Sometime during the plague, I started buying these cute, colorful creamer potatoes from the Little Potato Company. Even the description on the bag is cheery.

Beyond their cheerful colors and harmonious flavor, they do have such a nice, almost fluffy texture.

I saw Lidia Bastianich making baked stuffed potatoes on TV. I liked the idea, and had sausage on hand, but she was stuffing baked potatoes. I wanted to take her idea and run in my own direction. So I roasted these colorful little potatoes and made my own topping, based on what I had in the fridge and the flavors I like. Here’s my summer potato project. I know it’s fall now, but hope you love it as much as we do! We’ve been enjoying it weekly!

ROASTED POTATOES PIZZAIOLA

The little potatoes
Preheat oven to 400 degrees F. However many potatoes you want, quarter them and coat them in olive oil. Add Kosher salt to taste and, if you have it, Penzeys California Seasoned Pepper and chopped fresh rosemary. I always make extra so I can have more the next day!

Put ’em in the oven for 15-20 minutes, then turn them and let them cook for 15-20 minutes more. The goal is for them to be a little crispy outside, fluffy inside. Have a bite and see.

While the potatoes are in the oven, get started with the topping.

The sausage topping
1/2 a sweet onion, diced
1 red bell pepper, diced
5-6 oz. baby bellas (or mushrooms of your choice)
10 cherry tomatoes, quartered
1/2 a ball of fresh mozzarella, cubed
2 hot sausage patties (or half a pound of your favorite sausage)–mine is Longhini
fresh basil for garnish, if you have it (parsley’s nice, too)

Coat a large skillet with olive oil, turn heat to medium. Add the sweet onion and bell pepper. Let these cook till the onions start to get a bit golden. Then add the sausage, breaking it up as you go. Next add the mushrooms and tomatoes. Right before it’s time to serve, add the basil (or parsley) and the fresh mozzarella. You just want to warm the mozz up so it starts to get stretchy and do its thing.

Then it’s time to put it all together. Plate your potatoes, top with sausage topping. Maybe a little extra basil or parsley, if you’re feeling fancy.

And remember–ricorda

Hope you’re safe and healthy. Eat your potatoes and stay good!