Description
This Cheesy Ranch Potatoes and Smoked Sausage recipe offers a flavorful, hearty one-pan meal featuring tender roasted baby potatoes, smoky halal-certified sausage, a blend of savory ranch seasonings, and melted cheddar cheese. Perfectly roasted to golden crispiness and finished with fresh parsley and optional sour cream, this dish combines comfort and convenience for a satisfying dinner.
Ingredients
Scale
Main 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 (or a mix of your favorite cheeses)
Optional Ingredients
- 1/2 cup sour cream (for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure the potatoes roast nicely and develop a crisp exterior.
- Prep the Potatoes: Wash the baby potatoes thoroughly, then halve or quarter them depending on their size for even and quick cooking.
- Slice the Smoked Sausage: Slice the halal-certified smoked sausage into 1/4-inch thick rounds to allow even cooking and flavor infusion.
- Combine Seasonings: In a small bowl, mix the ranch seasoning packet, garlic powder, onion powder, and black pepper evenly.
- Coat the Potatoes: Place the potatoes in a large bowl, drizzle with olive oil, then sprinkle half of the seasoning mixture over them. Toss well until all potatoes are evenly coated.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking during roasting.
- Arrange Potatoes and Sausage: Spread the seasoned potatoes evenly in a single layer on the baking sheet. Scatter the sliced smoked sausage over the potatoes uniformly to ensure balanced cooking.
- Roast: Place the baking sheet in the oven and roast for 35-40 minutes, stirring halfway through to promote even browning and prevent sticking. The potatoes should be golden brown and tender.
- Add Cheese and Finish Baking: Remove the pan from the oven, sprinkle shredded cheddar cheese evenly over the potatoes and sausage, then return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven, garnish with freshly chopped parsley, and serve hot. Optionally, add a dollop of sour cream on the side to complement the flavors.
Notes
- Ensure the smoked sausage is halal-certified to keep the dish aligned with dietary restrictions and flavor profile.
- Baby potatoes are preferred for their tender texture and quicker cooking time, but russet potatoes can be substituted if needed.
- The ranch seasoning packet adds a tangy, herby dimension — you may adjust the seasoning quantity for milder or stronger flavor.
- Feel free to experiment with different cheese blends such as mozzarella, pepper jack, or Monterey Jack for a different twist.
- For a creamier texture, serve with sour cream on the side as an optional topping.
- Make sure the potatoes are spaced out in a single layer on the baking sheet to ensure even roasting and crispiness.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 40 mg
