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Cheesy Ranch Potatoes and Smoked Sausage

A quick and delicious one-pan meal featuring tender roasted potatoes, smoky sausage, and melted cheese, perfect for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage (halal-certified, no pork) Use turkey or beef sausage for pork-free option.
  • 4 cups baby potatoes, halved or quartered Or use russet potatoes, but baby potatoes are tender.
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (halal-certified) Can use a homemade mix as an alternative.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese Or a mix of your favorite cheeses.
  • 1/2 cup sour cream Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the baby potatoes and cut them in half or quarters.
  3. Slice the smoked sausage into 1/4-inch thick rounds.
  4. In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
  5. In a large mixing bowl, drizzle the halved potatoes with olive oil and sprinkle with half of the ranch seasoning mixture. Toss until evenly coated.
  6. Line a baking sheet with parchment paper or lightly grease it.
Cooking
  1. Evenly spread the seasoned potatoes on the baking sheet in a single layer.
  2. Scatter the sliced smoked sausage over the potatoes.
  3. Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through.
  4. After roasting, remove the baking sheet from the oven and sprinkle shredded cheddar cheese over the potatoes and sausage.
  5. Return to the oven and bake for an additional 5 minutes, until the cheese is melted and bubbly.
Serving
  1. Garnish with freshly chopped parsley and serve hot with a dollop of sour cream, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or on the stove to maintain texture. Can freeze for up to 2 months.