Ingredients
Scale
- 4 large russet potatoes, diced
- 1 pound smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing or ranch seasoning mix
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Set your oven to 400°F (200°C). Gather all ingredients, wash and dice the potatoes, and slice the smoked sausage. Drizzle the potatoes with olive oil, season with garlic powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Arrange the diced potatoes and sausage slices on a baking sheet or a large oven-safe dish. Roast for about 25-30 minutes, or until the potatoes are tender and golden brown.
- Remove from oven, sprinkle shredded cheddar cheese evenly over the hot potatoes and sausage, then drizzle ranch dressing or sprinkle ranch seasoning mix. Return to the oven for an additional 5-7 minutes until cheese melts.
- Once out of the oven, garnish with chopped parsley. Serve hot for a cheesy, ranch-flavored potato and sausage bake that everyone will love.
Notes
- For a low-carb version, substitute sweet potatoes or cauliflower florets.
- Vegetarians can swap sausage for plant-based alternatives.
- Use dairy-free cheese and ranch dressing to make this dish dairy-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
- Diet: Easy, Family Friendly
Nutrition
- Serving Size: 1 cup
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 70mg