Description

Cheesy Ranch Potatoes and Smoked Sausage is a flavorful and hearty one-pan roasted dish featuring tender baby potatoes and smoky halal-certified sausage, all seasoned with tangy ranch spices and topped with melted cheddar cheese. Perfect for an easy weeknight dinner or a comforting meal any time, this recipe combines crispy roasted potatoes with rich cheese and savory sausage for a satisfying and delicious experience.

Ingredients

Scale

Main Ingredients

1 pound smoked sausage (halal-certified, no pork)
4 cups baby potatoes, halved or quartered
2 tablespoons olive oil
1 packet ranch seasoning mix (halal-certified)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 1/2 cups shredded cheddar cheese (or a mix of your favorite cheeses)

Optional for Serving and Garnish

1/2 cup sour cream (optional, for serving)
Fresh parsley, chopped (optional, for garnish)

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and sausage evenly and ensuring crispiness.
Prep the Potatoes: Wash the baby potatoes thoroughly and cut them in half or quarters depending on their size, which promotes even and faster cooking.
Slice the Smoked Sausage: Cut the halal-certified smoked sausage into 1/4-inch thick rounds to allow thorough cooking and maximum smoky flavor infusion.
Mix the Seasoning: In a small bowl, combine the ranch seasoning packet, garlic powder, onion powder, and black pepper to create a flavorful spice mix.
Coat the Potatoes: Place the prepared potatoes in a large bowl, drizzle with olive oil and sprinkle half of the seasoning mix over them. Toss well to coat evenly.
Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking during roasting.
Arrange on Baking Sheet: Spread the seasoned potatoes in a single even layer on the baking sheet without overcrowding, then scatter the sliced sausage pieces evenly over the potatoes.
Roast the Potatoes and Sausage: Bake in the preheated oven for 35-40 minutes, stirring halfway through to promote even browning and prevent sticking. Roast until potatoes are golden brown and tender.
Add the Cheese: Remove the baking sheet and sprinkle shredded cheddar cheese evenly over the roasted potatoes and sausage. Return to the oven for an additional 5 minutes until the cheese is melted and bubbly.
Garnish and Serve: Once the cheese has melted, take the dish out of the oven. Garnish with freshly chopped parsley and serve hot, optionally with a dollop of sour cream for added creaminess.

Notes

Use halal-certified smoked sausage to keep the recipe pork-free and halal friendly.
You can substitute baby potatoes with russet potatoes, but baby potatoes cook faster and stay tender.
Experiment with different cheeses such as mozzarella, pepper jack, or Monterey Jack for varied flavors and textures.
Do not overcrowd the baking sheet to ensure the potatoes roast properly and become crispy.
Sour cream is optional but adds a nice creamy contrast when serving.
This dish can be doubled easily for larger gatherings.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 2g
Sodium: 850mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 18g
Cholesterol: 45mg