Ingredients:

  • 5 lb (700 g) Small new potatoes (such as Maris Piper or baby Yukon Gold), quartered
  • 1 large (200 g) Red bell pepper, cut into 1-inch chunks
  • 1 large (200 g) Yellow bell pepper, cut into 1-inch chunks
  • 8 Quality thick pork sausages (about 1.2 lbs / 550 g), pricked lightly with a fork or sharp knife
  • 1 medium Red onion, roughly chopped into 8 wedges
  • 3 Tbsp (45 ml) Olive oil
  • Zest of 1 large fresh lemon
  • Juice of ½ large fresh lemon (reserve the other half for serving)
  • 2 tsp Dried rosemary
  • 1 tsp Dried oregano
  • ½ tsp Flaky sea salt
  • ¼ tsp Freshly ground black pepper
  • 1 Tbsp (15 ml) Dijon mustard
  • 2 Tbsp Fresh flat-leaf parsley, finely chopped (for garnish)

Instructions:

  1. Preheat: Set the oven temperature to a hot 400°F (200°C / Gas Mark 6). Prep Potatoes: Toss the quartered new potatoes and onion wedges directly onto the large baking tray.
  2. Mix Dressing & Dress: In a small bowl, combine the olive oil, lemon zest and juice, dried herbs, salt, pepper, and Dijon mustard. Drizzle half of this lemon-herb dressing over the potatoes and onions. Toss thoroughly, ensuring everything is coated. Spread them into a single, even layer.
  3. Initial Roast: Place the tray in the preheated oven for 10 minutes. (This gives the denser potatoes a head start.)
  4. Add Sausages and Peppers: While the potatoes roast, coat the sausages and bell pepper chunks in the remaining half of the lemon-herb dressing. After the 10-minute potato roast, pull the tray out. Arrange the coated sausages, red peppers, and yellow peppers amongst the potatoes. Ensure the sausages are not touching.
  5. Final Cook & Turn: Place the full tray back into the oven. Roast for another 15–20 minutes. Halfway through this final stage (about 10 minutes in), carefully turn the sausages and potatoes using tongs or a spatula to ensure even browning.
  6. Doneness Check & Garnish: The dish is finished when the potatoes are crisp and fork-tender and the sausages are cooked through (internal temperature 160°F / 71°C). Remove the tray, squeeze the remaining lemon half juice over the entire dish immediately, and sprinkle liberally with fresh chopped parsley. Serve directly.