Scrub and dry the potatoes, but don’t peel them. Slice lengthwise into sticks and wedges about 1/2 inch wide.
Pour olive oil into a large heavy-bottomed skillet or sauté pan and set over medium-high heat. Scatter garlic and peperoncino flakes in the oil. Stir and toss garlic for a minute until lightly colored; with a slotted spoon or skimmer, scoop all the garlic cloves from the pan and reserve.
Strew the sliced pickled peperoncini in the oil and toast, stirring, for about a minute, just to get them sizzling. Then scoop them out, letting the oil drain back into the pan.
Scatter the potatoes in the skillet and toss in the flavored oil. Season with 1/2 teaspoon salt and cook for 6 minutes over moderate heat. Toss and turn frequently until lightly crisped on all sides.
Push the potatoes to the side of the skillet and lay the sausages in the pan. Cook for 5-6 minutes, rotating and shifting the sausages until they’re sizzling and lightly browned on all sides. Turn the potatoes as needed so they don’t burn.
Cover the pan, lower the heat and keep the potatoes and sausages sizzling and caramelizing slowly for about 20 minutes, turning occasionally. Remove the cover and scatter the reserved garlic and peperoncini all over. Add more salt if you like.
Cook uncovered for another 10 minutes over low to moderate heat, until the potatoes and sausages are crisp on the outside and fully cooked inside. Serve hot (and spicy). Makes 6 servings.
*Brands may vary by region; substitute a similar product.