Cheesy Ranch Potatoes and Smoked Sausage
A delightful dish combining tender baby potatoes, savory smoked sausage, and creamy cheese, perfect for family dinners or cozy gatherings.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) Use turkey or beef sausage for a non-pork option.
- 4 cups baby potatoes, halved or quartered These small potatoes cook quickly and are easy to handle.
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (make sure it’s halal-certified)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese You can substitute with mozzarella or pepper jack for a twist.
- 1/2 cup sour cream Optional, for serving.
- to taste fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Preheat the 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 the ranch seasoning, garlic powder, onion powder, and black pepper.
Cooking
- In a large bowl, toss the halved potatoes with olive oil and half of the seasoning mix until evenly coated.
- Line a baking sheet with parchment paper.
- Spread the seasoned potatoes on the baking sheet in a single layer.
- Evenly distribute the sliced smoked sausage over the potatoes.
- Roast in the oven for 35-40 minutes, stirring halfway, until the potatoes are golden brown and tender.
- Sprinkle shredded cheddar cheese on top and bake for another 5 minutes until melted and bubbly.
- Remove from oven and sprinkle with freshly chopped parsley for garnish. Serve hot with sour cream if desired.
Notes
For extra flavor, marinate the potatoes in olive oil and ranch seasoning for 30 minutes before roasting. For a crispy texture, broil for a few minutes after adding cheese. Leftovers can be stored in an airtight container for up to three days.