Description
This Cheesy Ranch Potatoes and Smoked Sausage recipe is a hearty, flavorful dish perfect for a comforting meal. Featuring tender roasted baby potatoes coated in a zesty ranch seasoning blend, smoky halal-certified sausage slices, and melted sharp cheddar cheese, this dish balances savory and tangy notes beautifully. Ideal for an easy oven-baked meal with minimal prep, it’s great for busy weeknights or weekend gatherings.
Ingredients
Scale
Proteins
- 1 pound smoked sausage (halal-certified, no pork)
Vegetables
- 4 cups baby potatoes, halved or quartered
Seasonings and Oils
- 2 tablespoons olive oil
- 1 packet ranch seasoning mix (halal-certified)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Dairy
- 1 1/2 cups shredded cheddar cheese (or a mix of your favorite cheeses)
- 1/2 cup sour cream (optional, for serving)
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the potatoes and sausage, ensuring they cook evenly and develop a crispy exterior.
- Prep the Potatoes: Thoroughly wash the baby potatoes and cut each into halves or quarters based on size, which helps them cook uniformly and speeds the roasting time.
- Slice the Smoked Sausage: Cut the smoked sausage into 1/4-inch thick rounds to allow it to cook through and evenly distribute its smoky flavor throughout the dish.
- Mix the Seasoning and Oil: In a small bowl, combine the ranch seasoning packet, garlic powder, onion powder, and black pepper. Drizzle olive oil over the halved potatoes in a large bowl, sprinkle half the seasoning mixture on them, and toss until evenly coated.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking during roasting.
- Assemble the Potatoes and Sausage: Spread the seasoned potatoes out in a single, even layer on the baking sheet, avoiding overcrowding, then scatter the sliced smoked sausage evenly over the potatoes.
- Roast in the Oven: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, stirring halfway through to promote even cooking and prevent sticking. The potatoes should become golden brown and tender.
- Add the Cheese: Remove the baking sheet and sprinkle the shredded cheddar cheese evenly over the potatoes and sausage. Return it to the oven for an additional 5 minutes until the cheese melts and bubbles.
- Garnish and Serve: Once baked, remove the dish from the oven. Optionally garnish with chopped fresh parsley and serve hot with a dollop of sour cream for added creaminess.
Notes
- Make sure to use halal-certified smoked sausage to adhere to dietary preferences, avoiding pork varieties.
- Baby potatoes work best due to their tender texture and quicker cooking time; however, you can substitute with russet potatoes if needed.
- Feel free to experiment with different cheese types such as mozzarella, pepper jack, or Monterey Jack for variation.
- To ensure even roasting, avoid overcrowding the potatoes on the baking sheet.
- Sour cream is optional but adds a nice creamy contrast to the seasoned potatoes and sausage.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 460
- Sugar: 3g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg
