Cheesy Ranch Potatoes and Smoked Sausage
A comforting and flavorful dish combining cheesy goodness, smoky sausage, and roasted baby potatoes, perfect for family dinners or casual gatherings.
Ingredients
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 (ensure it's halal-certified)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese (or your favorite cheese mix)
- ½ cup sour cream (optional, for serving)
- Fresh parsley, chopped (optional, for garnish)
Instructions
Preparation
- Start by washing and prepping your ingredients. Wash the baby potatoes thoroughly under cold water, then cut them in half or quarters based on their size.
- Slice the smoked sausage into 1/4-inch thick rounds.
Mix Seasonings
- In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
Coat the Potatoes
- In a large mixing bowl, place the halved potatoes. Drizzle them with olive oil, then sprinkle half of the ranch seasoning mixture over the top. Toss the potatoes until they are entirely coated.
Prepare for Baking
- Line a baking sheet with parchment paper or lightly grease it.
- Evenly spread the coated potatoes onto the prepared baking sheet in a single layer.
- Scatter the slices of smoked sausage over the potatoes.
Roasting
- Place the baking sheet in your preheated oven at 400°F (200°C). Roast for about 35-40 minutes or until the potatoes are golden brown and tender, stirring halfway through.
Finishing Touch
- Remove the baking sheet from the oven and sprinkle shredded cheddar cheese over the hot mixture. Return to the oven for another 5 minutes, or until the cheese is melted and bubbly.
Serve
- Garnish with fresh chopped parsley and serve hot with a dollop of sour cream if desired.
Notes
This recipe is great for customizing. Feel free to add in vegetables like bell peppers for added nutrition and flavor. Ensure not to overcrowd the baking sheet for the best roast.