1 3/4 pounds mixed unpeeled potatoes (red, yukon gold, fingerlings or russet) if small/baby, cut in half, if larger, in 1-inch thick wedges
1/2 pound unpeeled shallots halved
3 tablespoons olive oil
1 teaspoon kosher salt
freshly ground black pepper or red pepper flakes to taste
1 1/2 pounds sweet Italian sausage cut into 3-inch lengths
5 ounces baby arugula or one 8-ounce bundle stemmed and chopped
1 tablespoon fresh lemon juice or white wine vinegar
Equipment
oven
large rimmed baking sheet
large bowl
Directions
Heat oven to 425°F. On a large rimmed baking sheet, toss all of the potatoes and shallots with 3 tablespoons olive oil, 1 teaspoon kosher salt, and freshly ground black pepper or red pepper flakes to taste. Roast for 15 minutes.
Give them a toss and add sausages. Brush the tops with a little olive oil and return the tray to the oven for another 30 to 40 minutes, until the potatoes are tender and the sausage is cooked through.
Transfer everything on the tray to a big bowl and add arugula, lemon juice, and more salt and pepper to taste. Serve right away.