Smoked paprika sauteéd potatoes with Italian sausage

Guest recipe from Lynn Clark
Serves: 4-5
Preparation time: 10
Cooking time: 20


  • 1kg waxy baby potatoes
  • 400g – 500g of Italian sausages or high quality British sausages
  • 3 shallots
  • 1 large red pepper
  • 3 cloves of garlic
  • 50g kale
  • Filippo Berio Fennel & Garlic Crostini
  • 1 tsp smoked paprika
  • garlic granules 1/2 tsp
  • onion granules 1/2 tsp
  • 4 tbsp Filippo Berio Classic Olive Oil
  • 2 tbsp Filippo Berio extra virgin olive oil


  1. Clean the potatoes, and dice into large rounds. Add to a large pan of boiling water with 1 tsp of salt.
  2. Bring to a rapid boil, once boiled turn down the heat slightly and cook for 5-10 minutes (they should be slightly underdone)
  3. Dice both the shallots and garlic into fine pieces and cut the sausages into small chunks
  4. Heat a sauté pan and add in a tbsp olive oil. Fry off the sausages over a medium to high heat, until they are starting to get nicely browned. Remove with a slotted spoon and let drain on a sheet or two of kitchen towel
  5. Drain the potatoes and leave in a colander to dry out
  6. Turn down the heat on the sauté pan to low and fry the shallots and garlic until they start to go clear but slightly brown at the edges
  1. Dice the peppers then turn up the heat on the sauté pan to medium-high and add in the potatoes and peppers
  2. Add about 1 ½ tablespoons more olive oil and gently stir the ingredients to coat them.
  3. After 8 – 10 minutes the potatoes will be starting to brown nicely. At this point, add in the sausages, a pinch of salt, the smoked paprika, onion granules, garlic granules and black pepper
  4. Chop up the kale and add to the pan, stir on a low heat for 3-4 minutes until the kale is wilted
  5. Take off the heat, and drizzle with the extra virgin olive oil. Serve and garnish with Filippo Berio Fennel & Garlic crostini