Cheesy Ranch Potatoes and Smoked Sausage

A comforting one-pan meal featuring golden potatoes, juicy sausage, and melted cheese with zippy ranch flavor.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

2 pounds russet or Yukon Gold potatoes, cut into 1-inch chunks Yukon Golds are creamier inside, while russets roast crisper.
12-14 ounces smoked sausage, sliced into rounds Can use turkey or chicken sausage for a lighter option.
2 tablespoons olive oil or melted butter
2 tablespoons dry ranch seasoning Substitute with dried herbs if out of ranch seasoning.
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese Freshly grated melts smoother.
1 cup shredded Monterey Jack or mozzarella
1-2 tablespoons chopped fresh parsley or green onions For garnish.
Salt and black pepper to taste
Optional for serving: a dollop of sour cream or a drizzle of ranch dressing

Preparation

Preheat your oven to 400°F and line a large baking sheet or roasting pan with parchment paper for easy cleanup.
In a bowl, toss the potato chunks with olive oil, ranch seasoning, garlic powder, onion powder, salt, and pepper until well coated.

Cooking

Spread the potatoes in an even layer on the baking sheet and roast for 20 minutes, tossing halfway through.
After 20 minutes, scoot the potatoes to one side and add the sliced sausage to the other side. Return to the oven for an additional 15 to 20 minutes, or until the potatoes are fork-tender and the sausage is caramelized.
Sprinkle the cheddar and Monterey Jack cheese over the potatoes and sausage. Bake for 5 to 7 minutes until melted and bubbling.
Remove from the oven, scatter with chopped parsley or green onions, taste, and adjust salt if needed. Serve hot.

Ensure to dry potatoes after washing for better crispiness. You can also preheat the pan for extra crispy edges.