2 lbs child red potatoes (you can likewise utilize normal red potatoes or gold potatoes), cut into 1 – 1 1/2 inch pieces
1 onion, cut into thick half circles
1 red chime pepper, cut into 1-inch pieces
8 oz smoked frankfurter or kielbasa (I utilize smoked Polish kielbasa), cut into 1-inch pieces
8 oz new mushrooms (child Bella, white button, and so on), cut down the middle or quarters
1/4 cup olive oil
4 garlic cloves, minced
1 teaspoon new thyme
1 Tablespoon flavor/dry spices mix
salt, ground dark pepper
new spices, minced (parsley, thyme, chives, dill, and so on)
Preheat the stove to 475 degrees Fahrenheit (I utilized the convection setting on my broiler, in spite of the fact that on the off chance that you don’t have that choice, it will in any case work.). Place an enormous rimmed baking sheet into the broiler simultaneously, so it warms up while you are preparing every one of the fixings.
Scour the potatoes all around well and cut them into 1 – 1½ inch pieces. Place them into a medium pot, and fill it with water, so the water is scarcely covering the potatoes. Heat it to the point of boiling, decrease to a stew and cook for around 5 minutes, covered, just until the potatoes are mostly cooked through. Channel the potatoes.
In the mean time, cut the mushrooms down the middle or in quarters assuming they are extremely huge. Cut the onions into thick half circles. Cut the chime pepper into 1-inch pieces, and cut the frankfurter into 1-inch pieces.
In a huge bowl, join the onion, chime pepper, mushrooms, olive oil, minced garlic cloves, new thyme salt, newly ground dark pepper and a combination of dry spices.
At the point when the potatoes are mostly cooked, tenderly throw them with the mushroom and pepper combination, alongside the hotdog.
Take out the searingly hot baking sheet from the broiler and immediately spread everything out in one layer.
Broil in the preheated stove, uncovered, for 20-30 minutes, until the vegetables are undeniably cooked through and brilliant brown, turning everything over part of the way through cooking. You can sear the dish during the most recent couple of minutes of cooking to give it additional earthiness and a slight roast.
Embellish with new spices, like parsley, thyme, chives, dill, and so forth.
Make Ahead: Prep every one of the fixings, without putting them onto the baking sheet. Store in the fridge as long as 2 days. At the point when you are prepared to serve, preheat the broiler with the rimmed baking sheet in it and afterward continue with the other advances.