Cheesy Ranch Potatoes and Sausage
A hearty, cheesy dish featuring tender red potatoes, halal smoked sausage, and zesty ranch seasoning, topped with melted cheddar. Crispy edges and gooey cheese make this family-friendly meal perfect for chilly days.
Servings: 4 servings
Calories: 450kcal
Ingredients
- 1 lb halal smoked sausage, sliced into 1/2-inch rounds
- 1 lb red potatoes, scrubbed and diced into bite-sized pieces
- 1 packet ranch seasoning mix (or 3 tbsp homemade ranch seasoning)
- 1 cup shredded cheddar cheese
- 1/2 cup diced onion
- 1/4 cup olive oil
- Salt and freshly cracked black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat and prepare baking sheet: Start by preheating your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper to prevent sticking and make cleanup easier.
- Combine ingredients: In a large mixing bowl, add the sliced sausage, diced red potatoes, diced onion, olive oil, ranch seasoning mix, salt, and freshly cracked black pepper. Toss everything well until all ingredients are evenly coated with the oil and seasoning.
- Arrange on baking sheet: Spread the mixture out in a single layer on the prepared baking sheet. This ensures even cooking and crispy edges on the potatoes and sausage.
- Bake: Place the baking sheet in the preheated oven and bake for 25-30 minutes. Halfway through the cooking time, stir the mixture gently to promote even browning and prevent sticking. Bake until the potatoes are golden and fork-tender.
- Add cheese: Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
- Garnish and serve: Once out of the oven, garnish with fresh parsley if desired. Serve the cheesy ranch potatoes and sausage while hot.
Notes
Use homemade ranch seasoning for a fresher flavor (mix dried parsley, dill, garlic powder, onion powder, and buttermilk powder). For extra vegetables, add 1/2 cup bell peppers or zucchini. Store leftovers in an airtight container in the refrigerator for up to 3 days.