Cheesy Ranch Potatoes and Smoked Sausage
A hearty dish combining tender baby potatoes, smoky sausage, and melted cheese, seasoned with tangy ranch flavors, ideal for any meal.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork)
- 4 cups baby potatoes, halved or quartered Wash thoroughly before cutting.
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (halal-certified) Ensure it's halal-certified.
- 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 Fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Start by gathering all your ingredients. Wash the baby potatoes thoroughly and chop them in half or quarters.
- Preheat your oven to 400°F (200°C).
- Slice up 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.
- In a large mixing bowl, add the halved potatoes. Drizzle them with olive oil and sprinkle with half of the ranch seasoning mixture.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Cooking
- Arrange 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 35-40 minutes, stirring halfway through.
- Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the potatoes and sausage.
- Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish with freshly chopped parsley before serving. Serve hot with sour cream if desired.
Notes
Store leftovers in an airtight container. It can be refrigerated for 3-5 days or frozen for up to 3 months.