Ingredients
Scale
- 2 lbs (900g) Russet potatoes, diced into bite-sized pieces
- 1 lb (450g) smoked sausage, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup ranch dressing
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Wash and dice potatoes; slice smoked sausage into rounds.
- In a large bowl, toss potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 25-30 minutes until golden and crispy.
- While potatoes roast, cook sausage slices in a skillet over medium heat until browned, about 5-7 minutes. Set aside.
- Transfer roasted potatoes to a large baking dish. Mix in cooked sausage, shredded cheddar, and ranch dressing, stirring gently.
- Bake for an additional 10-15 minutes until cheese is bubbly and golden. Broil for 2 minutes for extra crispiness.
Notes
- For a lighter version, substitute smoked sausage with shredded cooked chicken or turkey breast.
- Ensure ranch dressing and sausage are gluten-free if needed.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: American
- Diet: Gluten-Free (with gluten-free ingredients)
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg