Bubby’s Treasured Recipes — made with love, passed down, never forgotten

From Bubby’s Recipe Box

Roasted Potatoes & Franks

Roasted Potatoes & Franks
Jump to Recipe Print Recipe
Roasted Potatoes & Franks

Roasted Potatoes & Franks

No ratings yet
A family-style pan of red potatoes and sweet potatoes seasoned with paprika, smoked paprika, garlic, salt, and pepper, then finished with sliced franks and sweet duck sauce. The original card preserved the method but not usable quantities or an oven temperature. This beginner-ready reconstruction keeps the same flavor idea and the approved two-stage bake: potatoes first, franks and duck sauce near the end so they brown instead of drying out.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 20 minutes
Servings: 6 servings
Course: Meat Sides / Supper
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb Red potatoes / 680 g, scrubbed and cut into 1-inch / 2.5 cm cubes
  • 1 1/2 lb Sweet potatoes / 680 g, peeled and cut into 1-inch / 2.5 cm cubes
  • 1/4 cup Oil (60 mL)
  • 1 tsp Paprika
  • 1 tsp Smoked paprika
  • 1 tsp Garlic powder
  • 1 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 cup Water (60 mL)
  • 12 oz Beef or turkey franks / 340 g, sliced into 1-inch / 2.5 cm pieces
  • 1/2 cup Duck sauce (120 mL)

Equipment

  • 9×13-inch baking dish
  • large mixing bowl
  • Cutting board and sharp knife
  • Measuring cups and spoons
  • Foil

Method
 

  1. Preheat the oven to 375 F / 190 C. Lightly grease a 9×13-inch baking dish.
  2. Place the red potatoes and sweet potatoes in a large bowl. Add the oil, paprika, smoked paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
  3. Transfer the potatoes to the baking dish and spread them into an even layer. Pour the water around the potatoes, not directly over the seasoning.
  4. Cover the pan tightly with foil and bake for 60 minutes. Stir once around the halfway point if convenient.
  5. Remove the foil. Add the sliced franks and drizzle the duck sauce over the pan. Toss gently so the franks and potatoes are lightly coated.
  6. Return the pan to the oven uncovered for 20-30 minutes, stirring once, until the potatoes are fork-tender and browned at the edges and the franks are hot and lightly caramelized.
  7. Let stand 5 minutes before serving. Spoon any sticky sauce from the bottom of the pan over the potatoes and franks.

Notes

Recipe #146
Category: Meat Sides / Supper
Yield: About 6 servings
Method: Covered then uncovered bake
Prep: About 20 minutes
Bake: 375 F / 190 C, 80-90 min
Difficulty: Easy
Recipe Details
Kosher: Meat. Texture: Tender potato cubes with caramelized edges and browned franks. Flavor: Savory-smoky potatoes with a sweet-tangy duck-sauce finish.
Reconstructed From a Vague Family Card
The family recipe listed the ingredients without amounts and said only to bake covered for 1 hour, then add franks and duck sauce and bake uncovered until crispy. The approved final version supplies practical quantities and uses 375 F / 190 C so an inexperienced cook can reproduce the dish consistently.
What a Beginner Should Look For
After the covered bake: Potatoes should be mostly tender but not falling apart. After the uncovered bake: Edges should be browned and sticky, the franks should look lightly caramelized, and there should be very little watery liquid left in the pan.
Add the Duck Sauce Near the End
Duck sauce contains sugar and can darken quickly. Adding it only for the uncovered finishing bake gives the dish a glossy caramelized coating without burning during the full hour of covered cooking.
Beginner Tips
  • Cut both kinds of potatoes into similar-size cubes so they finish together.
  • Do not crowd the potatoes into a deep pile; a 9×13 pan gives them more surface area.
  • If the potatoes are still firm after 1 hour covered, give them another 10 minutes before adding the franks.
  • Stir gently after adding the sweet potatoes so they do not break apart.
  • Start checking the uncovered pan at 20 minutes because duck-sauce brands vary in sugar content.
Troubleshooting
Potatoes are still hard: Cover again and bake another 10-15 minutes before the uncovered finishing stage. Sauce is burning: The oven may run hot or the duck sauce is very sweet; lower to 350 F and continue until the potatoes are browned. Pan is watery: Bake uncovered longer and stir once so excess moisture can evaporate. Sweet potatoes are breaking apart: They were cut smaller or cooked faster than the red potatoes; use slightly larger sweet-potato cubes next time.
Variations
  • Use all red potatoes if you prefer a less-sweet dish.
  • Add a sliced onion with the potatoes before the covered bake.
  • Use a spicy duck sauce or add a pinch of chili flakes for heat.
Make Ahead, Storage & Freezing
Refrigerator: Store airtight up to 4 days. Reheat covered at 350 F until hot, then uncover for 5-10 minutes to refresh the edges. Freezer: Freeze up to 1 month; the potatoes will be softer after thawing, so reheat in the oven rather than the microwave when possible.
Tip to Hand Down
Cook the potatoes until they are nearly tender before the sweet sauce goes in. That one timing choice gives you soft centers, browned edges, and franks that still taste like franks.

Tried this recipe?

Let us know how it was!

Share This Recipe

Know someone who would love this one? Pass it along.

From Your Kitchen

Recipe Reviews & Notes

Made this recipe? Share what worked for you, any helpful tips, or how your family enjoyed it. Your notes may help the next person making it in their kitchen.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating