Description
This Cheesy Ranch Potatoes and Smoked Sausage recipe is a comforting and flavorful one-pan dinner perfect for busy weeknights. Tender roasted baby potatoes and smoky sausage are tossed with ranch seasoning, then topped with melted cheddar cheese and a creamy sour cream drizzle, finished with fresh green onions for a delicious family-friendly meal.
Ingredients
Scale
Main Ingredients
- 1 ½ pounds baby potatoes, halved or quartered
- 14 oz smoked sausage, sliced into rounds
- 1 tablespoon olive oil
- 1 packet (1 oz) ranch seasoning mix
Toppings and Sauces
- 1 ½ cups shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons milk
- 2 green onions, sliced
Seasoning
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Ingredients: Preheat your oven to 400°F (200°C). Wash and halve or quarter the baby potatoes to ensure even cooking. Slice the smoked sausage into rounds.
- Toss Potatoes and Sausage: In a large mixing bowl, combine the potatoes and sliced smoked sausage with olive oil and the ranch seasoning mix. Toss everything together thoroughly so that the potatoes and sausage are evenly coated with oil and spices.
- Roast Potatoes and Sausage: Spread the mixture out in a single layer on a greased or parchment-lined baking sheet. Roast in the preheated oven for 25–30 minutes, flipping the mixture once halfway through to promote even browning and to ensure the potatoes are tender and golden.
- Prepare Sour Cream Drizzle: While the potatoes are roasting, mix the sour cream and milk together in a small bowl until smooth and creamy. This will be drizzled over the finished dish.
- Add Cheese and Melt: Once the potatoes and sausage are tender and roasted, remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the top. Return the baking sheet to the oven for an additional 3–5 minutes, until the cheese is fully melted and bubbly.
- Finish and Serve: Remove from the oven and drizzle the creamy sour cream mixture over the potatoes and sausage. Top with sliced green onions for a fresh, flavorful garnish. Serve warm as a satisfying main course.
Notes
- You can substitute baby potatoes with red potatoes, Yukon gold, or russet; just adjust chopping size for even roasting.
- For a vegetable boost, add chopped bell peppers or broccoli to the mixture before roasting.
- Use parchment paper on your baking sheet for easy cleanup.
- Leftovers can be refrigerated and reheated well for next-day meals.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 3g
- Sodium: 890mg
- Fat: 35g
- Saturated Fat: 14g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
