Ingredients
Serves 4–6
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1 (14 oz) smoked sausage, sliced into coins
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2 pounds baby potatoes, quartered (or russets, diced small)
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1 tablespoon olive oil
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1 packet ranch seasoning mix (or 2 tablespoons homemade)
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1 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt & black pepper to taste
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1 ½ cups shredded cheddar cheese
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1/2 cup shredded mozzarella (optional for extra gooeyness)
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1/2 cup sour cream or ranch dressing (optional for creamy version)
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2 green onions, chopped (for garnish)
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Chopped parsley or chives (optional garnish)
Instructions
Step 1: Prep the Oven & Potatoes
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Preheat your oven to 400°F (200°C).
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In a large bowl, toss potatoes with olive oil, ranch seasoning, garlic powder, onion powder, salt, and pepper.
Step 2: Roast the Potatoes
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Spread the seasoned potatoes on a large baking sheet in a single layer.
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Roast for 25–30 minutes, flipping halfway through, until golden and tender.
Step 3: Add the Sausage
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While the potatoes roast, sear the sausage slices in a skillet over medium-high heat until browned and slightly crispy (about 4–5 minutes).
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Remove from heat and set aside.
Step 4: Combine & Cheese It Up
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Once potatoes are cooked, transfer them to a large oven-safe dish or keep on the tray.
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Add sausage to the potatoes and toss to combine.
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Sprinkle shredded cheddar and mozzarella evenly over the top.
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Return to the oven for 5–10 minutes, or until cheese is fully melted and bubbling.
Step 5: Garnish & Serve
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Remove from the oven, drizzle with sour cream or a dollop of ranch if using.
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Top with green onions and parsley.
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Serve warm and enjoy the cheesy goodness!