I dreamed up this recipe on a hectic weeknight when I needed a dinner that was hearty, hands-off, and packed with flavor. I had a pack of smoked sausage and a bag of baby potatoes staring at me from the fridge. Inspired by the classic flavors of ranch, I decided to toss them together with cheese and see what happened. The aroma that filled my kitchen as it baked was incredible—smoky sausage, roasting potatoes, and the herby scent of ranch. When I pulled the sheet pan from the oven and saw the potatoes crisp-edged and the cheese perfectly melted, I knew I’d struck gold. That first forkful, with its creamy, tangy, smoky, and savory notes, was an instant family favorite.
Why You’ll Love This Recipe
You are going to love this recipe because it is the ultimate one-pan wonder that delivers maximum flavor with minimal cleanup. It’s the perfect answer for busy weeknights, casual game-day gatherings, or meal prep. The smoked sausage adds a satisfying, savory smokiness, the baby potatoes roast up tender on the inside and crispy on the edges, and the ranch seasoning and cheddar cheese create a creamy, tangy sauce that coats everything in deliciousness. It’s comforting, filling, and incredibly adaptable. Best of all, it all comes together on a single sheet pan, making your dinner—and your cleanup—a total breeze.
Ingredients
- 1 pound smoked sausage (beef, turkey, or chicken sausage work great), sliced into 1/2-inch rounds
- 4 cups baby potatoes (Yukon Gold or red), halved or quartered (to ensure even cooking)
- 1 packet (1 oz) dry ranch seasoning mix
- 3 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1.5 cups shredded cheddar cheese
- 1/3 cup sour cream (optional, for serving)
- 2 tablespoons chopped fresh chives or parsley, for garnish
Let’s talk ingredients. For the smoked sausage, you can use any variety you like—beef, turkey, or chicken smoked sausage all work perfectly. The dry ranch seasoning mix is the flavor powerhouse here; don’t substitute it. It provides that signature herby, tangy flavor that makes this dish so addictive. Cut your potatoes uniformly—if they’re different sizes, halve the larger ones and leave smaller ones whole so everything roasts evenly. For the cheese, shred your own from a block if you can. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. The sour cream for serving adds a wonderful cool, tangy contrast that I highly recommend.
Equipment Needed
- Large rimmed baking sheet (sheet pan)
- Large mixing bowl
- Tongs or a large spoon
- Cutting board and knife
- Measuring cups and spoons
Step-by-Step Instructions
First, I preheat my oven to 400°F (200°C). This high heat is key for getting those potatoes crispy. While it heats, I prepare my ingredients. I wash and dry the baby potatoes, then cut them into halves or quarters so they’re all roughly the same size—this is crucial for even cooking. I slice the smoked sausage into hearty, half-inch rounds. In my large mixing bowl, I combine the potatoes, sausage rounds, olive oil, the entire packet of ranch seasoning, garlic powder, and black pepper.
Now, for the most satisfying part: I use my hands or a large spoon to toss everything together until the potatoes and sausage are completely coated in the oil and vibrant ranch seasoning. The smell at this stage is already fantastic. I then dump the entire mixture onto my ungreased sheet pan and spread it out into a single, even layer. I make sure nothing is too crowded; if the pan looks packed, I’ll use two pans. Crowding leads to steaming, and we want roasting for that perfect texture.(See the next page below to continue…)