Cheesy Ranch Potatoes and Smoked Sausage
This comforting dish features roasted baby potatoes and smoked sausage, all coated in a savory ranch seasoning and topped with melted cheese.
Ingredients
For the Main Dish
- 1 lb smoked sausage (halal-certified, no pork) Use halal-certified smoked sausage (often turkey or beef) to keep it pork-free.
- 4 cups baby potatoes, halved or quartered Ideal for roasting as they cook quickly and hold their shape.
- 2 tablespoons olive oil Contributes to a lovely golden color and enhances flavor.
- 1 packet ranch seasoning mix (halal-certified) This adds a tangy, herby flavor.
- 1 teaspoon garlic powder Amplifies aromas and adds depth.
- 1 teaspoon onion powder Brings sweetness to balance the savory elements.
- 1/2 teaspoon black pepper Adds warmth and a slight kick.
- 1 1/2 cups shredded cheddar cheese Feel free to experiment with other cheeses.
- 1/2 cup sour cream (optional, for serving) Adds a refreshing touch.
- 1/4 cup fresh parsley, chopped (optional, for garnish) Adds a hint of freshness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cut the baby potatoes 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.
- In a large mixing bowl, add the halved potatoes, drizzle with olive oil, and sprinkle with half of the ranch seasoning mixture. Toss to coat.
- Line a baking sheet with parchment paper or grease it lightly.
Cooking
- Spread the seasoned potatoes on the baking sheet in a single layer, avoiding overcrowding.
- Scatter the sliced smoked sausage pieces over the potatoes.
- Roast in the oven for 35-40 minutes, stirring halfway through.
- Remove the baking sheet and sprinkle the shredded cheddar cheese over the potatoes and sausage. Return to the oven and bake for an additional 5 minutes, or until cheese is melted.
- Garnish with freshly chopped parsley and serve hot with a dollop of sour cream if desired.
Notes
You can prep the potatoes and sausage ahead of time. Store leftovers in an airtight container in the fridge for up to 3 days. For freezing, wrap tightly and let thaw before baking. Reheat in the oven at 350°F (175°C) for the best results.