America's Test Kitchen LogoCook's Country LogoCook's Illustrated LogoAmerica's Test Kitchen LogoCook's Country LogoCook's Illustrated Logo

One-Pan Loukaniko and Lemony Potatoes with Feta-Dill Sauce

By Nicole Konstantinakos

Published on October 18, 2022

Time

1 hour

Yield

Serves 4

One-Pan Loukaniko and Lemony Potatoes with Feta-Dill Sauce

Ingredients

1¾ pounds Yukon gold potatoes, peeled and cut lengthwise into ½- to ¾-inch wedges6 tablespoons extra-virgin olive oil, divided4 garlic cloves, minced, divided1 teaspoon lemon zest plus 6 tablespoons juice (2 lemons), divided, plus lemon wedges for serving¾ teaspoon table salt, divided¾ teaspoon pepper, divided1 cup chicken broth 1½ pounds loukaniko (Greek pork sausage), halved lengthwise¾ cup plain whole-milk Greek yogurt 2 ounces feta cheese, crumbled (½ cup)2 tablespoons chopped fresh dill, divided3 ounces (3 cups) baby arugula ½ English cucumber, halved lengthwise and sliced thin

Before You Begin

Loukaniko (Greek pork sausage) is usually available at specialty Greek markets and online (it may be spelled “locanico” or “loucanico”). If you can't find it, kielbasa, linguiça, and andouille are good substitutes; if the sausages are longer than 6 inches, cut them crosswise into smaller lengths.

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes with ¼ cup oil, two-thirds garlic, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper and arrange in even layer on rimmed baking sheet. Pour broth and ¼ cup lemon juice over potatoes; cover sheet tightly with aluminum foil; and roast until paring knife inserted into potatoes meets little resistance, 20 to 25 minutes.
  2. Remove sheet from oven and discard foil. Arrange loukaniko cut sides down on clear areas of sheet (do not remove potatoes from sheet). Return sheet to oven and roast until potatoes are beginning to brown and loukaniko are browned on bottoms, 20 to 25 minutes.
  3. Meanwhile whisk yogurt, feta, 1 tablespoon dill, remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, remaining garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl until smooth; set aside. Toss arugula and cucumber together in deep serving platter.
  4. Using spatula, carefully transfer potatoes and loukaniko to platter with arugula mixture. Drizzle any pan juices over top and sprinkle with remaining 1 tablespoon dill. Serve with feta-dill sauce and lemon wedges.
One-Pan Loukaniko and Lemony Potatoes with Feta-Dill Sauce
Photography by Steve Klise. Styling by Kendra Smith.

One-Pan Loukaniko and Lemony Potatoes with Feta-Dill Sauce

Headshot of Nicole Konstantinakos
By Nicole Konstantinakos
4(33)
16Comments
Save
Saved

Time

1 hour

Yield

Serves 4

Ingredients

1¾ pounds Yukon gold potatoes, peeled and cut lengthwise into ½- to ¾-inch wedges
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon lemon zest plus 6 tablespoons juice (2 lemons), divided, plus lemon wedges for serving
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
1 cup chicken broth
1½ pounds loukaniko (Greek pork sausage), halved lengthwise
¾ cup plain whole-milk Greek yogurt
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons chopped fresh dill, divided
3 ounces (3 cups) baby arugula
½ English cucumber, halved lengthwise and sliced thin

Test Kitchen Techniques

Ingredients

1¾ pounds Yukon gold potatoes, peeled and cut lengthwise into ½- to ¾-inch wedges
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon lemon zest plus 6 tablespoons juice (2 lemons), divided, plus lemon wedges for serving
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
1 cup chicken broth
1½ pounds loukaniko (Greek pork sausage), halved lengthwise
¾ cup plain whole-milk Greek yogurt
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons chopped fresh dill, divided
3 ounces (3 cups) baby arugula
½ English cucumber, halved lengthwise and sliced thin

Test Kitchen Techniques

Ingredients

1¾ pounds Yukon gold potatoes, peeled and cut lengthwise into ½- to ¾-inch wedges
6 tablespoons extra-virgin olive oil, divided
4 garlic cloves, minced, divided
1 teaspoon lemon zest plus 6 tablespoons juice (2 lemons), divided, plus lemon wedges for serving
¾ teaspoon table salt, divided
¾ teaspoon pepper, divided
1 cup chicken broth
1½ pounds loukaniko (Greek pork sausage), halved lengthwise
¾ cup plain whole-milk Greek yogurt
2 ounces feta cheese, crumbled (½ cup)
2 tablespoons chopped fresh dill, divided
3 ounces (3 cups) baby arugula
½ English cucumber, halved lengthwise and sliced thin

Test Kitchen Techniques

Why This Recipe Works

For this easy one-pan meal we combined several classic Greek elements—lemony roasted potatoes, a tzatziki-style sauce with feta and dill, and a traditional red wine– and orange-scented pork sausage called loukaniko—and served them over a bed of fresh arugula and cucumber. We gave Yukon Gold potato wedges a head start by braising them in a combination of broth, lemon juice, and garlic on a covered baking sheet. Once the potatoes were fully cooked, we added the loukaniko to the sheet and roasted the potatoes and sausages until the exteriors of the potatoes were lightly toasted and the sausages were tender. The yogurt sauce, enriched with feta and dill, is a perfect foil for the rich, earthy flavors of the potatoes and sausages.

Before You Begin

Loukaniko (Greek pork sausage) is usually available at specialty Greek markets and online (it may be spelled “locanico” or “loucanico”). If you can't find it, kielbasa, linguiça, and andouille are good substitutes; if the sausages are longer than 6 inches, cut them crosswise into smaller lengths.

Instructions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. Toss potatoes with ¼ cup oil, two-thirds garlic, lemon zest, ½ teaspoon salt, and ½ teaspoon pepper and arrange in even layer on rimmed baking sheet. Pour broth and ¼ cup lemon juice over potatoes; cover sheet tightly with aluminum foil; and roast until paring knife inserted into potatoes meets little resistance, 20 to 25 minutes.
  2. Remove sheet from oven and discard foil. Arrange loukaniko cut sides down on clear areas of sheet (do not remove potatoes from sheet). Return sheet to oven and roast until potatoes are beginning to brown and loukaniko are browned on bottoms, 20 to 25 minutes.
  3. Meanwhile whisk yogurt, feta, 1 tablespoon dill, remaining 2 tablespoons oil, remaining 2 tablespoons lemon juice, remaining garlic, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl until smooth; set aside. Toss arugula and cucumber together in deep serving platter.
  4. Using spatula, carefully transfer potatoes and loukaniko to platter with arugula mixture. Drizzle any pan juices over top and sprinkle with remaining 1 tablespoon dill. Serve with feta-dill sauce and lemon wedges.

Gift This Recipe

Enjoyed this dish? Let others know by sharing it as a gift recipe.

More Like This

Recipe

One-Pan Mediterranean Shrimp

Average rating 4, 346 ratings.

Recipe

One-Pan Steak Fajitas

Average rating 4, 442 ratings.

Recipe

One-Pan Sausage Lasagna with Spinach and Mushrooms

Average rating 4.5, 64 ratings.

Keep Exploring

PorkPotatoesCheeseMain Courses
This is a members' feature.