Cajun Fried Potatoes and Sausage

This would have been a Cajun dish if I found Andouille sausage. As it happened, the best I could find was a smoked beef sausage from Eckrich. I also approximately halved the recipe for tonight. I found this recipe here.

6 potatoes, peeled and sliced (red potatoes)
1 tablespoon vegetable oil
1 pound andouille sausage, cut into 1/4-inch rounds
1/2 green bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
1/2 teaspoon seasoning salt (used regular Kosher salt)
1/2 teaspoon ground black pepper
1 onion, chopped (yellow medium onion)

Place sliced potatoes in a large bowl of cold water and allow to sit for 10 minutes. Drain, rinse and replace water and allow to sit for an additional 10 minutes; drain and blot dry with paper towels.

Heat oil in a large skillet over medium-high heat. Add sausage to skillet and sauté for about 2 minutes. Add potatoes, peppers, seasoning salt and pepper. Cover, lower heat to medium, and continue to cook for about 10 minutes, stirring occasionally. Add onion and cook mixture until ingredients are tender, about 3 more minutes.

Comments:
I sliced the potatoes about 1/4 inch. A little thinner would have been a little better.
I used my cast iron skillet. Easy clean up.
The meal tasted great and is a keeper recipe. I ate mine with Bell's Amber Ale. Yummm...

UPDATE:
I used chorizo from Garden Fresh Market to make this on 9/18. Better all around.

Potato Information

With the exception of baking, I never remember which type of potato is best for what purpose (like pan frying, boiling, or mashing). I got this guide from The Cook's Thesaurus.

Potatoes with a high starch content, like russets, bake well and yield light and fluffy mashed potatoes. Those with a low starch content, like red-skinned potatoes, hold their shape after cooking, and are great for making potato salads and scalloped potatoes. Medium starch potatoes are called all-purpose potatoes, and they'll work in most potato dishes.

Best for baking: russet potato

Best for potato salads, gratins, and scalloped potatoes: Yellow Finn potato, new potato, red-skinned potato, white round potato, and purple potato

Best for mashing: russet potato, Yukon gold potato, Caribe potato, and purple potato

Best for soups and chowders: Yukon gold potato, Yellow Finn potato, red-skinned potato, white round potato, and purple potato

Best for pan-frying: red-skinned potatoes, white round potatoes, new potatoes, and fingerling potatoes

Best for French fries: russet potato, purple potato, Bintje potato

Best for purees: fingerling potatoes

Best for roasting: new potatoes, Bintje potatoes

Best for steaming: new potatoes, Yukon gold potatoes

Best for potato pancakes: russet potato, Yukon Gold potato