Roasted Garlic Long Hots, Sausage, & Crispy Potatoes I had my grandparents, my dad and his girlfriend over for dinner on Thursday and knew that I had to make this dish. I’ve been on a long hot kick (as you know), but wanted to surprise them with this as it’s one of their favorite appetizers to order when we go out to dinner. And WOW.. just wow. It not only impressed the whole table, but it was voted the favorite dish of the night. The crispy potatoes came out just how I wanted— seasoned and crispy AF. The trick was to slice them super thin, but also to soak them for an hour to let the starches release— then to dry them for another hour. The only problem was that I should have made more
The spicy long hots were tender and loaded with garlic flavor after roasting, and the sweet sausage crisped up so nicely in the oven. The potatoes were thrown on top afterwards so that they maintained their crispiness.
– 3 russet potatoes, sliced thin by hand or mandolin
– mix olive oil, paprika, garlic powder, chili powder, onion powder, salt and pepper to coat the potato rounds
– 10-12 long hot
– 1 pkg sweet Italian sausage, removed from casing
– 6 cloves garlic, roughly chopped
Thinly slice potatoes. Soak them in a large bowl of water for 45-60 minutes. Remove from water and lay on paper towel lined baking sheet, allowing to dry completely (1 hour)
Over medium heat, brown sausage in a pan until almost cooked through. Remove and set aside.
Heat oven to 400 degrees. Line two baking sheets with parchment paper. Line the potatoes across two baking sheets. Mix together olive oil and spices. Finish with a little drizzle of salt across the pan. Brush both sides of each potato with the mixture. Bake for 40 minutes, flipping halfway through, making sure not to burn them, but cooking until nice and crispy.
In another baking dish, Toss long hots, garlic cloves, salt and pepper and browned sausage together with olive oil – mix together to combine. Bake for 25-30 minutes until peppers.
Top your sausage and long hot mixture with crispy potato rounds and serve with a fresh loaf of bread and your favorite red wine. Bon appetit!