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Cheesy Ranch Potatoes and Smoked Sausage

This easy and satisfying one-pan meal features crunchy-roasted baby potatoes, smoky halal sausage, and gooey melted cheddar cheese, perfect for busy weeknights or potlucks.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound smoked sausage (halal-certified, no pork) Adds savory, smoky flavor.
  • 4 cups baby potatoes, halved or quartered Cooks quickly and holds shape for roasting.
  • 2 tablespoons olive oil For tossing potatoes.
  • 1 packet ranch seasoning mix (halal-certified) Provides tangy flavor.
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese Can substitute with other cheese types.
  • 1/2 cup sour cream Optional, for serving.
  • to taste 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 depending on size.
  3. Slice the smoked sausage into 1/4-inch thick rounds.
  4. In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
  5. Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning mixture. Toss until evenly coated.
  6. Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned potatoes in a single layer without overcrowding.
  7. Scatter the sliced smoked sausage evenly over the potatoes.
Cooking
  1. Roast for 35–40 minutes, stirring once halfway through, until potatoes are golden brown and tender.
  2. Remove the baking sheet and sprinkle shredded cheddar cheese over the potatoes and sausage. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
  3. Garnish with chopped parsley and serve hot with a dollop of sour cream if desired.

Notes

Serve straight from the baking sheet or pair with a salad or dinner rolls. For storage, refrigerate for up to 3–4 days, and reheat in the oven for best texture.