Cheesy Ranch Potatoes & Sausage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound halal-certified smoked sausage, sliced into 1/4-inch rounds
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 (or a mix of cheeses)
09 -
1/2 cup sour cream (optional, for serving)
10 -
Fresh parsley, chopped (optional, for garnish)
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to ensure the potatoes roast evenly and develop crispy edges.
02 -
Wash the baby potatoes and cut them in half or quarters, depending on size, for even cooking. Slice the smoked sausage into 1/4-inch rounds.
03 -
In a bowl, combine ranch seasoning, garlic powder, onion powder, and black pepper. Place potatoes in a large bowl, drizzle with olive oil, and sprinkle with half the seasoning mix. Toss to coat evenly.
04 -
Line a baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the seasoned potatoes in a single layer. Distribute sausage slices evenly on top.
05 -
Place the baking sheet in the oven and roast for 35-40 minutes, stirring halfway through, until potatoes are tender and golden.
06 -
Sprinkle shredded cheddar cheese over the roasted potatoes and sausage. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
07 -
Remove the dish from the oven and garnish with freshly chopped parsley. Serve hot with a dollop of sour cream, if desired.
# Notes:
01 -
Ensure the sausage and ranch seasoning used are halal-certified to meet dietary preferences.
02 -
Baby potatoes are recommended, but russet potatoes can be substituted if needed.