Cheesy Ranch Potatoes and Smoked Sausage

ByMadison Rae
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Why Make This Recipe

Cheesy Ranch Potatoes and Smoked Sausage is a comforting meal that brings together delicious flavors and simple ingredients. This dish is perfect for busy weeknights or weekend gatherings. The combination of tender potatoes, savory smoked sausage, and oozy cheese makes it a winner for both kids and adults. Plus, it’s easy to prepare and requires minimal clean-up, making it an excellent choice for any cook.

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 (ensure 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: This adds a savory, smoky flavor. Use halal-certified smoked sausage (often turkey or beef) to keep it pork-free.
  • Baby Potatoes: They cook quickly and are tender, making them great for roasting.
  • Ranch Seasoning: This gives a nice tangy flavor to the dish.
  • Cheddar Cheese: The melted cheese adds a creamy texture that makes it irresistible.

Directions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prep the Potatoes: Wash the baby potatoes and cut them in half or quarters.
  3. Slice the Smoked Sausage: Slice the smoked sausage into 1/4-inch thick rounds.
  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 until they are evenly coated.
  6. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it.
  7. Spread the Potatoes on the Sheet: Evenly spread the seasoned potatoes on the baking sheet in a single layer.
  8. Add the Sausage: Scatter the sliced smoked sausage pieces over the potatoes.
  9. Roast in the Oven: Place the baking sheet in the oven and roast for 35-40 minutes, stirring halfway through.
  10. Add the Cheese: After roasting, sprinkle the shredded cheese over the potatoes and sausage. Bake for an additional 5 minutes until the cheese is melted.
  11. Garnish and Serve: Garnish with parsley and serve hot with a dollop of sour cream, if desired.

How to Serve Cheesy Ranch Potatoes and Smoked Sausage

Serve the Cheesy Ranch Potatoes and Smoked Sausage hot straight from the oven. It pairs well with a side salad or steamed vegetables for a balanced meal. If you like, add a dollop of sour cream on top for extra creaminess.

How to Store Cheesy Ranch Potatoes and Smoked Sausage

To store leftovers, let the dish cool completely. Transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days. To reheat, place it in the microwave or oven until heated through.

Tips to Make Cheesy Ranch Potatoes and Smoked Sausage

  • For extra flavor, try adding some chopped bell peppers or onions to the mix before roasting.
  • If you want a spicy kick, consider using pepper jack cheese or adding some chili flakes.
  • Make sure not to overcrowd the baking sheet; this helps the potatoes get crispy.

Variations

You can customize this recipe by using different types of cheese or smoked sausage. For a vegetarian option, swap the sausage for some roasted chickpeas or skip it altogether.

FAQs

1. Can I use regular potatoes instead of baby potatoes?
Yes, you can use regular potatoes but they should be cut into smaller pieces for even cooking.

2. Is there a gluten-free version of ranch seasoning?
Yes, you can find gluten-free ranch seasoning packets at the store or make your own using gluten-free spices.

3. How long does it take to prepare this dish?
It takes about 15-20 minutes to prep and around 40-45 minutes to cook, making it a quick and easy meal option.

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Cheesy Ranch Potatoes and Smoked Sausage

  • Author: admin
  • Total Time: 60 minutes
  • Yield: 4 servings 1x
  • Diet: Halal
Print Recipe

Description

A comforting meal featuring tender potatoes, savory smoked sausage, and oozy cheese, perfect for busy weeknights or gatherings.

Ingredients

Scale
  • 1 pound smoked sausage (halal-certified, no pork)
  • 4 cups baby potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix (ensure 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

  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 they are 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 pieces over the potatoes.
  9. Place the baking sheet in the oven and roast for 35-40 minutes, stirring halfway through.
  10. After roasting, sprinkle the shredded cheese over the potatoes and sausage. Bake for an additional 5 minutes until the cheese is melted.
  11. Garnish with parsley and serve hot with a dollop of sour cream, if desired.

Notes

For extra flavor, add chopped bell peppers or onions. For spice, consider pepper jack cheese or chili flakes.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 18g
  • Cholesterol: 60mg

Keywords: cheesy potatoes, smoked sausage, ranch seasoning, easy dinner

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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