This recipe for Sheet Pan Bangers and Mash is a perfect meal to help you celebrate St. Patrick's Day with ease.

Although the baby potatoes are roasted whole, you can just simply smash them when served. Also, you'll love the fact that this recipe only has four ingredients and it's all baked on one sheet pan. If you cover the pan with foil, no clean-up is required.

I used a 12 1/2 by 17 1/2-size sheet pan and it was large enough to fit all my ingredients snuggly. 

As for the ingredients, I used a 1-pound bag of Klondike Gourmet Potatoes and a 1-pound bag of the French Green Beans, both found in the fresh vegetable aisle of the grocery store. For the sausage, I used a 1-pound Andouille sausage link and sliced it into 1-inch rounds, but you could use any other type of sausage you prefer. 

Serve this dish with your favorite mustard and the potatoes with Kerigold Butter, and don't forget the Guiness Stout beer. Cheers.

Sheet Pan Bangers and Mash

1 pound bag whole baby potatoes

1 pound bag green beans

1 large red onion, sliced

2 tablespoons extra-virgin olive oil

Salt and black pepper, to taste

1 pound sausage link, cut into 1-inch slices

Preheat oven to 400 degrees. Cover your sheet pan with tin foil. Add all the ingredients onto the sheet pan and coat with the olive oil. Sprinkle with salt and pepper and bake for 35 to 40 minutes, or until potatoes are tender. Can smash the potatoes before serving or leave whole. Serve with mustard and Irish Kerigold Butter.

Cathey Noell writes about food and cooking for The Gaston Gazette and The Shelby Star. You can email her at catheynoell@gmail.com.