• 1 lb Zweigle’s Smoked Polish Kielbasa
  • 1.5 lb potatoes (Yukon gold tastes best)
  • 1 large white onion
  • Seasoning (paprika, garlic powder, kosher salt, black pepper)
  • 2 tbsp olive oil
  • 2 tbsp fresh Italian parsley


  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Chop potatoes into uniform small pieces, place in a bowl and cover with water. Microwave until potatoes are soft enough to pierce with a fork. Drain and rinse.
  3. Roughly chop onion and add to large bowl.
  4. Cut Polish Kielbasa into 1 inch diagonal pieces and add to bowl.
  5. Add potatoes to the bowl and add seasoning and olive oil. Stir to coat and spread out an even layer on the baking sheet.
  6. Bake until sausage and potatoes are browned (around 20 mins).
  7. Garnish with sour cream and chopped Italian parsley.