! Enjoy!