Delicious cheesy ranch potatoes with smoked sausage on a plate

Cheesy Ranch Potatoes with Smoked Sausage

BySavannah Brooks
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why make this recipe

Cheesy Ranch Potatoes and Smoked Sausage is a delicious and hearty dish that combines the rich flavors of smoked sausage with tender baby potatoes, all topped with gooey melted cheese. It’s perfect for a family dinner or a potluck. This recipe is easy to make and can be prepared in one pan, making cleanup a breeze. Whether you’re looking for comfort food or something to please a crowd, this dish is sure to be a hit!

how to make Cheesy Ranch Potatoes and Smoked Sausage

Ingredients:

  • 1 pound smoked sausage (halal-certified, no pork)
  • 4 cups baby potatoes, halved or quartered
  • 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 (or a mix of your favorite cheeses)
  • 1/2 cup sour cream (optional, for serving)
  • Fresh parsley, chopped (optional, for garnish)

Key Ingredients:

  • Smoked Sausage: The key ingredient that adds a savory, smoky flavor to the dish. Make sure to use halal-certified smoked sausage (often turkey or beef sausage) to keep it pork-free and meet dietary preferences.
  • Baby Potatoes: Baby potatoes are perfect for this dish as they cook quickly and hold their shape, making them ideal for roasting. You can also use russet potatoes, but baby potatoes are more tender and easy to handle.
  • Ranch Seasoning: The ranch seasoning packet is the secret to adding that tangy, herby flavor that ties everything together. It’s a great way to add flavor without needing a lot of extra ingredients.
  • Cheddar Cheese: The melted cheddar cheese creates that rich, creamy texture that makes this dish irresistible. You can experiment with different cheeses like mozzarella, pepper jack, or Monterey Jack for a unique twist.

Directions:

  1. Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures the potatoes will roast nicely and get crispy around the edges.
  2. Prep the Potatoes: Wash the baby potatoes and cut them in half or quarters, depending on their size. This helps them cook more evenly and quickly.
  3. Slice the Smoked Sausage: Slice the smoked sausage into 1/4-inch thick rounds. This allows the sausage to cook through and infuse its smoky flavor into the potatoes.
  4. Combine the Seasonings: In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
  5. Coat the Potatoes: Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning mixture. Toss the potatoes until they’re evenly coated.
  6. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  7. Spread the Potatoes on the Sheet: Evenly spread the seasoned potatoes on the baking sheet in a single layer. Make sure they’re not overcrowded so they can roast evenly.
  8. Add the Sausage: Scatter the sliced smoked sausage pieces over the potatoes, ensuring they’re evenly distributed.
  9. Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the potatoes are golden brown and tender. Stir halfway through to ensure even cooking and prevent the potatoes from sticking.
  10. Add the Cheese: Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the potatoes and sausage. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  11. Garnish and Serve: Once the cheese is melted, remove the dish from the oven. Garnish with freshly chopped parsley for a pop of color. Serve hot with a dollop of sour cream, if desired.

how to serve Cheesy Ranch Potatoes and Smoked Sausage

You can serve Cheesy Ranch Potatoes and Smoked Sausage straight from the oven. It pairs well with a simple salad or some steamed vegetables for a complete meal. Add a dollop of sour cream on top for extra creaminess. This dish is also great as a side for barbecues or gatherings.

how to store Cheesy Ranch Potatoes and Smoked Sausage

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.

tips to make Cheesy Ranch Potatoes and Smoked Sausage

  • Cut potatoes evenly: Make sure to cut the potatoes into similar sizes to ensure they cook at the same rate.
  • Don’t overcrowd the pan: Spreading the potatoes and sausage in a single layer helps them roast properly.
  • Add more spices: Feel free to add more spices or adjust the ranch seasoning to suit your taste.

variation

You can switch up the smoked sausage with chicken sausage for a lighter option or use different seasonal vegetables like bell peppers or broccoli for extra flavor and nutrition.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prep the ingredients ahead of time and store them in the refrigerator. Just bake before serving.

2. What if I can’t find halal-certified sausage?
Look for turkey or beef sausages in your local grocery store that meet halal standards.

3. Can I use different cheeses?
Absolutely! Feel free to mix different types of cheese like mozzarella or pepper jack for a fun twist.

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Cheesy Ranch Potatoes and Smoked Sausage

  • Author: admin
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Diet: Halal
Print Recipe

Description

A delicious and hearty dish combining smoked sausage with tender baby potatoes, topped with melted cheese. Perfect for family dinners or potlucks.

Ingredients

  • 1 pound smoked sausage (halal-certified, no pork)
  • 4 cups baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (halal-certified)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup sour cream (optional, for serving)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Wash the baby potatoes and cut them in half or quarters.
  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.
  7. Evenly spread the seasoned potatoes on the baking sheet in a single layer.
  8. Scatter the sliced smoked sausage over the potatoes.
  9. Roast in the oven for 35-40 minutes, stirring halfway through.
  10. Remove from the oven and sprinkle the shredded cheddar cheese over the top. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
  11. Garnish with freshly chopped parsley and serve hot with sour cream if desired.

Notes

For best results, cut potatoes evenly and avoid overcrowding the pan. You can experiment with different cheeses and spices as desired.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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