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Cheesy Ranch Potatoes and Smoked Sausage

A savory, cheesy one-pan dish that combines baby potatoes and smoked sausage, perfect for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage (halal-certified, no pork)
  • 4 cups baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (halal-certified)
  • 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)
  • to taste Fresh parsley, chopped (optional, for garnish)

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. Put the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning mixture. Toss until coated.
  6. Line a baking sheet with parchment paper or grease it to prevent sticking.
Cooking
  1. Arrange the seasoned potatoes evenly on the baking sheet.
  2. Scatter the sliced smoked sausage over the potatoes.
  3. Roast in the oven for 35-40 minutes, stirring halfway through for even cooking.
  4. Remove the sheet and sprinkle the shredded cheddar cheese over everything. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Serving
  1. Take it out of the oven and garnish with fresh parsley. Serve hot with a dollop of sour cream if you’re feeling extra!

Notes

For optimal crispiness, be sure to evenly coat the potatoes with olive oil, and don't skip the melting cheese at the end. Store leftovers in an airtight container for up to 3-4 days.