Cheesy Ranch Potatoes and Smoked Sausage
This comforting dish features tender baby potatoes and savory smoked sausage enveloped in a warm, cheesy blanket, perfect for busy weeknights and family gatherings.
Ingredients
Main Ingredients
- 1 lb smoked sausage, halal-certified and no pork
- 4 cups baby potatoes, cut in halves or quarters Use fresh baby potatoes for the best texture.
- 2 tbsp olive oil
- 1 packet ranch seasoning mix, halal-certified
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1 1/2 cups shredded cheddar cheese Can substitute with other favorite cheeses.
- 1/2 cup sour cream Optional for serving.
- 1/4 cup fresh parsley, chopped Optional for garnish.
Instructions
Preparation
- Preheat your oven to 400 degrees Fahrenheit.
- Wash the baby potatoes and cut them in halves or quarters.
- Slice the smoked sausage into rounds about a quarter of an inch thick.
- In a small bowl, combine the ranch seasoning mix, garlic powder, onion powder, and black pepper.
Cooking
- In a large bowl, drizzle the halved potatoes with olive oil and sprinkle half of the ranch seasoning mixture over them. Toss gently to coat.
- Line a baking sheet with parchment paper and spread the seasoned potatoes in a single layer.
- Scatter the sliced sausage over the potatoes.
- Roast in the oven for 35 to 40 minutes, stirring halfway through.
- Once the potatoes are golden brown and tender, sprinkle the shredded cheddar cheese over the top and return to the oven for an additional 5 minutes, until melted.
- Garnish with freshly chopped parsley and serve hot with a dollop of sour cream if desired.
Notes
For extra flavor, add cayenne pepper to the seasoning mix. Allowing potatoes to soak in cold water before cooking helps them crisp up beautifully. Leftovers can be stored in an airtight container for up to three days or frozen for two months.