Ingredients
-
1 pound smoked sausage (halal-certified, sliced into ¼-inch rounds)
-
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
-
½ teaspoon black pepper
-
1 ½ cups shredded cheddar cheese (or a mix of cheeses)
-
½ cup sour cream (optional, for serving)
-
2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
-
Preheat the Oven: Set oven to 400°F (200°C).
-
Prepare the Potatoes: Wash and cut baby potatoes in halves or quarters. Pat dry for extra crispiness.
-
Slice the Sausage: Cut smoked sausage into ¼-inch rounds.
-
Mix Seasonings: In a bowl, combine ranch seasoning, garlic powder, onion powder, and black pepper.
-
Coat the Potatoes: Place potatoes in a large bowl, drizzle with olive oil, and toss with half the seasoning mix.
-
Assemble on Baking Sheet: Line a sheet pan with parchment paper. Spread potatoes in a single layer and scatter sausage slices on top.
-
Roast: Bake for 35–40 minutes, stirring halfway through, until potatoes are golden and tender.
-
Add Cheese: Remove from oven, sprinkle cheddar cheese evenly, and return for 5 minutes until melted and bubbly.
-
Serve: Garnish with parsley and serve hot with sour cream on the side.
Notes
-
For extra crisp potatoes, don’t overcrowd the pan.
-
Swap cheddar for mozzarella or pepper jack for different flavors.
-
Add bell peppers or zucchini for a veggie boost.
-
Freeze leftovers in airtight containers for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dinner, Comfort Food
- Method: Roasting/Baking
- Cuisine: American
- Diet: Gluten Free