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Cheesy Ranch Potatoes and Smoked Sausage

A comforting one-pan dish featuring roasted potatoes and smoked sausage, topped with melted cheese, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage (halal-certified, no pork) Choose turkey or beef smoked sausage for a halal option.
  • 4 cups baby potatoes, halved or quartered Baby potatoes cook faster and remain tender.
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (halal-certified) Adds tang and herbs without fuss.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese Try mixing with Monterey Jack for creaminess.
  • 1/2 cup sour cream (optional) For serving.
  • Fresh parsley, chopped (optional) For garnish.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash the baby potatoes and cut them in half or quarters.
  3. Slice the smoked sausage into 1/4-inch rounds.
  4. Mix the ranch seasoning, garlic powder, onion powder, and black pepper in a small bowl.
  5. Place the potatoes in a large bowl. Drizzle with olive oil and sprinkle half the ranch mix. Toss until every piece glistens.
  6. Line a baking sheet with parchment paper or lightly grease it. Spread the potatoes in a single layer, leaving space between pieces.
  7. Scatter the sliced sausage over the potatoes.
Cooking
  1. Roast for 35–40 minutes, stirring once halfway.
  2. Remove the pan and sprinkle shredded cheddar over everything. Return to the oven for 4–6 minutes until the cheese melts and bubbles.
Serving
  1. Garnish with chopped parsley and serve hot with a dollop of sour cream, if desired.

Notes

Crisp edges, melty cheese, and smoky bites create a comforting dish. You can use pre-washed potatoes and pre-sliced sausage to save time. Store in the fridge for up to 3 days, and freeze portioned without sour cream for up to 2 months.