Cheesy Ranch Potatoes and Smoked Sausage
A comforting dish featuring crispy baby potatoes, savory smoked sausage, and melted cheese with ranch seasoning, perfect for family dinners.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) For halal options, consider turkey or beef sausage.
- 4 cups baby potatoes, halved or quartered Russet potatoes can work in a pinch.
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (make sure it’s halal-certified) Adds delicious herby 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) Feel free to customize the cheese.
- 1/2 cup sour cream (optional, for serving) Highly recommended topping.
- Fresh to taste parsley, chopped (optional, for garnish)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and cut the baby potatoes into halves or quarters.
- Slice the smoked sausage into 1/4-inch thick rounds.
- In a bowl, mix ranch seasoning, garlic powder, onion powder, and black pepper.
- In a large bowl, drizzle olive oil over the potato halves and sprinkle with half of the seasoning mix. Toss until well-coated.
- Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
- Spread the potatoes in a single layer on the baking sheet.
- Scatter the sliced sausage evenly across the potatoes.
Cooking
- Roast the potatoes and sausage in the preheated oven for 35-40 minutes, stirring halfway through.
- Once the potatoes are golden brown, remove from the oven and sprinkle shredded cheese over the top.
- Return to the oven for an additional 5 minutes or until the cheese is bubbly.
Serving
- Garnish with chopped parsley and serve hot, with a dollop of sour cream if desired.
Notes
Serve directly from the baking sheet for a rustic presentation. Pair with a fresh salad or garlic bread for a complete meal. Store leftovers in airtight containers in the refrigerator for up to 3 days.