Cheesy Ranch Potatoes and Smoked Sausage
A satisfying one-pan dish combining roasted baby potatoes with smoky sausage, ranch seasoning, and melted cheddar cheese. Perfect for busy weeknights when you want comfort food without the fuss.
Equipment
- Rimmed baking sheet
- Parchment paper
- Large Mixing Bowl
Ingredients
Main Ingredients
- 2 pounds baby potatoes, halved red or yellow varieties
- 14 ounces smoked sausage, sliced turkey or beef
- 3 tablespoons olive oil or melted butter
Seasonings
- 1 packet ranch seasoning mix 1 ounce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper freshly cracked
Toppings
- 1 1/2 cups sharp cheddar cheese shredded
- 1/2 cup sour cream for serving
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Wash and halve baby potatoes, keeping pieces uniform in size. Slice smoked sausage into ¼-inch rounds.
- In a large bowl, combine potatoes, olive oil, ranch seasoning, garlic powder, onion powder, and black pepper. Toss until potatoes are evenly coated.
- Spread seasoned potatoes in a single layer on the prepared baking sheet. Scatter sausage slices among the potatoes.
- Roast for 30-35 minutes, stirring once halfway through, until potatoes are fork-tender and edges are golden and crispy.
- Remove from oven and immediately sprinkle shredded cheese over the hot potatoes. Return to oven for 3-5 minutes until cheese is fully melted and bubbly.
- Garnish with fresh chopped parsley. Serve hot with sour cream on the side.
Notes
Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven for best results.
Substitutions: Use Italian sausage or chicken sausage as alternatives. Try pepper jack or Gouda cheese for different flavor profiles.