Ranch Potatoes Smoked Sausage (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
180 grams shredded cheddar or mixed cheese
02 -
0.5 teaspoon black pepper, ground
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
1 packet ranch seasoning mix (halal-certified version)
06 -
2 tablespoons olive oil
07 -
900 grams baby potatoes, cut into halves or quarters
08 -
450 grams smoked sausage, halal-certified, sliced into 6 mm thick rounds
→ To Serve (Optional)
09 -
Handful of chopped fresh parsley
10 -
120 ml sour cream
# Step-by-Step Directions:
01 -
Throw on some parsley and bring it to the table. If you want, scoop on some sour cream for extra goodness.
02 -
Take the sheet out, top everything with a heap of shredded cheese, and slide it back into the oven for another 5 minutes. You're looking for bubbly, melted cheese all over.
03 -
Roast the tray for about 35 to 40 minutes in your hot oven. Flip everything around about halfway so you get all those crispy bits you want.
04 -
Lay your coated potatoes in a single layer on your prepped baking sheet. Scatter the sausage slices right on top.
05 -
Dump potatoes into a big mixing bowl, pour in the olive oil, and toss with half your seasoning. Get your hands in there and make sure every piece is covered.
06 -
Mix your ranch, garlic powder, onion powder, and black pepper together in a little bowl so it’s ready to go.
07 -
Give the baby potatoes a quick rinse, then chop them into halves or quarters depending on size. Cut the sausage into 6 mm rounds so it cooks evenly.
08 -
Heat your oven up to 200°C. Line your baking tray with paper or spray it so nothing sticks.
# Helpful Notes:
01 -
Spread out your potatoes—don't pack the tray or they won't get crispy.
02 -
Baby potatoes stand up great to roasting and cook up faster than bigger ones.
03 -
You can switch up the cheese if you want—try mozzarella, Monterey Jack, or spicy pepper jack.