Cheesy Ranch Potatoes and Smoked Sausage
A hearty and comforting dish with tender potatoes, smoky sausage, and melted cheese that is perfect for weeknight meals.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) Adds a savory, smoky flavor.
- 4 cups baby potatoes, halved or quartered Cook quickly and hold their shape.
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (halal-certified) Provides tangy, herby flavors.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese (or a mix of your favorite cheeses) Melts beautifully for a rich and creamy finish.
- ½ cup sour cream (optional, for serving) For garnishing, if desired.
- to taste fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes and cut them in half or quarters.
- Slice the smoked sausage into 1/4-inch thick rounds.
- In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
- Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle half of the ranch seasoning mixture over them. Toss until the potatoes are evenly coated.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Evenly spread the seasoned potatoes on the baking sheet in a single layer.
- Scatter the sliced smoked sausage pieces over the potatoes.
Cooking
- Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through.
- Remove the baking sheet from the oven, sprinkle the shredded cheddar cheese over the potatoes and sausage, and bake for an additional 5 minutes or until the cheese is melted and bubbly.
Serving
- Remove from the oven and garnish with freshly chopped parsley. Serve hot with a dollop of sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave portions.
