Baked Linguiça Toscana with Potatoes and Onions

Ingredients

• 600 g linguiça toscana, sliced into 2 cm (¾-inch) rounds (about 1.3 lb)
• 800 g potatoes (about 4 medium), cut into wedges (about 1.76 lb)
• 2 large onions, cut into wedges
• 3 tablespoons olive oil (≈45 ml)
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• 1 tablespoon melted butter (optional, for browning)
• 1 teaspoon freshly ground black pepper
• 1 tablespoon salt (adjust to taste)
• 2 tablespoons chopped parsley to finish

Instructions

1. Preheat the oven to 200 °C (400 °F) and lightly oil a large baking sheet or line it with foil.
2. In a bowl, toss the potato wedges with 2 tablespoons of olive oil, half the minced garlic, the rosemary, half the salt and half the black pepper until well coated.
3. Spread the potatoes on the baking sheet in a single layer; tuck the sausage rounds between the potatoes and arrange the onion wedges on top.
4. Brush the sausage with the melted butter (if using) and drizzle with the remaining tablespoon of olive oil; sprinkle the remaining garlic, salt and pepper over everything.
5. Bake for 25 minutes covered with foil (or cover with a second baking sheet) so everything cooks evenly.
6. Remove the foil, stir gently to turn the potatoes and sausage, and bake another 15–20 minutes until browned and the potatoes are tender inside.
7. Take from the oven, sprinkle with chopped parsley and let rest 3 minutes before serving hot.

Tips

• Cut the potatoes into wedges of similar size so they roast evenly.
• For extra crispness, switch the oven to broil for the last 3–5 minutes, watching closely to avoid burning.
• To reduce grease, place the sausage rounds on a rack set inside the baking sheet so excess fat drains away.

Variations

• Add 1 bell pepper, sliced into strips, with the onion for more color and flavor.
• Swap rosemary for thyme or dried oregano for a different herb note.
• Use sweet potatoes instead of regular potatoes for a slightly sweet version.

FAQ