Foodie Fridays: Sausage, Peppers, and Onions with Cheesy Oven Fries

July 13th was National French Fry Day.  The food holiday reminded me that, while I am not fond of deep-fried potatoes, I do like oven fries, so I decided to make some.  This recipe is my modified version of a Rachael Ray menu featuring Sausage, Pepper, and Onion Hoagies with Herb and Cheese Oven Fries.  I eliminated the hoagie roll to reduce the starchiness of the meal.  Since I used a chicken and apple sausage rather than the Italian version, I left out the garlic from the original recipe.  I also omitted the Italian seasoning from the potatoes.  This is a hearty meal probably better suited for cool weather rather than the current heat and humidity we are suffering through here in Georgia, but when a craving hits, sometimes you just have to indulge it!

Sausage, Peppers, and Onions with Cheesy Oven Fries

2-3 T. olive oil
2 large bell peppers (any color), sliced
1 large red onion, sliced
8 oz. sliced mushrooms (optional)
1 package (12 oz.) cooked chicken apple sausage* (or any flavor), diagonally sliced
2 large Russet potatoes
2 T. olive oil
salt and pepper to taste
1/2 C. shredded cheese (I used a blend of cheddar, mozzarella, and Parmesan)

Heat 2-3 T. olive oil in a large skillet over medium-high heat.  Add the peppers and onions and sauté until translucent, about 10 minutes.  (If using mushrooms, add them after 5 minutes.)  Reduce the heat to medium and stir in the sliced sausage.  Cook until heated through, about 8-10 minutes longer, seasoning to taste with salt and pepper.  Remove from the heat and set aside.

Cut each potato lengthwise into four slices.  Cut each slice lengthwise into three sticks.  Toss the potato sticks with olive oil, salt, and pepper in a shallow baking pan.  Bake at 450 degrees until the potatoes are cooked through, about 15 minutes.  Sprinkle with the cheese and bake about 5 more minutes until the cheese melts and just begins to brown.

Reheat the sausage, peppers, and onions briefly.  Place a serving of potatoes on a plate and top with the sausage mixture.  Serves 4.

*I used Johnsonville Apple Chicken Sausage Split Rope.