UPDATE: MADE THIS AGAIN, BUT THIS TIME, I SEASONED MY POTATOES (SLICED BABY YUKON GOLDS) AS THEY BROWNED AND AGAIN BEFORE BAKING - PERFECT! WHAT A BIG IMPROVEMENT!!! I USED ALL HOT ITALIAN SAUSAGE AND ADDED TONS OF FRESH GARLIC (WHOLE CLOVES). MY HUSBAND AND I COULD NOT GET ENOUGH! :) Not bad. My fiance and I used to enjoy this very dish at a local Italian restaurant. Unfortunately, that place has gone out of business (darn!). This is about as close as I'll get to my beloved meal. :) The only difference between the two is that this calls for red AND green bell peppers and quite a bit less liquid (the restaurant dish literally swam in liquid, but ironically enough, the veggies were not mushy in the least!). My only suggestion for improvement is to s&p your potatoes while they are browning IN ADDITION TO seasoning to taste PRIOR to baking. My fiance thought our potatoes were a tad underseasoned as is. A side salad tossed with Danielle M's Greek / house dressing and warm Italian bread completed our simple meal. With some tweaking, I know this will become a favorite at our house! Thanks for sharing, Becca! :-)
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UPDATE: MADE THIS AGAIN, BUT THIS TIME, I SEASONED MY POTATOES (SLICED BABY YUKON GOLDS) AS...