why make this recipe
This dish is simple, filling, and full of flavor. It cooks in one pan. The smoky sausage and cheesy potatoes please kids and adults. It works for weeknights, potlucks, or a quick dinner.
introduction
Cheesy Ranch Potatoes and Smoked Sausage is a baked pan of tender potatoes, savory sausage, and melted cheese with ranch flavor. You do simple prep, bake, then melt cheese on top. The result is crispy edges, soft potato centers, and warm, smoky sausage bites.
how to make Cheesy Ranch Potatoes and Smoked Sausage
You will roast seasoned baby potatoes with sliced smoked sausage, then add cheese at the end. The ranch mix gives a tangy herb taste. Follow the steps below for an easy bake-and-serve meal.
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)
Notes on key ingredients:
- Smoked Sausage: Adds a savory, smoky flavor. Use halal-certified turkey or beef sausage to keep it pork-free.
- Baby Potatoes: They cook quickly and hold their shape. You can use russets, but baby potatoes are easier.
- Ranch Seasoning: Gives tangy, herby flavor without many extra spices.
- Cheddar Cheese: Melts to create a creamy topping. Try mozzarella, pepper jack, or Monterey Jack for a twist.
Directions :
- Preheat your oven to 400°F (200°C). This helps the potatoes roast and get crispy.
- Wash the baby potatoes and cut them in half or quarters so they cook evenly.
- Slice the smoked sausage into 1/4-inch thick rounds.
- In a small bowl, mix the ranch seasoning, garlic powder, onion powder, and black pepper.
- Put the potatoes in a large bowl. Drizzle with olive oil and sprinkle half of the ranch mix. Toss until the potatoes are coated.
- Line a baking sheet with parchment paper or lightly grease it.
- Spread the potatoes on the sheet in a single layer. Do not overcrowd them.
- Scatter the sliced smoked sausage over the potatoes.
- Roast in the oven for 35–40 minutes, or until potatoes are golden and tender. Stir once halfway through.
- Remove the sheet and sprinkle the shredded cheddar over the potatoes and sausage.
- Return to the oven and bake 5 more minutes, until the cheese melts and bubbles.
- Garnish with chopped parsley and serve with sour cream if you like.
how to serve Cheesy Ranch Potatoes and Smoked Sausage
Serve hot right from the oven. Spoon onto plates or serve family-style on the baking sheet. Add a dollop of sour cream and a sprinkle of parsley for color. This goes well with a simple green salad or steamed vegetables.
how to store Cheesy Ranch Potatoes and Smoked Sausage
Cool leftovers to room temperature within two hours. Store in an airtight container in the fridge for up to 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes, or heat in a microwave-safe dish until warm. For best texture, reheat in the oven or air fryer to crisp the edges.
tips to make Cheesy Ranch Potatoes and Smoked Sausage
- Cut potatoes to similar sizes so they cook evenly.
- Do not overcrowd the pan. Space lets potatoes roast and get crisp.
- Use a mix of cheeses for more flavor and meltiness.
- If sausage is already very salty, use a little less ranch mix.
- Stir once or twice while roasting for even browning.
variation (if any)
- Veggie boost: Add sliced bell peppers, onions, or halved cherry tomatoes to the pan before roasting.
- Spicy kick: Use pepper jack cheese or add a pinch of cayenne to the seasoning.
- Creamier finish: Stir 2 tablespoons of butter into the potatoes after baking, or mix sour cream into the cheese before melting.
FAQs
Q: Can I use frozen potatoes?
A: Fresh is best. If you use frozen, thaw and dry them first. They may not get as crispy.
Q: Can I skip the ranch packet and use fresh herbs?
A: Yes. Use 1 tablespoon dried parsley, 1 teaspoon dried dill, 1/2 teaspoon salt, and 1/2 teaspoon black pepper as a simple swap.
Q: Is this recipe good for meal prep?
A: Yes. Make it ahead and store in the fridge. Reheat in the oven for best texture.
Q: Can I cook this in a skillet instead of the oven?
A: You can cook potatoes and sausage in a large skillet on the stove, then add cheese and cover until it melts. Roasting gives a crispier result.
Q: How do I make it lactose-free?
A: Use dairy-free cheese and skip the sour cream or use a dairy-free alternative.
Conclusion
If you want another take on cheesy potatoes with smoked sausage, check this Spicy Southern Kitchen recipe for cheesy potatoes with smoked sausage for more ideas. For a close match to this ranch-seasoned version, see the Cheesy Ranch Potatoes and Smoked Sausage recipe at Home and Fiesta.
Print
Cheesy Ranch Potatoes and Smoked Sausage
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A one-pan dish featuring tender potatoes, savory smoked sausage, and melted cheese with ranch seasoning for a delightful weeknight meal.
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)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and cut baby potatoes in half or quarters.
- Slice the smoked sausage into 1/4-inch thick rounds.
- In a small bowl, mix the ranch seasoning, garlic powder, onion powder, and black pepper.
- Put the potatoes in a large bowl, drizzle with olive oil, and sprinkle half of the ranch mix. Toss to coat.
- Line a baking sheet with parchment paper or lightly grease it.
- Spread the potatoes on the sheet in a single layer and scatter the sliced sausage over them.
- Roast for 35–40 minutes, stirring once halfway through.
- Remove from the oven, sprinkle shredded cheddar over the top, and bake for 5 more minutes until cheese melts.
- Garnish with chopped parsley and serve with sour cream, if desired.
Notes
For a veggie boost, add bell peppers or cherry tomatoes. To reduce saltiness, use less ranch mix if your sausage is salty.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg