Cheesy Ranch Potatoes Sausage (Print Version)
# Ingredients:
→ Main ingredients
01 -
450 g halal-certified smoked sausage, sliced into 6 mm rounds
02 -
900 g baby potatoes, halved or quartered
03 -
2 tablespoons olive oil
04 -
1 packet halal-certified ranch seasoning mix
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon ground black pepper
08 -
170 g shredded cheddar cheese or mixed cheeses
→ For Serving (optional)
09 -
120 ml sour cream
10 -
Fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 200°C to ensure proper roasting of the potatoes.
02 -
Wash the baby potatoes and cut them in half or quarters for even cooking. Slice the smoked sausage into 6 mm rounds.
03 -
In a small bowl, combine the ranch seasoning mix, garlic powder, onion powder, and black pepper.
04 -
Place the prepared potatoes in a large mixing bowl. Drizzle with olive oil and sprinkle half of the seasoning mixture over them. Toss until evenly coated.
05 -
Line a baking sheet with parchment paper or lightly grease it. Spread the seasoned potatoes in a single layer. Evenly distribute the sliced sausage on top.
06 -
Place the baking sheet in the preheated oven and roast for 35–40 minutes, or until potatoes are golden and tender. Stir once halfway through to ensure even roasting.
07 -
Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the potatoes and sausage. Return to the oven for 5 minutes, or until the cheese is melted and bubbling.
08 -
Remove from the oven, garnish with fresh chopped parsley, and serve hot with a dollop of sour cream if desired.
# Notes:
01 -
Cutting the potatoes into smaller, uniform pieces ensures they cook evenly and develop a crisp exterior.
02 -
Use parchment paper to minimize sticking and facilitate cleanup after roasting.
03 -
For varied flavor, experiment with different cheese blends such as pepper jack or Monterey Jack.