Ingredients
Scale
- 1 pound smoked sausage, sliced into rounds
- 4 cups baby potatoes, halved or quartered depending on size
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup ranch dressing or ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese (optional for extra cheesiness)
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Prepare the potatoes by halving or quartering them for even cooking.
- In a large bowl, toss the potatoes and smoked sausage with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them evenly on the prepared baking sheet. Roast for 25-30 minutes until tender and golden brown.
- While roasting, mix ranch dressing or seasoning with a little water or milk to loosen if using powder. Transfer roasted potatoes and sausage to a large baking dish or skillet. Pour the ranch mixture over evenly and sprinkle with shredded cheddar and mozzarella cheeses.
- Bake in the oven for an additional 10 minutes until cheese is bubbly and golden. For extra cheesy topping, broil for 1-2 minutes watching carefully.
Notes
- Use sweet potatoes or zucchini for a healthier twist.
- Try different sausages like kielbasa or andouille for varied flavors.
- Add sautéed onions, bell peppers, or jalapeños for extra flavor and spice.
- Leftovers can be refrigerated for 3 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Bake, Roast
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 80mg