Preheat the oven to 425f and set one rack to the lowest level and the other to the middle of the oven. Begin by slicing 1 medium onion. Also cut 2 ½ pounds of potatoes into wedges.
In a large bowl, toss the potatoes with ⅜'s cup of olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper, and 1 ½ teaspoons of dried oregano. Mix well and spread out onto a baking sheet.
If needed, use two sheets to avoid overcrowding the potatoes. Roast the potatoes in the bottom of the oven for 15 minutes. Note: Overcrowding the potatoes will result in less browning. You can use parchment paper, but if you do, avoid broiling the sausage and potatoes since parchment paper is not broiler safe.
After 15 minutes of cooking, the bottom of the potatoes will be nice and brown. Flip the potatoes over.
Spread the onions out on top of the potatoes and place the sausage links on top of the onions. If using a pinwheel sausage, place the full pinwheel in the middle of the pan. Return the pan to the oven and cook for 30-35 minutes more or until brow
If the sausage and potatoes aren't brown enough after 30-35 minutes of cooking, move the sheet up to the top and broil for 1-3 minutes but watch carefully to avoid burning. When finished sprinkle with 3 tablespoons of minced fresh parsley. Serve with cherry peppers and grated Pecorino Romano on the side. Enjoy!
