pat's Recipe

Potatoes and Sausages with Olives, Lemon, and Parsley

Category: Potato

Ingredients
1 1/2 tablespoon(s) olive oil
2 pound(s) sweet Italian sausage
1 1/2 pound(s) fingerling potatoes, scrubbed and dried
1 medium onion, chopped
2 clove(s) (large) garlic, finely chopped
1 cup(s) whole green olives, pitted
1 cup(s) low-sodium chicken broth
3/4 cup(s) dry white wine
1 large lemon, peeled, thinly sliced, and seeded
1 large lemon, cut into wedges, for garnish 1/4 teaspoon(s) sea salt
1/4 teaspoon(s) freshly ground black pepper 1/4 teaspoon(s) crushed red pepper
1 tablespoon(s) chopped fresh parsley, plus more for garnish
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Directions

In a large skillet over medium-high heat, heat oil. Add sausages and brown on all sides, about 10 minutes. Transfer sausages to a plate and drain all but 1 tablespoon fat.
Using a serrated knife, halve potatoes lengthwise. Add to skillet, cut-side down and cook until well-browned, about 10 minutes. Reduce heat to medium-low, stir in onion and garlic, and cook for 2 minutes.
Cut reserved sausages into 2-inch slices and add to pan. Add 3/4 cup olives, chicken broth, wine, sliced lemon, salt, peppers, and 1 tablespoon parsley and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 30 minutes. Sprinkle with remaining 1/4 cup olives and more parsley. Serve with lemon wedges on the side.
Serves 6.