Why You’ll Love Cheesy Ranch Potatoes and Smoked Sausage Recipe

I enjoy this recipe because it’s simple, filling, and perfect for feeding a hungry crowd. I like that everything bakes on one sheet pan, making cleanup easy. The flavors are bold but familiar, and the combination of potatoes, sausage, and cheese always feels comforting and dependable.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 pound smoked sausage 
4 cups baby potatoes, halved or quartered
2 tablespoons olive oil
1 packet ranch seasoning mix (make sure it’s 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)
1/2 cup sour cream (optional, for serving)
Fresh parsley, chopped (optional, for garnish)

Directions

I start by preheating the oven to 400°F (200°C) so it’s hot and ready for roasting. I wash the baby potatoes and cut them in halves or quarters, depending on their size, so they cook evenly. I slice the smoked sausage into 1/4-inch thick rounds.

In a small bowl, I mix the ranch seasoning, garlic powder, onion powder, and black pepper. I place the potatoes in a large bowl, drizzle them with olive oil, and sprinkle over half of the seasoning mixture. I toss everything until the potatoes are evenly coated.

I line a baking sheet with parchment paper and spread the potatoes out in a single layer. I scatter the sliced sausage evenly over the potatoes. I place the pan in the oven and roast for 35 to 40 minutes, stirring halfway through, until the potatoes are golden and tender.

Once roasted, I remove the pan from the oven and sprinkle the shredded cheddar cheese evenly over the top. I return it to the oven for about 5 minutes, just until the cheese is melted and bubbly. I finish with chopped parsley and serve it hot, sometimes with a dollop of sour cream on the side.

Servings and Timing

I make this recipe to serve about 4 to 6 people. The prep time takes me around 20 minutes, the cooking time is about 40 minutes, and the total time comes to approximately 1 hour.

Variations

I sometimes use a mix of cheeses like mozzarella or Monterey Jack for a different flavor. I also like adding bell peppers or onions for extra vegetables. When I want a little heat, I sprinkle in crushed red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven so the potatoes stay crisp, though the microwave works when I’m short on time.

FAQs

Can I use a different type of potato?

I use baby potatoes most often, but diced russet or Yukon gold potatoes work too.

Do I need to boil the potatoes first?

I don’t, because roasting them directly gives the best texture.

Can I make this ahead of time?

I prep everything ahead and bake it fresh when ready to serve.

What cheese melts best?

I find cheddar melts beautifully, but blends work well too.

Can I make this spicier?

I add chili flakes or pepper jack cheese when I want heat.

How do I keep the potatoes crispy?

I make sure they’re spread in a single layer and not overcrowded.

Can I use frozen potatoes?

I prefer fresh, but frozen potatoes can work with a slightly longer bake.

Is this recipe kid-friendly?

I find it very kid-friendly because of the familiar flavors.

Can I cook this in a casserole dish?

I can, but I prefer a sheet pan for better roasting.

What can I serve with this?

I usually pair it with a simple salad or steamed vegetables.

Conclusion

I find this cheesy ranch potatoes and smoked sausage recipe to be a comforting, crowd-pleasing dish that’s easy to make and hard to resist. With crispy potatoes, smoky sausage, and melted cheese, it’s a meal I love serving whenever I want something warm, filling, and satisfying.