How to Make Sheet-Pan Bratwurst Sandwiches with Red Potato Salad | Julia At Home

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

bratwurst

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat, while pork sausage is often cheaper.

red potatoes

🥗Healthier: sweet potatoes

💰Cheaper: white potatoes

Sweet potatoes provide more nutrients, while white potatoes are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly and has a neutral flavor.

Preheat the oven to 425 degrees Fahrenheit.

Cut 1 pound of baby red potatoes in half, placing the cut sides face down on a baking sheet.

Toss the potatoes with 2 tablespoons of olive oil, salt, and black pepper in a bowl.

Slice 1 red onion thinly, trimming the ends and removing the outer skin before slicing pole to pole.

Toss the sliced onions with 1 tablespoon of olive oil in a bowl.

Place 4 bratwursts on one side of a pre-heated baking sheet, and the prepared potatoes on the other side.

Add the onions around and over the bratwursts on the baking sheet.

Roast everything in the oven for about 30 minutes, flipping the bratwursts halfway through for even browning.

In a bowl, whisk together 2 tablespoons of red wine vinegar, 4 tablespoons of olive oil, and 2 tablespoons of mustard to make a dressing.

Once the bratwursts are done, scrape the roasted potatoes and onions into the dressing to soak up the flavors.

Cover the bratwursts and onions with foil to keep warm.

Toast hoagie style rolls in the oven for about 5 minutes until golden.

Slice fresh radishes, using about 6-8 for the salad.

Add 5 ounces of baby kale (about 5 cups) to the bowl with the potatoes and dressing, and mix everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens