Quick Info
- Prep Time: 15 minutes (5 more if you parboil)
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Yield: Serves 5–6
- Course: Dinner / Casserole / Sheet-Pan
- Cuisine: American comfort
- Skill Level: Easy
- Special Equipment: Large rimmed baking sheet (11×17-inch) or 9×13-inch casserole, parchment paper, large bowl
Introduction
The first chilly evening of the season, my family starts hinting about “the ranchy potato dinner.” Translation: a big pan of Cheesy Ranch Potatoes & Smoked Sausage—crispy-edged potatoes, caramelized coins of smoky sausage, melty cheddar, and a scatter of green onions. It’s the kind of meal that makes the kitchen smell like a ballpark and a campfire had the coziest little baby.
I love this recipe because it’s both budget-friendly and crowd-pleasing. You toss, roast, and let the oven do the heavy lifting while you set the table and referee homework. The ranch seasoning brings zippy, herby comfort, the sausage adds that sizzle factor, and a quick broil at the end turns everything irresistibly cheesy. If your house is anything like ours, expect someone to stand at the stove “quality-testing” the crispy bits before the pan hits the table.
Ingredients
Main Ingredients
- 2 lb baby gold or red potatoes, quartered (or 1½ lb russets cut into 1-inch chunks)
- 14 oz smoked sausage or kielbasa, sliced into ½-inch coins (pork, beef, or turkey)
- 1 small red onion, sliced into thick wedges
- 1 red bell pepper, cut into 1-inch pieces (optional but pretty)
- 3 tbsp olive oil
- 1 packet ranch seasoning mix (about 1 oz) or homemade (see Tips)
- ½ tsp smoked paprika (optional, for warmth)
- ¼ tsp black pepper
- 1½ cups shredded sharp cheddar (or Monterey Jack/cheddar blend)
- 2 tbsp unsalted butter, diced (optional for extra gloss)
To Finish
- 2–3 tbsp chopped scallions or chives
- 1–2 tbsp chopped parsley
- Ranch dressing, for drizzling (optional), and hot sauce at the table
Optional / Variations
- Veg Boost: Add 2 cups broccoli florets or halved Brussels sprouts in the last 20 minutes.
- Spicy: Use andouille sausage; add 1 jalapeño (seeded and sliced).
- Lighter: Choose turkey sausage and reduce cheese to 1 cup; swap half the potatoes for cauliflower.
- Different Cheeses: Pepper Jack for heat, mozzarella for stretch, or smoked gouda for campfire vibes.
- Gluten-Free: Most ranch packets are GF, but check labels; otherwise make the homemade blend below.
- Halal: Use halal beef sausage and certified seasonings.
Instructions
Step 1: Heat the Oven & Prep the Pan
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easy cleanup, or use a 9×13-inch casserole if you prefer deeper layers. Place the empty sheet in the oven to heat while you prep—the hot pan jump-starts crisping.
Step 2: Par-Cook (Optional but Worth It)
For extra-crispy potatoes on a weeknight, parboil potato chunks in salted water for 5 minutes, then drain well; or microwave in a covered dish with 2 tablespoons water for 4–5 minutes, just until starting to soften. Let steam-dry 2 minutes. (If skipping this step, add 5–7 minutes to the first roast time.)
Step 3: Toss with Ranch Goodness
In a large bowl, combine potatoes, onion, bell pepper, olive oil, ranch seasoning, smoked paprika, and black pepper. Toss until everything is well-coated. My kids call this “potato confetti”—the herbs speckle the oil, and it smells like game day.
Step 4: Roast the Potatoes
Carefully pull the hot sheet from the oven. Spread the potato mixture in an even layer (don’t crowd—use two sheets if needed). Roast 20 minutes, stirring once halfway so more sides get golden.
Step 5: Add the Sausage
Scatter smoked sausage coins over the potatoes. Dot with butter if using. Roast 12–15 minutes more, until the sausage edges crisp and the potatoes are deeply golden and tender.
Step 6: Make It Cheesy
Sprinkle cheddar all over. Return to the oven until the cheese melts, 3–5 minutes. For browned, bubbly spots, switch to broil for 1–2 minutes—watch closely.
Step 7: Finish & Serve
Shower with scallions/chives and parsley. Drizzle with a thin zigzag of ranch dressing if you love saucy comfort. Serve straight from the pan with a simple green salad or steamed green beans. At our house, the crispy corner pieces mysteriously vanish before plates are passed—chef’s tax, obviously.
Tips & Variations
- Homemade Ranch Seasoning (1 oz/3 tbsp): 1 tbsp dried parsley, 2 tsp dried dill, 2 tsp garlic powder, 1½ tsp onion powder, 1 tsp dried chives, ¾ tsp fine salt, ½ tsp black pepper, ¼ tsp sugar, pinch paprika.
- Crispy Science: Parboiling or microwaving drives steam out so oil can contact the starch—cue shattery edges. Steam-drying the potatoes for 2 minutes after draining is your secret weapon.
- Sheet-Pan vs. Casserole: A sheet pan gives maximum crisp. A casserole is cozy and cheesy; bake covered for the first 20 minutes, then uncover to brown.
- Air Fryer Option: Work in batches at 390°F (200°C)—potatoes 12–15 minutes, shaking once; add sausage 6–8 minutes more; finish with cheese 1–2 minutes.
- Make-Ahead: Toss potatoes with oil + seasonings and refrigerate up to 24 hours; roast cold (add 5 minutes). You can also roast fully, cool, and reheat at 400°F for 8–10 minutes; add cheese during the last 2–3 minutes.
- Balance the Plate: Add a crunchy slaw or a citrusy salad. We love it with a quick “salad bar”—greens, cucumbers, pickled onions, and ranch (naturally).
- Kid Helpers: Let little hands sprinkle cheese and scallions. Mine fight for the honor of “the final cheesy snow.”
- Sodium Watch: Ranch packets and sausage vary—taste the potatoes before salting at the table.
- Double It for a Crowd: Two pans on upper and lower racks; swap positions at the shake-and-stir mark for even browning.
Nutrition
(Per serving, 1/6 of recipe made with pork sausage and 1½ cups cheddar; estimates.)
- Calories: 540
- Protein: 24 g
- Carbs: 38 g
- Fat: 32 g
- Fiber: 4 g
- Sodium: 1,120 mg
- Sugar: 4 g
Final Thoughts
Cheesy Ranch Potatoes & Smoked Sausage is the dish that turns an ordinary weeknight into a little celebration. It’s crispy, cheesy, and deeply comforting—everything we want when the air is nippy and the calendar is bossy. Make it once and I suspect it’ll join your regular rotation right beside chili and sheet-pan nachos. If your crew lands on a house version (pepper jack with jalapeños is our current favorite), tell me—I’m always collecting delicious traditions.
Save this for cheesy ranch potatoes, smoked sausage dinner, sheet-pan comfort food, budget-friendly family meals, and easy casserole recipes. From my ranch-scented, happily noisy kitchen to yours—enjoy every cheesy, crispy bite!
