Cheesy Ranch Potatoes and Smoked Sausage

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Ingredients for Cheesy Ranch Potatoes and Smoked Sausage

I keep these ingredients on hand because this recipe has rescued dinner more times than I can count. I learned early on that baby potatoes are essential here, they get perfectly crispy on the outside while staying creamy inside, something regular russets just can’t match.

• 1 pound smoked sausage (halal-certified turkey or beef sausage, no pork, sliced into 1/4-inch rounds)
• 4 cups baby potatoes (about 1.5 pounds, halved or quartered depending on size)
• 2 tablespoons olive oil
• 1 packet (1 ounce) ranch seasoning mix (halal-certified) – I recommend Hidden Valley or store brand
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese (or cheese blend) – My preference is sharp cheddar for bolder flavor
• 1/2 cup sour cream (optional, for serving)
• 2 tablespoons fresh parsley (chopped, optional for garnish) – In my experience, this adds freshness that balances the richness

Step-by-Step Instructions

I recommend preheating your oven first and getting all your prep work done while it heats, this makes the actual cooking completely hands-off.

Step 1: Preheat your oven to 400°F (200°C). While it heats, wash and cut your baby potatoes into halves or quarters (anything larger than a golf ball should be quartered). Slice the smoked sausage into 1/4-inch rounds, about the thickness of two stacked quarters. This size allows the sausage to crisp slightly on the edges while staying juicy inside.

Step 2: In a small bowl, mix the ranch seasoning, garlic powder, onion powder, and black pepper. Place the cut potatoes in a large bowl, drizzle with olive oil, and toss with the entire seasoning mixture until every piece is coated. Make sure to toss thoroughly so those seasonings stick to get that ranch flavor in every bite.

Step 3: Line a standard 18×13-inch baking sheet with parchment paper (this prevents sticking and makes cleanup effortless). Spread the seasoned potatoes in a single layer with space between each piece, overcrowding creates steam instead of crispy edges. Scatter the sliced sausage pieces evenly over and around the potatoes.

Step 4: Roast for 35-40 minutes, stirring gently at the 20-minute mark for even browning. The potatoes should be golden brown with crispy edges and fork-tender when done. Remove the baking sheet, immediately sprinkle the shredded cheese over everything, and return to the oven for 5 minutes until the cheese is melted and starting to bubble with golden spots at the edges. Garnish with fresh parsley and serve hot with sour cream on the side.

Perfect Pairings for This Hearty Dinner

This dish is wonderfully rich and satisfying, so it pairs best with lighter sides that add freshness and crunch to balance all that cheesy goodness.

Crisp Garden Salad: A simple mixed greens salad with a tangy vinaigrette cuts through the richness of the cheese and adds a refreshing crunch that makes every bite more interesting.

Roasted Green Beans: These add wonderful texture contrast with a slight char and a touch of sweetness that complements the smoky sausage beautifully while keeping the meal nutritious and colorful.

High Protein Butternut Squash Soup: For cooler evenings, this creamy soup makes a wonderful starter that adds nutrition and warmth before the main course.

Steamed Broccoli: This classic brings vibrant color and essential nutrients to your plate while the mild flavor lets the star dish shine without any competition for attention.

Garlic Bread: For those extra-hungry nights, warm crusty garlic bread is perfect for soaking up any cheesy bits left on the plate, it’s what makes this meal feel special even on a weeknight.

Storage & Serving Tips

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in the oven at 350°F for 10-12 minutes until warmed through and the cheese softens again, the microwave works in a pinch but the oven keeps everything crispier.

This dish reheats beautifully and makes fantastic meal prep for busy weeks ahead. The flavors deepen overnight, making next-day lunches something to look forward to.

For extra versatility, try adding bell peppers or zucchini before roasting, or swap the cheddar for pepper jack if your family enjoys a little heat. This recipe scales up easily for potlucks and always disappears fast, I’ve made double batches and watched the entire pan vanish in minutes.

FAQs

Cheesy Ranch Potatoes and Smoked Sausage

A hearty one-pan dinner featuring crispy roasted potatoes seasoned with ranch, smoky halal sausage, and melted cheddar cheese. Perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound smoked sausage halal-certified turkey or beef sausage (no pork), sliced into 1/4-inch rounds
• 4 cups baby potatoes about 1.5 pounds, halved or quartered depending on size
• 2 tablespoons olive oil
• 1 packet ranch seasoning mix 1 ounce, halal-certified
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 1/2 cups shredded sharp cheddar cheese or cheese blend of choice
• 1/2 cup sour cream optional, for serving
• 2 tablespoons fresh parsley chopped, optional for garnish

Equipment

• 18×13-inch baking sheet
• Large mixing bowl
• Small mixing bowl
• Sharp knife
• Parchment paper

Method

 

1. Preheat your oven to 400°F (200°C). While it heats, wash and cut baby potatoes into halves or quarters (anything larger than a golf ball should be quartered). Slice the smoked sausage into 1/4-inch rounds—about the thickness of two stacked quarters.
2. In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper. Place the cut potatoes in a large bowl, drizzle with olive oil, and toss with the entire seasoning mixture until every piece is evenly coated.
3. Line a standard 18×13-inch baking sheet with parchment paper. Spread the seasoned potatoes in a single layer with space between each piece to allow for crisping. Scatter the sliced sausage pieces evenly over and around the potatoes.
4. Roast for 35-40 minutes, stirring gently at the 20-minute mark to ensure even browning. The potatoes should be golden brown with crispy edges and fork-tender. Remove from oven, immediately sprinkle the shredded cheese over everything, and return to oven for 5 minutes until cheese is melted and bubbly with golden spots forming at the edges.
5. Remove from oven and garnish with fresh chopped parsley if desired. Serve immediately with sour cream on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in oven at 350°F for 10-12 minutes for best texture. For extra heat, add 1/2 teaspoon red pepper flakes to seasoning or use pepper jack cheese. Can add bell peppers or zucchini before roasting for extra vegetables. This recipe scales easily—use two baking sheets for double batches.