3 lbs little red potatoes, cut into ⅓” to ½” thick rings
2 Tbsp additional light olive oil (or any high warmth cooking oil)
2 Tbsp minced crisp parsley, or ½ Tbsp dried parsley
1 tsp ocean salt
2 garlic cloves, squeezed
1 lb kielbasa, or hotdog cut into ¾” thick rings (we utilized Polish kielbasa)
Preheat Oven to 400˚F. Line a huge preparing sheet with material paper, or Silpat.
The most effective method to Make Roasted Potatoes and Kielbasa:
Cut potatoes into rings no bigger than ½” thick. In the event that potatoes are minor infant red potatoes, you can half or quarter them so they are no bigger than ½” thick. Cut Kielbasa into ¾” thick rings. Put potatoes and kielbasa in a huge blending dish.
Include parsley, 2 squeezed garlic cloves, 1 tsp salt, 2 Tbsp olive oil and hurl to consolidate. Spread onto preparing sheet and heat at 400˚F for 45-50 min or until potatoes are seared a fresh. Mix part of the way through preparing to guarantee notwithstanding cooking. Decorate with crisp parsley if craved.