Potatoes are easy to dress up or down, depending on the occasion.
There’s nothing better than a plain, simple potato, but lagniappe, or that little something extra, can make all the difference. Add spice, color, flavor, or maybe all three.
The Italian sausage in this recipe will need to be browned and drained of fat before adding to the other slow-cooker ingredients, but will add a burst of flavor to the smaller red potatoes used.
Even though the red potatoes are typically smaller than regular ones, cut them in quarters for this particular recipe in order to make it a bit easier to not only cook, but eat.
Be generous with the spices — Italian seasoning, oregano and basil. In fact, if you have fresh herbs in your garden, this is a perfect time to use them. The flavors of dried or fresh herbs will complement the sausage and potato combination.
Take your pick of pasta sauces to use. I chose an Italian sausage sauce with garlic and Romano cheese.
Serve this with any number of entrées, whether chicken, pork or beef.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.