• 4 medium golden or red potatoes: These are your starchy heroes. Golden potatoes (like Yukon Gold) offer a creamy interior and thin skin that crisps up beautifully. Red potatoes are waxier, hold their shape well, and also have a thin skin that doesn’t require peeling. Whichever you choose, ensure they are washed thoroughly and cut into uniform, bite-sized chunks (about 1-inch pieces) for even cooking. This uniformity is key to ensuring some potatoes don’t end up mushy while others are still hard.
• 1 lb (450g) smoked halal sausage: The star of the show! Using a good quality smoked halal sausage is paramount as it imparts a deep, smoky flavor that permeates the entire dish. Slicing it into ½-inch rounds provides the perfect surface area for browning and ensures each bite is substantial. You can use beef, chicken, or turkey based smoked halal sausage depending on your preference. The “smoked” aspect is crucial for that signature taste.
• 1 large yellow onion: When roasted, yellow onions transform, becoming sweet, tender, and beautifully caramelized. Cutting them into wedges allows them to cook down without disappearing entirely, adding a lovely sweetness that complements the savory sausage and earthy potatoes. If you prefer a milder flavor, a sweet Vidalia onion would also work wonderfully.
• 3 tbsp olive oil: Olive oil is the facilitator here, helping to crisp up the potatoes and sausage, prevent sticking, and carry the flavors of the spices. A good quality extra virgin olive oil will add a subtle fruity note, but any good cooking olive oil will do the trick.
• 1 tsp garlic powder: Garlic powder provides a consistent garlicky aroma and taste that disperses evenly throughout the dish. It’s a convenient way to add that essential allium flavor without the risk of fresh garlic burning.
• 1 tsp smoked paprika: This spice is a game-changer. Smoked paprika, not to be confused with sweet or hot paprika, echoes the smokiness of the sausage and adds a gorgeous, rich red hue to the dish. It lends a depth of flavor that is both warm and complex.
• ½ tsp dried thyme (or rosemary): Dried herbs like thyme or rosemary contribute an earthy, aromatic quality that pairs wonderfully with roasted vegetables and meats. Thyme is a bit more subtle and slightly floral, while rosemary is more pungent and piney. Choose your favorite, or even use a mix! If using fresh herbs, you’d typically use about 1.5 teaspoons, added towards the end of roasting.
• Salt and black pepper to taste: These are fundamental seasonings. Salt enhances all the other flavors, while freshly cracked black pepper adds a touch of mild heat. Season generously, but remember you can always add more at the end.
• Fresh parsley for garnish (optional): A sprinkle of fresh, chopped parsley at the end adds a pop of color and a touch of freshness that brightens up the hearty, roasted flavors. It’s not essential for taste but highly recommended for presentation and a fresh counterpoint.
