Potatoes and Sausages with Olives, Lemon, and Parsley

1-1/2 tablespoons olive oil
2 pounds sweet Italian sausage
1-1/2 pounds fingerling potatoes, scrubbed and dried
1 medium onion, chopped
2 large garlic cloves, finely chopped
1 cup pitted whole green olives
1 cup low-sodium chicken broth
3/4 cup dry white wine
1 large lemon, peeled, thinly sliced, and seeded; plus 1 large lemon, cut into wedges for garnish
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper
1 tablespoon chopped fresh parley, plus more for garnish

In a large skillet over medium-high heat, heat oil. Add sausages and brown on all sides, about 10 minutes. Transfer sausages to a plate and drain all but 1 tablespoon fat.

Using a serrated knife, halve potatoes lengthwise. Add to skillet, cut-side down, and cook until well-browned, about 10 minutes. Reduce heat to medium-low, stir in onion and garlic, and cook for 2 minutes.

Cut reserved sausages into 2-inch slices and add to pan. Add 3/4 cup olives, chicken broth, wine, sliced lemon, salt, peppers, and 1 tablespoon parsley, and bring liquid to a boil over medium-high heat. Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 30 minutes. Sprinkle with remaining 1/4 cup olives and more parsley. Serve with lemon wedges on the side.

Serves 6.

Country Living magazine, Feb. 2011, p. 142-3.