Hobbit Pot

This is a slight Dutch oven modification of the recipe, “Italian Sausage, Potatoes, Peppers and Onions.” Preheat oven to 425° F (220° C).

Add the potato wedges to a large pot of cold salted water. Bring to a boil, reduce the heat and then simmer until tender or a knife can pierce through. This takes about 8-10 minutes all depending on how thick your wedges are.

Add 2 tablespoons of olive oil to the dutch oven, over medium-high heat. Lower the heat to medium, add the 2 sliced onions and cook for about 5-7 minutes with several generous squeezes of minced garlic. Add salt and pepper to taste, with a pinch or two of red pepper flakes.

Add the Italian sausages to the pan and combine with the onions. Saute for about 10 minutes. Make sure the sausages are thoroughly cooked, if necessary remove and cook them by themselves in a tablespoon of vegetable oil. Then recombine with onions.

Check the potatoes for doneness. If a knife can easily be inserted, they are done. With a slotted spoon, transfer the parboiled potatoes to a large bowl.

Add 1 teaspoon of paprika and 1 tablespoon of olive oil. Combine with the parboiled potatoes and set aside.

Add the sliced red and yellow peppers and the green onions to the dutch oven. Saute for about 5 minutes or until they just begin to soften.

Add the potato mixture to the dutch oven. Toss gently together. If desired, sprinkle with a little more paprika, about ½ teaspoon or so.

Cover and bake for about 20 minutes. Garnish with fresh chopped parsley and serve.