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- 1 lb (450g) baby potatoes, halved - 1 lb (450g) smoked sausage, sliced - 1 cup shredded sharp cheddar cheese The main stars of this recipe are baby potatoes and smoked sausage. Baby potatoes are small and tender. They roast nicely and soak up all the flavors. Smoked sausage adds a rich taste. It brings a nice kick, making each bite satisfying. I love using sharp cheddar cheese for its bold flavor. It melts perfectly and creates a gooey layer on top. - 1 packet ranch dressing mix (approx. 1 oz or 28g) - 2 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon paprika The seasoning is key to making this dish shine. The ranch dressing mix adds a tangy taste that pairs well with the potatoes and sausage. Olive oil helps everything get crispy and golden. Garlic powder gives a warm, savory touch, while paprika adds a hint of smokiness and color. These flavors make each bite a delight. - 1 cup sour cream - Fresh chives, chopped (for garnish) When serving, I like to drizzle sour cream on top. It adds a cool and creamy contrast. Chopped fresh chives not only look great but also add a mild onion flavor. Together, they elevate the dish and make it even more enjoyable. For the full recipe, check out the earlier section. 1. First, preheat your oven to 425°F (220°C). This helps cook the potatoes evenly. 2. In a large bowl, mix the halved baby potatoes with olive oil. 3. Add garlic powder, paprika, salt, and pepper. Toss to coat the potatoes well. 1. Spread the seasoned potatoes on a baking sheet. Make sure they are in a single layer. 2. Roast the potatoes for 20 minutes. They should start becoming tender. 3. While the potatoes roast, mix the sliced smoked sausage with the ranch dressing mix. Make sure the sausage is well coated. 4. After 20 minutes, take out the baking sheet. Toss in the smoked sausage with the potatoes. 5. Return the pan to the oven and roast for another 15-20 minutes. The potatoes should be golden brown and cooked through. 1. In the last 5 minutes of baking, sprinkle the shredded cheddar cheese over the mixture. 2. Wait until the cheese melts and bubbles. 3. Once baked, take it out and let it cool for a few minutes. 4. Drizzle sour cream on top and add chopped chives for a colorful look. For the full recipe, check back on the main article. Enjoy your delicious Cheesy Ranch Potatoes with Smoked Sausage! For this dish, I recommend using baby potatoes. They roast well and stay tender. Yukon Gold or red potatoes are great choices too. When picking potatoes, aim for even sizes. This way, they cook evenly and become perfectly tender. You can boost the flavor of your Cheesy Ranch Potatoes by adding extra seasonings. Try some onion powder or black pepper for a kick. If you want to switch up the meat, turkey sausage or chicken sausage works well. For a vegetarian option, use mushrooms or chickpeas instead. Always preheat your oven to 425°F (220°C). This high heat helps the potatoes get crispy. If your oven runs hot or cool, adjust the cooking time. Check the potatoes after 20 minutes and then again after 15 minutes with the sausage. This way, you’ll get a perfect golden brown finish. {{image_2}} You can switch out the smoked sausage for chicken or turkey sausage. These meats are lighter but still add good flavor. If you want a veggie option, try using mushrooms or tempeh. Both give a nice texture and soak up the ranch flavor. While sharp cheddar cheese is tasty, you can use other types too. Monterey Jack or pepper jack can add a fun twist. If you need a dairy-free choice, try vegan cheese or nutritional yeast. These options melt well and keep the dish creamy. To make this dish even better, add some veggies. Bell peppers, onions, or even zucchini work great. They add color and crunch. You can also spice things up with cayenne pepper or Italian herbs. These spices will give your dish more depth and excitement. To keep your Cheesy Ranch Potatoes tasty, store leftovers in the fridge. Use airtight containers to prevent drying out. This will keep them fresh for up to three days. Before sealing, let the dish cool to room temperature. This helps avoid condensation that can make the potatoes mushy. When it's time to enjoy your leftovers, you can reheat them in several ways. The oven is best for keeping the crispy texture. Preheat the oven to 350°F (175°C) and bake for about 15 minutes. You can also use a microwave, but this may make the potatoes softer. If microwaving, heat in short bursts and stir as needed. Yes, you can freeze Cheesy Ranch Potatoes! To freeze, place cooled portions in freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. When ready to eat, thaw them in the fridge overnight. Reheat in the oven for the best results. This way, your meal still tastes great. For the full recipe, check the earlier section. The best way to reheat this dish is in the oven. Preheat your oven to 350°F (175°C). Place the potatoes and sausage in a baking dish. Cover it with foil to keep moisture in and heat for about 15-20 minutes. This helps keep the potatoes crispy and the cheese gooey. Yes, you can prepare Cheesy Ranch Potatoes ahead of time. Cook the potatoes and sausage as directed. Let them cool, then store them in the fridge for up to two days. When ready to eat, just reheat them in the oven. You can also mix everything but the cheese in advance. Add the cheese just before baking for the best flavor. To make this dish healthier, consider these tips: - Use less cheese or switch to a lower-fat cheese. - Substitute turkey sausage for smoked sausage. - Add more vegetables like broccoli or bell peppers. - Use Greek yogurt instead of sour cream for a lighter option. These changes can help reduce calories and fat while keeping the dish tasty. For the full recipe, check the recipe section. We've covered how to make Cheesy Ranch Potatoes with Smoked Sausage simply and tasty. With baby potatoes, smoked sausage, and sharp cheddar, you create a hearty dish. Season it well with ranch dressing mix, garlic powder, and paprika for flavor. Don't forget the toppings like sour cream and fresh chives. Remember, you can mix and match ingredients for variety. Store leftovers correctly and reheat for the best taste. Enjoy this dish that’s perfect for meals or gatherings!

Cheesy Ranch Potatoes with Smoked Sausage

Indulge in the deliciousness of Cheesy Ranch Potatoes with Smoked Sausage! This easy, comforting dish is perfect for any occasion, packed with flavor from roasted baby potatoes and savory smoked sausage, topped with melted cheddar cheese and drizzled with sour cream. Get ready to impress your family and friends with this irresistible recipe. Click to explore how to create this mouthwatering meal today!
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Ingredients
  

1 lb (450g) baby potatoes, halved

1 lb (450g) smoked sausage, sliced

1 cup shredded sharp cheddar cheese

1 cup sour cream

1 packet ranch dressing mix (approx. 1 oz or 28g)

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Fresh chives, chopped (for garnish)

Instructions
 

Preheat your oven to 425°F (220°C).

    In a large mixing bowl, combine the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Toss well to coat.

      Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.

        Roast the potatoes in the preheated oven for 20 minutes, or until they start to become tender.

          While the potatoes are roasting, mix the sliced smoked sausage with the ranch dressing mix in a separate bowl until coated.

            After 20 minutes, remove the baking sheet from the oven and toss the sausage with the partially cooked potatoes. Return to the oven and roast for an additional 15-20 minutes, or until the potatoes are golden brown and fully cooked.

              In the last 5 minutes of baking, sprinkle the shredded cheddar cheese evenly over the potato and sausage mixture. Return to the oven until the cheese is melted and bubbly.

                Once baked, remove from the oven and let it cool for a few minutes.

                  Drizzle the sour cream over the top, and sprinkle with fresh chives for a colorful finish.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4