Ingredients
Scale
- 1.5 lbs smoked sausage, sliced
- 1.5 lbs baby potatoes, halved
- 1 cup shredded cheddar cheese
- 1/2 cup ranch seasoning mix
- 1/4 cup melted butter
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice the smoked sausage and halve the baby potatoes. Mix the ranch seasoning with melted butter and olive oil in a small bowl.
- Toss the halved baby potatoes with half of the ranch butter mixture. Spread evenly on a parchment-lined baking sheet and roast for 20-25 minutes until tender and crispy.
- While the potatoes roast, heat a skillet over medium heat and cook the sliced smoked sausage until browned, about 5-7 minutes. Remove from heat.
- Combine the roasted potatoes and cooked sausage in a baking dish. Pour the remaining ranch butter mixture over the top, sprinkle with shredded cheddar cheese, and bake for an additional 10-15 minutes until bubbly and melted.
- Garnish with chopped parsley, serve hot, and enjoy this irresistibly cheesy and smoky dish.
Notes
- You can substitute turkey or chicken sausage for a lighter or different flavor.
- For a low-carb version, omit the potatoes or replace them with vegetables like zucchini or bell peppers.
- This dish can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
- For extra flavor, sprinkle with additional shredded cheese or fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Roasting, Sautéing
- Cuisine: American
- Diet: Low-Carb, Keto option available
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 105 mg