Cheesy Ranch Potatoes & Sausage (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 pound smoked sausage, sliced into 1/4-inch rounds, halal-certified
02 -
4 cups baby potatoes, washed and halved or quartered
03 -
2 tablespoons olive oil
04 -
1 packet ranch seasoning mix, halal-certified
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 cheese blend
→ Optional Ingredients
09 -
1/2 cup sour cream, for serving
10 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
Preheat your oven to 400°F (200°C) to prepare for roasting.
02 -
Wash the baby potatoes and cut them in half or quarters depending on their size to ensure even cooking.
03 -
Slice the smoked sausage into 1/4-inch thick rounds to allow even cooking and flavor distribution.
04 -
In a small bowl, combine the ranch seasoning mix, garlic powder, onion powder, and black pepper.
05 -
Place the potato pieces in a large bowl. Drizzle with olive oil and sprinkle with half of the prepared seasoning mix. Toss to coat evenly.
06 -
Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
07 -
Spread the seasoned potatoes evenly on the prepared baking sheet. Scatter the smoked sausage slices over the potatoes, ensuring even distribution.
08 -
Place the baking sheet in the preheated oven and roast for 35-40 minutes, stirring halfway through to ensure even cooking. Roast until the potatoes are golden brown and tender.
09 -
Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar cheese over the potatoes and sausage. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
# Notes:
01 -
Ensure the smoked sausage and the ranch seasoning mix are halal-certified if needed.
02 -
Baby potatoes cook more evenly and taste better in this preparation than larger potato varieties.
03 -
Serve with sour cream or garnish with fresh parsley for added flavor and presentation.