Cheesy Ranch Potatoes Sausage (Print Version)
Smoky sausage and crispy potatoes coated in ranch seasoning, baked to perfection and smothered in melted cheddar cheese.
# Ingredients:
01 -
1 pound smoked sausage, halal-certified
02 -
4 cups baby potatoes, 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 mix of cheeses
09 -
1/2 cup sour cream, optional, for serving
10 -
Fresh parsley, chopped, optional, for garnish
# Steps to Follow:
01 -
Preheat your oven to 400°F (200°C) to ensure the potatoes roast evenly with crispy edges.
02 -
Wash the baby potatoes and cut them in half or quarters depending on size for even and quick cooking.
03 -
Cut smoked sausage into 1/4-inch thick rounds to allow even cooking and flavor infusion.
04 -
In a bowl, combine the ranch seasoning, garlic powder, onion powder, and black pepper into a uniform mixture.
05 -
Place the potatoes in a large bowl, drizzle with olive oil, and sprinkle with half the seasoning mixture. Toss to coat evenly.
06 -
Line a baking sheet with parchment paper or lightly grease it to avoid sticking.
07 -
Spread the seasoned potatoes into a single layer on the baking sheet, ensuring they are not overcrowded. Add the sliced smoked sausage on top, dispersing evenly.
08 -
Roast in the oven for 35-40 minutes or until the potatoes are golden and tender. Stir halfway through for even cooking.
09 -
Remove the tray from the oven and sprinkle shredded cheddar cheese over the roasted potatoes and sausage. Bake for an additional 5 minutes until the cheese is melted and bubbly.
10 -
Serve warm, optionally topped with sour cream and fresh parsley.
# Additional Notes:
01 -
For an extra crispy texture, use parchment paper rather than greasing the baking sheet.