Preheat your oven to 400 degrees.
In a bowl, mix Oil, Kosher Salt, Black Pepper, Paprika and Cayenne.
Toss the potatoes in the spice mixture until fully coated.
Lay the potatoes in a single layer on one end of the sheet pan. The other end will remain empty for now.
Roast the potatoes for 20 minutes at 400 degrees.
While the potatoes are roasting, prepare the Peppers and Sausage:
Mix the remaining Oil, Kosher Salt and Black Pepper. Then toss the peppers in the seasoned oil until evenly covered.
For a nicer presentation and a crispier cook, hasselback the sausages. This means slicing the sausages but not all the way through. I save unused takeout chopsticks and use them as a guide to prevent me from cutting all the way through. You could also butterfly the sausages or simply leave them whole if you prefer.
When the potatoes are done, flip them to ensure an even cooking.
Now place the peppers in a single layer in one of the empty corners of the sheet pan, and lay out the sausages in the other.
Put your sheetpan back into the oven and cook an additional 25-30 minutes.
After the cooking time, the potatoes should be crispy and golden, the sausages will be starting to brown and crisp on the outside, and the peppers should be tender and fragrant.