Cheesy Ranch Potatoes and Smoked Sausage
This Cheesy Ranch Potatoes and Smoked Sausage recipe makes an easy, filling dinner with smoky sausage, ranch seasoning, and melty cheese.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) The key ingredient that adds a savory, smoky flavor.
- 4 cups baby potatoes, halved or quartered They cook fast and keep their shape.
- 2 tablespoons olive oil Used for drizzling on potatoes.
- 1 packet ranch seasoning mix (halal-certified) Provides tangy, herby flavor.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese Melts into a creamy topping.
- 1/2 cup sour cream Optional, for serving.
- to taste fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash the baby potatoes and cut them in half or quarters.
- Slice the smoked sausage into 1/4-inch thick rounds.
- In a small bowl, mix the ranch seasoning, garlic powder, onion powder, and black pepper.
- Put the cut potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning. Toss to coat.
- Line a baking sheet with parchment paper or lightly grease it.
Cooking
- Spread the seasoned potatoes on the baking sheet in a single layer.
- Scatter the sliced smoked sausage over the potatoes.
- Roast in the preheated oven for 35–40 minutes, stirring halfway through.
- Remove from oven and sprinkle shredded cheddar cheese over the potatoes and sausage.
- Return to the oven and bake for 4–6 more minutes, until the cheese is melted.
Serving
- Garnish with chopped parsley and serve hot with a dollop of sour cream if desired.
Notes
Serve from the baking sheet or transfer to a large platter. Leftovers can be stored in an airtight container and refrigerated for 3–4 days. Reheat in the oven at 350°F for best results.