6 Italian-style sausages
1 lb 12 oz potatoes, scrubbed and sliced (source recommends kipfler/fingerling)
1 1/2 tsp paprika
2 rosemary stalks
sea salt
freshly ground black pepper
1/2 loaf ciabatta, crust removed
1 3/4 oz extra virgin olive oil
To Serve
Handful fresh basil leaves
Arugula leaves
Directions
Preheat the oven to 400° F. Slice the sausages thickly and place in a large roasting pan. Add the potatoes, paprika, rosemary, salt and pepper. Tear the ciabatta into bite-sized pieces and add to the pan. Drizzle with the oil and toss gently.
Roast, stirring occasionally, for 30-40 minutes or until the potatoes are tender and the sausages and bread are golden brown. Sprinkle with the basil and serve with a salad of arugula leaves.
Notes: We had a hard time getting the potatoes to soften and probably had them sliced too thickly. Despite that, I thought this was quite tasty and a nice change of pace for us.
Source: Simple Honest Food: The Best of Bill Granger cook book
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