Cheesy Ranch Potatoes and Smoked Sausage
A cozy one-pan dish combining smoked sausage, baby potatoes, and creamy cheese, perfect for family dinners.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) Adds savory, smoky flavor.
- 4 cups baby potatoes, halved or quartered Cook quickly and stay tender.
- 2 tablespoons olive oil Used to coat the potatoes.
- 1 packet ranch seasoning mix (halal-certified) Provides tangy and herby flavor.
- 1 teaspoon garlic powder Enhances flavor.
- 1 teaspoon onion powder Adds depth to the dish.
- 1/2 teaspoon black pepper For seasoning.
- 1 1/2 cups shredded cheddar cheese Can use a mix of favorite cheeses.
- 1/2 cup sour cream Optional, for serving.
- to taste fresh parsley, chopped fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) for crispy edges.
- Wash and cut baby potatoes into halves or quarters.
- Cut the sausage into 1/4-inch thick rounds for even cooking.
- In a bowl, mix ranch seasoning, garlic powder, onion powder, and black pepper.
- In a large bowl, toss potatoes with olive oil and half of the ranch seasoning mix.
- Line the baking sheet with parchment paper or grease lightly to avoid sticking.
- Lay the potatoes out in a single layer on the baking sheet.
- Distribute the smoked sausage over the potatoes.
- Bake for 35-40 minutes or until the potatoes are golden brown and tender, stirring halfway.
- Top with shredded cheese and bake for another 5 minutes until melted.
- Once the cheese is bubbly, add parsley for color and serve hot, with sour cream if desired.
Notes
Store any leftovers in the fridge in an airtight container for up to 3 days. For longer storage, you can freeze the dish. You can reheat in the oven or microwave until hot.