Go Back
Plate of Cheesy Ranch Potatoes and Smoked Sausage with melted cheddar cheese and fresh parsley

Cheesy Ranch Potatoes and Smoked Sausage

A hearty one-pan dinner featuring crispy roasted potatoes, smoky sausage, and melted cheddar cheese with tangy ranch seasoning
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage turkey or beef, sliced into 1/4-inch rounds
  • 4 cups baby potatoes about 1 to 2 inches in diameter, halved or quartered
  • 2 tablespoons olive oil
  • 1 packet ranch seasoning mix about 1 oz
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon black pepper
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup sour cream optional, for serving
  • fresh parsley chopped, optional for garnish

Equipment

  • Large baking sheet
  • Mixing bowl
  • Sharp knife
  • Parchment paper or silicone mat
  • Spatula or tongs

Method
 

  1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Wash the baby potatoes and cut them in half or quarters depending on their size for uniform cooking. Slice the smoked sausage into 1/4-inch thick rounds.
  3. In a small bowl, combine the ranch seasoning, garlic powder, onion powder, and black pepper. Mix well.
  4. Place the potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle with half of the seasoning mixture. Toss until every potato piece is coated.
  5. Spread the seasoned potatoes on the prepared baking sheet in a single layer without overcrowding. Scatter the sliced sausage pieces evenly over the potatoes. Sprinkle the remaining seasoning mixture over everything.
  6. Roast in the preheated oven for 35 to 40 minutes, stirring halfway through with a spatula to ensure even cooking. The potatoes should be golden brown and fork-tender with crispy edges.
  7. Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the potatoes and sausage. Return to the oven for 5 minutes until the cheese is melted and bubbly.
  8. Remove from the oven and let cool for 2 to 3 minutes. Garnish with freshly chopped parsley if desired. Serve hot with a dollop of sour cream on the side.

Notes

You can use russet or Yukon gold potatoes cut into 1-inch cubes instead of baby potatoes. Try different types of sausage like turkey or beef to suit your taste. For extra heat, add red pepper flakes or cayenne pepper to the seasoning mix. Add other vegetables like bell peppers, onions, or zucchini for more color and nutrition. For crispier potatoes, cut them smaller and increase oven temperature slightly. Store leftovers in airtight container for up to 4 days or freeze for up to 3 months.