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Cheesy Ranch Roasted Potatoes and Sausage Recipe

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4.8 from 123 reviews

This Ultimate Cheesy Ranch Potatoes & Smoked Sausage recipe combines tender roasted baby potatoes and savory smoked sausage slices, all seasoned with a flavorful ranch spice blend and topped with melted cheddar cheese. Perfectly crispy on the outside and gooey with cheese on the inside, this hearty sheet pan meal is easy to prepare and full of comforting flavors. Serve with optional sour cream and fresh parsley for a delicious family-friendly dish.

Ingredients

Main Ingredients

  • 1 lb smoked sausage (choose turkey or beef if you avoid pork)
  • 4 cups small baby potatoes, halved or quartered
  • 2 Tbsp olive oil
  • 1 packet ranch seasoning mix (check label for your preferred dietary needs)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp freshly ground black pepper
  • 1½ cups shredded cheddar cheese (or cheese blend of choice)

Optional Garnishes

  • Sour cream, for serving
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Heat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
  2. Prep Potatoes: Rinse the baby potatoes thoroughly and pat them dry with a towel. Halve or quarter them to create roughly uniform pieces, which ensures even roasting.
  3. Slice Sausage: Cut the smoked sausage into approximately ¼-inch thick slices and set aside.
  4. Season Potatoes: In a large mixing bowl, combine the olive oil with half of the ranch seasoning packet, garlic powder, onion powder, and freshly ground black pepper. Add the halved or quartered potatoes and toss well until all pieces are evenly coated with the seasoning mixture.
  5. Arrange on Baking Sheet: Spread the seasoned potatoes out on the prepared baking sheet in a single layer. Scatter the sausage slices evenly among the potatoes, keeping everything in one layer to allow proper roasting without steaming.
  6. Roast: Place the baking sheet in the preheated oven and roast for 35–40 minutes. Flip the potatoes and sausage slices once halfway through cooking to promote even browning. Roast until potatoes are golden and tender and sausage slices have browned nicely.
  7. Add Cheese and Melt: Remove the baking sheet from the oven and evenly sprinkle the shredded cheddar cheese over the hot potatoes and sausage. Return the pan to the oven for an additional 4–6 minutes, or until the cheese is melted, bubbly, and slightly golden.
  8. Finish and Serve: Carefully remove the baking sheet from the oven. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately, offering sour cream on the side if desired for a cool, creamy contrast to the cheesy, savory dish.

Notes

  • For best results, use baby potatoes that are roughly the same size for even cooking.
  • If you prefer a spicier dish, consider adding a pinch of cayenne pepper or smoked paprika to the seasoning mix.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or skillet for best texture.
  • To make this dish gluten free, ensure the ranch seasoning mix you use is labeled gluten free.
  • For a lighter version, substitute smoked turkey sausage and reduced-fat cheese.

Find it online: https://mealsbykate.com/cheesy-ranch-roasted-potatoes-and-sausage-recipe/