1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a large bowl, toss the halved potatoes with 1 tablespoon of olive oil, smoked paprika, thyme, salt, and pepper until evenly coated. Spread them out on the baking sheet in a single layer.
3. Roast the potatoes for 20 minutes, flipping halfway through, until they start to turn golden and crisp on the edges.
4. While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced smoked sausage and cook until browned on both sides, about 4-5 minutes. Remove sausage from skillet and set aside.
5. In the same skillet, add the sliced onion and cook for 3-4 minutes until they begin to soften. Add minced garlic and cook for another minute until fragrant.
6. After the potatoes have roasted for 20 minutes, remove the baking sheet from the oven and add the cooked sausage and onion mixture on top of the potatoes. Toss gently to combine everything.
7. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the potatoes are fully tender and the sausage is heated through.
8. Remove from oven, sprinkle with fresh parsley if desired, and serve warm.

One tip I picked up from my grandmother’s kitchen is to keep an eye on the potatoes and flip them gently—not just for even cooking but also to keep that beautiful golden crust intact. And don’t rush the browning of the sausage; those caramelized edges add so much character to the dish.