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Cheesy Ranch Potatoes and Smoked Sausage

This one-pan dish combines gooey cheddar cheese, tender baby potatoes, and savory smoked sausage with a zesty ranch flavor, making it a family-friendly meal that's quick and easy to prepare.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage (halal-certified, no pork)
  • 4 cups baby potatoes, halved or quartered Quick to cook and easy to handle
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (halal-certified) Secret weapon for tangy flavor
  • 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) Creates that must-have creamy texture
  • 1/2 cup sour cream (optional, for serving)
  • Fresh parsley, chopped (optional, for garnish) Adds a fresh touch

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) for that perfect roast.
  2. Wash and cut the baby potatoes in half or quarters for even cooking.
  3. Cut the sausage into 1/4-inch thick rounds for maximum flavor infusion.
  4. In a small bowl, mix the ranch seasoning, garlic powder, onion powder, and black pepper.
Cooking
  1. Place halved potatoes in a large bowl, drizzle with olive oil, and sprinkle half of the ranch seasoning mix. Toss until well-coated.
  2. Line a baking sheet with parchment paper or grease it lightly to avoid sticking.
  3. Spread the potatoes evenly on the baking sheet in a single layer, ensuring no overcrowding.
  4. Scatter the sliced sausage over the seasoned potatoes.
  5. Roast in the oven for 35-40 minutes, stirring halfway through.
  6. Remove from the oven, sprinkle with cheese, and bake for another 5 minutes or until the cheese is melty and bubbly.
  7. Sprinkle with chopped parsley and serve hot with a dollop of sour cream if you like!

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the oven for about 10-15 minutes at 350°F (175°C) for the best flavor.