Crispy Idaho® Potatoes with Summer Garden Vegetables and Andouille Sausage

Ingredients:

• 1 large Idaho® Russet potato, unpeeled
• Olive oil, as needed for sautéing
• 1 white onion, sliced
• 1 green bell pepper, julienned
• 1 yellow squash, cut into half moons
• 1 6-ounce link andouille sausage, cut into half moons
• 2 garlic cloves, minced
• 3 oregano sprigs, picked and chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 350°F.
2. Wrap potato in aluminum foil and bake until fork-tender, 25 to 30 minutes.
3. Remove potato from foil and cut in half lengthwise. Place in the refrigerator to cool.
4. Once the potato is cooled, cut into large pieces. 
5. In a large cast-iron skillet, heat olive oil over high heat until it’s very hot—almost to the smoke point.
6. Add potatoes and cook for a few minutes on each side until golden brown. Then add onion, bell pepper, squash and sausage. Cook, stirring occasionally, until the onions begin to caramelize, about 5 to 7 minutes.
7. Add garlic and oregano, stir, and cook for 1 minute. Season with salt and pepper to taste and serve.