Grilled Sausage & Potato Tray

This smoky, perfectly charred Grilled Sausage & Potato Tray combines juicy smoked sausage with crispy, garlic-infused potatoes for the ultimate fuss-free outdoor dinner.

Why This Recipe Works:

• Parboiling the potatoes first gelatinizes the starches, ensuring a fluffy interior and a shatteringly crisp crust.
• Using a dedicated grill tray prevents any ingredients from slipping through the grates while maximizing smoky flavor.
• The rendered fat from the smoked sausage coats the potatoes as they grill, acting as a natural, flavor-packed cooking oil.

I still remember the humid July evening I dropped an entire sheet of parboiled Yukon Golds directly into the glowing coals of my Weber grill. My forearms were tired from prepping, and my hungry friends were watching. Those precious spuds were lost instantly.

I tapped my tongs against my hip in defeat.

Grilling potatoes directly on the grates is a recipe for disaster. They either slip through or burn to charcoal.

Potatoes need high thermal mass and indirect heat to gelatinize their starches before the exterior crisps. Throwing raw spuds onto a screaming hot grill burns the outside while the inside remains hard. I tested this with cheap aluminum foil packets, but they ripped instantly. The oil-soluble flavor compounds simply dripped away into the fire.

The simple fix is using a heavy-duty, reusable stainless steel grill tray. It holds heat beautifully.

This method allows you to toss juicy smoked sausage and parboiled potatoes together without losing a single bite. The sausage fat melts and clings to the potatoes, much like our cozy Cheesy Ranch Potatoes and Sausage. Trust me on this one.

Bear with me here. We are going to make this incredibly easy.

Grilled Sausage & Potato Tray

• Publisher Storied Skillet
• Cuisine American
• Category Dinner, Grilling
• Prep Time 15 minutes
• Cook Time 25 minutes
• Servings 4
• Calories 480 calories
• Rating 4.8 4139
• Tags grilled sausage, grilled potatoes, sheet pan dinner, summer grilling

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1.5 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp Diamond Crystal kosher salt (or 1.5 tsp fine table salt)
• 1 tsp garlic powder
• 1/2 tsp freshly cracked black pepper
• 1/4 cup fresh Italian parsley, finely chopped

Directions

1. Place the cubed potatoes in a large pot of salted water. Bring to a boil and cook for 5 minutes until slightly tender but still firm. Drain thoroughly and let steam dry for 2 minutes.
2. Preheat your outdoor grill to medium-high heat (around 400°F). Place your stainless steel grill tray directly on the grates to preheat.
3. In a large mixing bowl, combine the parboiled potatoes, sliced sausage, olive oil, kosher salt, garlic powder, and black pepper. Toss until everything is evenly coated.
4. Carefully pour the sausage and potato mixture onto the preheated grill tray, spreading it out into a single layer.
5. Grill for 20 to 25 minutes, tossing the mixture every 7 to 8 minutes, until the potatoes are crispy and golden brown and the sausage has a beautiful char.
6. Remove the tray from the grill, garnish with fresh chopped parsley, and serve immediately.

Notes

• Salt Conversion: This recipe specifies Diamond Crystal kosher salt. If you are using standard table salt, cut the measurement in half to avoid over-salting.
• The Science of Parboiling: Do not skip parboiling the potatoes. This process gelatinizes the outer starch layer, which is essential for achieving a crispy exterior while keeping the inside fluffy.
• Workflow Warning: Keep a close eye on the grill during the last 5 minutes of cooking. The natural sugars in the smoked sausage can char and burn quickly if left unattended.
• Storage Behavior: Leftover potatoes will naturally lose their crispiness in the refrigerator as they absorb moisture. They can easily be revived in an air fryer or hot skillet.

Serving Suggestions

This hearty grill tray is incredibly satisfying on its own, but pairing it with bright, refreshing sides balances the rich, smoky flavors beautifully.

• Serve it alongside a crunchy bowl of Spicy Jalapeño Coleslaw to add a creamy, zesty kick.
• Pair it with a refreshing Watermelon Feta Salad for the ultimate summer backyard feast.
• Drizzle the finished tray with a bit of hot honey just before serving to elevate the savory sausage.
• Offer a side of grainy Dijon mustard or garlic aioli for dipping the crispy potato edges.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to four days. However, be prepared for a texture change. The potatoes will lose their initial grilled crunch as they absorb moisture.

Do not use the microwave to reheat.

It turns the potatoes into sad, gummy nuggets. The sausage also gets unpleasantly rubbery and greasy.

Instead, toss the leftovers into a hot cast-iron skillet or an air fryer at 380°F for about five minutes. This quickly re-gelatinizes the starches and crisps the edges back to perfection. It tastes almost as good as day one.

Your future self will thank you.

Ingredient Substitutes

If you don't have everything on hand, don't sweat it. Here are some simple swaps that work beautifully:

1. Sausage: Swap smoked pork sausage for kielbasa, andouille, or even pre-cooked chicken sausage.
2. Potatoes: If you don't have Yukon Golds, red potatoes work wonderfully. Avoid russets as they tend to fall apart too easily on the grill. If you want a different vibe altogether, try making Crispy Greek Lemon Potatoes indoors.
3. Seasonings: Feel free to add smoked paprika, onion powder, or a pinch of cayenne pepper for an extra kick.

Grab your tongs, fire up that grill, and don't worry if a potato or two slips through the cracks—it's all part of the process. Happy grilling, friends!