Cheesy Ranch Potatoes and Smoked Sausage
A comforting dish of tender baby potatoes and savory smoked sausage topped with melting cheddar cheese. Perfect for busy weeknights or family gatherings.
Ingredients
Main Ingredients
- 4 cups baby potatoes Washed and halved or quartered
- 1 pound smoked sausage Halal-certified, sliced into quarter-inch rounds
- 2 tablespoons olive oil For drizzling on potatoes
- 1 packet ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon black pepper
- 1.5 cups shredded cheddar cheese For topping
- 0.5 cup sour cream For serving
- 1 bunch fresh parsley Chopped, for garnish
Instructions
Preparation
- Preheat your oven to 400°F.
- Wash and cut the baby potatoes in half or quarters.
- Slice the smoked sausage into quarter-inch thick rounds.
- In a small bowl, combine the ranch seasoning, garlic powder, onion powder, and black pepper.
Cooking
- Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle half of the ranch seasoning mixture. Toss until evenly coated.
- Line a baking sheet with parchment paper or grease lightly. Spread the seasoned potatoes on the baking sheet in a single layer.
- Scatter the smoked sausage over the potatoes.
- Roast in the preheated oven for 35-40 minutes, stirring halfway through.
- Sprinkle shredded cheddar cheese over the mixture and return to the oven for an additional 5 minutes or until cheese is melted.
Serving
- Garnish with fresh parsley and serve hot with a dollop of sour cream, if desired.
Notes
Store leftovers in the refrigerator for up to three days or freeze for up to three months. Reheat gently to maintain texture.