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image of a realistic top down mise en place shot showing the fresh ingredients baby or red potatoes diced or quartered smoked sausage pork beef turkey or andouille shredded cheese typically cheddar or cheddar blend ranch seasoning mix or ranch dressing olive oil or vegetable oil garlic powder onion powder paprika or smoked paprika salt and black pepper yellow or sweet onion milk or cream for creamy ranch or cheese sauce butter or bacon grease for richness arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Cheesy Ranch Potatoes and Smoked Sausage

This simple one-pan meal features tender potatoes seasoned with zesty ranch, caramelized smoked sausage, and melted cheddar cheese, making it the perfect comforting dinner for busy nights.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs Potatoes baby red potatoes or Yukon Golds, cut into uniform 1-inch pieces
  • 13-14 oz Smoked sausage pre-cooked, such as Kielbasa or Andouille, sliced into ½-inch thick coins
  • 3 tbsp Olive oil divided
  • 1 oz Ranch seasoning mix packet of dry ranch seasoning (or 3 tablespoons homemade)
  • 1 tsp Garlic powder
  • 0.5 tsp Onion powder
  • 0.5 tsp Smoked paprika
  • Salt to taste
  • Black pepper to taste
  • 1.5 cups Shredded cheddar cheese or cheddar-Monterey Jack blend, sharp cheddar recommended
  • 1 Optional: yellow onion small, chopped
  • Optional: bell peppers handful, chopped, for extra color and nutrition
  • Garnish: fresh chopped parsley or green onions

Equipment

  • Large Rimmed Baking Sheet
  • Parchment paper or heavy-duty aluminum foil
  • Large bowl

Method
 

Preheat and Prep
  1. Prep the potatoes: Wash and dice the potatoes into uniform 1-inch pieces. (If using larger potatoes, cut them consistently.)
Season the base
  1. Add the smoked sausage: Slice the smoked sausage into ½-inch coins and add to the bowl. Add the remaining 1 tablespoon of olive oil. If using optional chopped yellow onion or bell peppers, add them now. Toss everything gently.
  2. Spread the mixture onto the prepared baking sheet in a single layer to ensure roasting rather than steaming. Roast for 20 minutes.
  3. Remove the sheet pan from the oven. Using a spatula, flip the potatoes and sausage for even browning. Return to the oven and roast for another 15-20 minutes, or until potatoes are fork-tender and crispy at edges.
  4. Remove from oven and sprinkle the shredded cheddar cheese evenly over the top. Return to oven for 3-5 minutes, until cheese is melted and bubbly (watch closely to avoid burning).
  5. Remove from oven, garnish with fresh chopped parsley or green onions. Let rest for 5 minutes before serving directly from the pan.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 30g

Notes

For crispier potatoes, soak cut potatoes in cold water for 10 minutes before seasoning, then pat dry. Ensure ingredients are in a single layer on the pan. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat in oven at 350°F for 10-15 minutes or in air fryer at 375°F for 5-7 minutes for best texture. This recipe is budget-friendly; use turkey sausage for a lighter option or add broccoli for veggies. Dell-friendly as well.
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