Cheesy Ranch Potatoes and Smoked Sausage
A satisfying blend of smoked sausage and cheesy potatoes, perfect for a quick weeknight dinner or hearty brunch.
Ingredients
Main Ingredients
- 1 pound smoked sausage (halal-certified, no pork) Opt for halal-certified options to meet dietary needs.
- 4 cups baby potatoes, halved or quartered These cook quickly and hold their shape well.
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (ensure it's halal-certified) Provides a tangy flavor without the need for multiple spices.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded cheddar cheese Feel free to mix in mozzarella or pepper jack for a unique twist.
- 1/2 cup sour cream Optional, for serving.
- Fresh parsley, chopped Optional, for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the baby potatoes thoroughly, then cut them in half or quarters for even cooking.
- Cut the smoked sausage into 1/4-inch thick rounds.
- In a small bowl, mix together ranch seasoning, garlic powder, onion powder, and black pepper.
- In a large bowl, toss the halved potatoes with olive oil and half of the ranch seasoning mixture until they’re well-coated.
- Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Arrange the seasoned potatoes in a single layer on the baking sheet.
- Scatter the sliced smoked sausage evenly over the potatoes.
- Bake for 35–40 minutes, stirring halfway through until the potatoes are golden brown and tender.
- Remove the baking sheet and sprinkle shredded cheddar cheese on top. Return to the oven for an additional 5 minutes until the cheese is melty.
- Sprinkle freshly chopped parsley on top before serving. Add a dollop of sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or oven until warmed through. This dish freezes well for up to a month.