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Cheesy Ranch Potatoes and Smoked Sausage

A comforting one-pan dish featuring tender baby potatoes and smoky sausage, topped with gooey cheese, perfect for any family meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage (halal-certified, no pork) Ensure it's halal to keep it pork-free.
  • 4 cups baby potatoes, halved or quartered Tender and perfect for roasting.
  • 2 tablespoons olive oil Used for coating potatoes.
  • 1 packet ranch seasoning mix (halal-certified) The secret weapon for flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese (or a mix of your favorite cheeses) The gooier, the better!
  • 1/2 cup sour cream (optional, for serving)
  • Fresh parsley, chopped (optional, for garnish)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Wash the baby potatoes and cut them in half or quarters.
  3. Slice the sausage into 1/4-inch thick rounds.
  4. In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
  5. Place the potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the seasoning mix. Toss until evenly coated.
  6. Line a baking sheet with parchment paper or lightly grease it.
Cooking
  1. Evenly spread the seasoned potatoes on the baking sheet in a single layer.
  2. Scatter the sliced sausage pieces over the potatoes.
  3. Roast for 35-40 minutes, stirring halfway through.
  4. Remove from the oven and sprinkle the cheese over everything. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  5. Garnish with fresh parsley and serve hot with a dollop of sour cream.

Notes

Store leftovers in the fridge for up to 3-4 days or freeze in an airtight container for up to 2 months. Reheat in the oven or microwave until warmed through.