Preheat the oven and prepare the dish

• Preheat the oven to 425°F.
• Lightly grease a large rimmed baking dish with part of the olive oil.

Prepare the potatoes

• Wash the baby Yukon Gold and red potatoes thoroughly.
• Cut them into evenly sized halves so they roast at the same rate.

Combine the sausage and vegetables

• Place the potatoes, sliced smoked sausage, onion wedges and both bell peppers into a large mixing bowl.

Make the garlic-herb oil

• In a separate bowl, whisk together the remaining olive oil, melted butter, minced garlic, Italian seasoning, dried thyme, dried rosemary, garlic powder, smoked paprika, salt and black pepper.

Coat everything in the seasoning

• Pour the seasoned oil mixture over the sausage and vegetables.
• Toss thoroughly until every potato, sausage slice and vegetable is coated.

Spread in the baking dish

• Spread everything evenly in the prepared baking dish in a mostly single layer.
• Avoid overcrowding so the potatoes roast rather than steam.

Roast covered

• Cover the dish loosely with aluminum foil.
• Roast until the potatoes begin to soften and the sausage releases its juices.

Toss and roast uncovered

• Remove the foil and toss the contents with a large spatula, turning the potatoes so their cut sides are exposed.
• Return the uncovered dish to the oven and stir once halfway through, until the potatoes are tender and deeply golden and the sausage edges are browned.

Add the Parmesan

• Sprinkle the grated Parmesan evenly over the hot sausage and potatoes.
• Return the dish to the oven until the cheese melts and forms golden spots.

Rest and garnish

• Remove the dish from the oven and let it rest so the garlic-herb oil settles around the potatoes and sausage.
• Garnish generously with chopped fresh parsley and fresh rosemary.

Serve

• Serve hot directly from the baking dish, spooning some of the garlic-herb pan juices over each portion.
• Pair with a crisp green salad, steamed vegetables, crusty bread or a creamy dipping sauce.