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Hasselback Kielbasa with Potatoes

A homemade honey mustard sauce does double duty in this easy sheet pan dinner, used both as a glaze for turkey kielbasa and as the perfect dipping sauce for roasted fingerling potatoes.

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
372 calories per serving


> 1 (24 oz) pkg Steam Easy Fingerling Potatoes
> 1 tbsp olive oil
> 1 (13 oz) pkg turkey kielbasa
> 1/4 cup brown mustard
> 2 tbsp honey
> Chopped parsley, to serve


Preheat oven to 425°F. Line a rimmed baking sheet with parchment. Microwave the potatoes 4 min., according to package directions. (Potatoes will be just tender but not fully cooked.) Let stand 1 min., then halve lengthwise (quarter if large). Transfer potatoes to prepared baking sheet. Drizzle with the oil and season with salt and pepper. Toss to coat.
Meanwhile, starting at one end, make a series of evenly spaced slices on the kielbasa, approximately ¼ inch thick, cutting only ¾ of the way through so kielbasa remains intact. Transfer to baking sheet with potatoes.
In a small bowl, combine the mustard and honey. Season with salt and pepper. Brush 2 tbsp of mustard mixture all over kielbasa.
Bake 20–25 min., until potatoes are tender and kielbasa is browned in spots. Sprinkle with the chopped parsley. Serve remaining honey mustard sauce on the side.

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