Cheesy Ranch Potatoes and Smoked Sausage
A comforting and flavorful dish combining savory smoked sausage with tender baby potatoes drizzled in ranch seasoning and topped with melted cheese, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) Can substitute with turkey or chicken sausage.
- 4 cups baby potatoes, halved or quartered Can use Russet or Yukon Gold potatoes.
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (halal-certified) Can make your own with dried herbs.
- 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.
- ½ cup sour cream Optional, for serving.
- Fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Start by gathering all your ingredients and tools.
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes well to remove any dirt 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.
Cooking
- Place the halved baby potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle half of the ranch seasoning mixture over the top. Toss to coat well.
- Line a baking sheet with parchment paper or lightly grease it.
- Spread the seasoned potatoes in a single layer on the baking sheet.
- Scatter the sliced smoked sausage over the potatoes.
- Roast in the preheated oven for about 35-40 minutes, stirring halfway through.
- Once golden brown and tender, remove from oven and sprinkle the cheddar cheese over the top.
- Return to the oven for another 5 minutes, until the cheese is melted.
- Remove from oven and garnish with freshly chopped parsley, if desired. Serve hot with sour cream.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 3 months. Reheat in the oven or microwave.