Gold Star Nachos
October 21, 2025(serves ~4):
- 4–6 links of Gold Star Hotlinks (or adjust quantity)
- 1 lb baby potatoes (halved) or sweet potatoes (cubed)
- 1 bell pepper (sliced)
- 1 medium red onion (cut into wedges)
- 1–2 cups broccoli florets (optional)
- 2-3 Tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning (or preferred seasoning)
- ½ tsp smoked paprika (optional)
- Salt & pepper to taste
Fresh parsley or grated Parmesan cheese for finishing (optional)
- Preheat oven to ~400 °F (204 °C). (The Kitchn)
- On a large rimmed baking sheet, spread the potatoes, bell pepper, red onion, and broccoli (if using) in a single layer. Drizzle the olive oil over top, then sprinkle garlic powder, Italian seasoning, smoked paprika, salt & pepper. Toss to coat evenly. (Reddit)
- Nestle your Gold Star Hotlinks among the vegetables on the sheet. It’s okay if a few are touching the veggies — they’ll flavor the pan.
- Roast for about 25-30 minutes (or until potatoes are tender and starting to crisp, veggies are roasted, and hotlinks are cooked through). You can flip everything once halfway if desired for even browning. (The Healthy Epicurean)
- Remove from oven. If desired, sprinkle fresh parsley or Parmesan cheese over the top. Serve hot.
Notes & Tips:
- Feel free to vary the vegetables: zucchini, Brussels sprouts, carrots, or green beans all work.
- If using thicker potatoes (like sweet potatoes), cube them smaller so they cook in the same time as the hotlinks.
- If you like more heat, add a pinch of red pepper flakes or use a hotlink variety accordingly.
Leftovers can be stored in the fridge and reheated — great for next-day lunches.
