Why Make This Recipe
Cheesy Ranch Potatoes and Smoked Sausage is a fantastic dish that combines savory and cheesy flavors. It’s an easy-to-make one-pan meal that appeals to everyone, making it perfect for family dinners or gatherings with friends. This comforting dish is hearty, flavorful, and can be prepared in under an hour, allowing you to spend more time with loved ones and less time in the kitchen.
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: Adds a savory, smoky flavor. Use halal-certified smoked sausage (turkey or beef) to keep it pork-free.
- Baby Potatoes: Cook quickly and hold their shape well. They are tender and easy to use.
- Ranch Seasoning: Provides tangy and herby flavor without needing many extra ingredients.
- Cheddar Cheese: Melts beautifully, giving a creamy texture. You can try different cheeses for a unique taste.
Directions:
- Preheat the Oven: Start by preheating your oven to 400°F (200°C). This helps the potatoes roast to perfection.
- Prep the Potatoes: Wash the baby potatoes and cut them in half or quarters, depending on their size for even cooking.
- Slice the Smoked Sausage: Cut the smoked sausage into 1/4-inch thick rounds, allowing it to cook properly and infuse flavor into the potatoes.
- Combine the Seasonings: In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
- Coat the Potatoes: Place halved potatoes in a large bowl, drizzle with olive oil, and sprinkle with half of the ranch seasoning mixture. Toss well to coat.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or grease it lightly to prevent sticking.
- Spread the Potatoes on the Sheet: Evenly spread the seasoned potatoes on the baking sheet. Ensure they are in a single layer for even roasting.
- Add the Sausage: Scatter the sliced smoked sausage over the potatoes.
- Roast in the Oven: Bake for 35-40 minutes until the potatoes are golden brown and tender. Stir halfway to cook them evenly.
- Add the Cheese: Remove from oven and sprinkle shredded cheddar cheese over the top. Return to the oven for another 5 minutes until the cheese melts.
- Garnish and Serve: Once out of the oven, garnish with fresh parsley. Serve hot with a dollop of sour cream if desired.
How to Serve Cheesy Ranch Potatoes and Smoked Sausage
Serve this dish hot straight from the oven. It pairs well with a side salad for a wholesome meal. You can also add sour cream on top, which gives a creamy contrast to the cheesy potatoes.
How to Store Cheesy Ranch Potatoes and Smoked Sausage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving to enjoy the flavors again.
Tips to Make Cheesy Ranch Potatoes and Smoked Sausage
- Cut the potatoes uniformly to ensure they cook evenly.
- Adjust the amount of seasoning to your preference for more or less flavor.
- If you like it spicier, consider adding some diced jalapeños or a pinch of cayenne pepper.
Variation
You can customize the dish by adding vegetables like bell peppers, broccoli, or corn. This adds more color and nutrition to your meal.
FAQs
Can I use regular sausage instead of smoked sausage?
Yes, you can use any type of sausage you prefer, but ensure it’s halal-certified if needed.
Can I make this dish ahead of time?
Yes, you can prepare everything and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What can I serve with this dish?
This dish goes well with a fresh garden salad or your favorite vegetable side for a complete meal.