Cheesy Ranch Potatoes Sausage (Print Version)
Tender baby potatoes and smoked sausage coated in ranch seasoning and baked to perfection under a blanket of melted cheddar cheese.
# Ingredients:
→ Main Ingredients
01 -
1 pound halal-certified smoked sausage (turkey or beef)
02 -
4 cups baby potatoes, halved or quartered
03 -
2 tablespoons olive oil
04 -
1 packet halal-certified ranch seasoning mix
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon black pepper
08 -
1 1/2 cups shredded cheddar cheese
→ For Serving
09 -
1/2 cup sour cream (optional)
10 -
Fresh parsley, chopped (optional)
# Steps:
01 -
Preheat your oven to 400°F (200°C).
02 -
Wash the baby potatoes and cut them in half or quarters, depending on their size. Slice the smoked sausage into 1/4-inch thick rounds.
03 -
In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper. Place the halved potatoes in a large bowl, drizzle with olive oil and sprinkle with half of the seasoning mixture. Toss until evenly coated.
04 -
Line a baking sheet with parchment paper. Spread the seasoned potatoes in a single layer, then scatter the sliced sausage pieces evenly over the potatoes.
05 -
Place in the preheated oven and roast for 35-40 minutes, or until potatoes are golden brown and tender. Stir halfway through for even cooking.
06 -
Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the potatoes and sausage. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
07 -
Remove from oven, garnish with freshly chopped parsley if desired. Serve hot with a dollop of sour cream on the side.
# Notes:
01 -
Baby potatoes hold their shape better than russet potatoes when roasted, making them ideal for this dish.
02 -
Feel free to experiment with different cheese varieties like mozzarella, pepper jack, or Monterey Jack for unique flavor combinations.