Ingredients
- 2 lb baby gold or red potatoes, cut ¾-inch
- 12–14 oz smoked sausage, sliced into ½-inch coins (kielbasa/andouille/turkey)
- 2 tbsp olive or avocado oil
- 1–1½ tbsp dry ranch seasoning (about ½–¾ of a 1-oz packet), to taste
- ½ tsp smoked paprika (optional)
- ¼ tsp black pepper
- Fine salt to taste (ranch is salty—start with a pinch)
- 1½ cups sharp cheddar, freshly shredded (6 oz)
- 2 tbsp sliced green onion or chives, for garnish
- Ranch dressing or sour cream, for serving (optional)
Equipment
- large rimmed sheet pan (13×18)
- Parchment paper
- microwave-safe bowl
- oven
Method
- Heat oven to 450°F. Line a rimmed sheet pan with parchment.
- In a microwave bowl, toss potatoes with 1 tbsp water; cover and microwave 5 minutes. Drain well.
- Toss potatoes with oil, ranch seasoning, paprika, and pepper. Add sausage; spread in one layer.
- Roast 15–18 minutes, stirring once halfway, until potatoes are browned and tender and sausage edges are crisp (165°F heat-through; 160–165°F if starting uncooked).
- Top with cheddar and bake 2–3 minutes to melt. Garnish and serve.
Nutrition
Calories: 600kcalCarbohydrates: 42gProtein: 22gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 1200mgPotassium: 850mgFiber: 4gSugar: 3gVitamin A: 650IUVitamin C: 12mgCalcium: 280mgIron: 2.5mg
Notes
Gluten-free: Most ranch packets are GF—check label.
Dairy-free: Use DF ranch and DF shreds or omit cheese; add extra paprika.
Casserole version: Mix cooked pan with ½ cup sour cream + 1 can condensed cream soup; bake 375°F, 12–15 min bubbly.
Equipment: Large rimmed sheet pan (13×18), parchment, microwave-safe bowl.
Dairy-free: Use DF ranch and DF shreds or omit cheese; add extra paprika.
Casserole version: Mix cooked pan with ½ cup sour cream + 1 can condensed cream soup; bake 375°F, 12–15 min bubbly.
Equipment: Large rimmed sheet pan (13×18), parchment, microwave-safe bowl.
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