Toss raw potato slices in the pan with 4 other budget staples and watch your husband come back for thirds

This 5-ingredient poor man’s potato coin sheet dinner is exactly what I throw together on nights when I’m wiped from work but still want something cozy and homemade. Thick-cut potato coins get tossed straight into the pan with just four other budget staples—oil, onion, smoked sausage, and a shower of pantry spices—then roasted until everything is golden and crisp at the edges. It’s very Midwest in spirit: simple, filling, and made from things you probably already have. The best part is you do all the tossing right in the baking pan, so cleanup is minimal and you can actually relax while dinner cooks… until everyone comes back for seconds (or thirds).

Serve these crispy potato coins and sausage straight from the sheet pan with a simple green salad or steamed frozen veggies to keep it balanced. A spoonful of sour cream or plain yogurt on the side is great for dipping, and a drizzle of hot sauce or ketchup makes it feel like diner food at home. If you want to stretch it further, pile everything into warm tortillas or over a bed of greens for an easy weeknight bowl.

Servings: 4

2 1/2 lbs russet or yellow potatoes, scrubbed and sliced into 1/3-inch thick coins

1 1/2 tsp seasoned salt (or a mix of 1 tsp salt + 1/2 tsp garlic powder)

Preheat your oven to 425°F (220°C). Lightly grease a large dark metal baking pan or sheet with nonstick spray or a thin film of oil. A darker pan helps the potatoes brown better.

Scrub the potatoes well and pat them dry. Slice into thick coins, about 1/3 inch thick. Try to keep the slices roughly the same thickness so they cook evenly.

Place the raw potato coins directly into the prepared baking pan in a loose layer. Drizzle the vegetable oil over the potatoes, then sprinkle on the seasoned salt, dried Italian seasoning (or mixed dried herbs), and black pepper if using.

Using clean hands or a spatula, toss the potato coins right in the pan until they’re evenly coated in oil and seasonings. Then spread them out into overlapping rows so they mostly cover the surface of the pan but still have a bit of space for air to circulate. You should see dried herbs scattered over the tops of the raw coins.

Scatter the sliced onion evenly over and between the potato coins. Tuck some onion slices down between the potatoes so they caramelize instead of just burning on top.

Add the sliced smoked sausage coins to the pan, nestling them in and around the potatoes and onions. They don’t have to be perfect—just try to spread them out so every area of the pan gets a little sausage flavor as it roasts.

Roast the pan at 425°F for 20 minutes. After 20 minutes, carefully remove the pan and use a spatula to flip and stir the potatoes, onions, and sausage, bringing the less-browned pieces up to the top.

Return the pan to the oven and roast for another 15–20 minutes, stirring once more if needed, until the potatoes are tender in the center when pierced with a fork and the edges are deep golden and crisp. The sausage should be browned in spots and the onions soft and lightly caramelized.

Taste a potato coin and adjust the seasoning with a pinch more seasoned salt or pepper if needed. Serve hot, straight from the pan, while everything is still sizzling and crispy on the edges.

To keep this true to the 5-ingredient spirit, think of the potatoes, oil, onion, sausage, and seasoned salt/herb blend as your core staples, then play around from there. For a cheesier version, sprinkle 1/2–1 cup of shredded cheddar or mozzarella over the pan during the last 5 minutes of baking and let it melt and bubble. For extra veggies, toss in sliced bell peppers, zucchini coins, or a handful of frozen green beans with the onion—just keep the pan from getting too crowded so the potatoes still crisp. If you prefer it meatless, swap the sausage for canned chickpeas (drained and rinsed) or thick-cut mushrooms; you may want to add a bit more oil and seasoning since they won’t bring the same salt and fat as sausage. For a smoky twist, add 1/2–1 teaspoon of smoked paprika with the herbs. Meal-prep tip: slice your potatoes and onion the night before and store them submerged in cold water in the fridge; drain and pat dry really well before tossing with oil so they still roast instead of steam. Food safety notes: Always wash potatoes thoroughly to remove dirt and bacteria, and scrub away any sprouts or green spots (if a potato is very green or bitter, discard it). Keep raw potatoes and other ingredients away from raw meats; in this recipe the sausage is pre-cooked, but still handle it with clean hands and utensils. Cook until the potatoes are fully tender and the sausage is heated through and steaming hot. Refrigerate leftovers within 2 hours in a shallow, covered container and eat within 3–4 days; reheat on a sheet pan in a hot oven so the potatoes crisp back up instead of turning soggy in the microwave.