I slide the sheet pan into the hot oven and roast for 25 minutes. At the halfway mark, I open the oven and use my tongs to give everything a good stir and flip. This promotes even browning on all sides. I can see the potatoes starting to soften and get golden, and the sausage is sizzling. After the initial 25 minutes, I remove the pan from the oven. The kitchen smells incredible—like a smoky, herby feast.
For the grand finale, I sprinkle the shredded cheddar cheese evenly over the entire surface of the hot potatoes and sausage. I return the pan to the oven for a final 5-7 minutes, just until the cheese is fully melted, bubbly, and starting to brown in spots. I pull the pan out and let it cool for a couple of minutes—the cheese will set slightly, making it easier to serve. I garnish with chopped fresh chives or parsley for a pop of color and freshness, and serve it right from the pan.
Pro Tips for Best Results
For the crispiest potatoes, make sure they are completely dry after washing. Any extra moisture will cause them to steam. I also like to toss them in the oil and seasoning first, before adding the sausage, to ensure they’re fully coated. Roasting them at a high temperature (400°F) is non-negotiable for that perfect crispy exterior and fluffy interior.
Don’t overcrowd the pan. If you pile everything on top of each other, the ingredients will steam and become soggy instead of roasting. If your sheet pan seems full, divide the mixture between two pans. Giving each piece some space is the secret to achieving those delicious, caramelized edges on the potatoes and sausage.
Let the dish rest for 5 minutes after it comes out of the oven. This allows the melted cheese to set just enough so it doesn’t slide right off when you try to scoop a serving. It also gives the flavors a moment to meld and makes the dish the perfect temperature for eating.
Common Mistakes to Avoid
The most common mistake is not cutting the potatoes to a uniform size. I made this error once and ended up with a mix of perfectly tender potatoes and undercooked, hard chunks. Take an extra minute to cut them so they’re all roughly the same size—it guarantees everything is done at the same time.
Don’t skip the step of stirring everything halfway through roasting. If you leave it untouched, the bottom might burn and the top won’t brown evenly. That quick stir ensures every piece gets exposure to the hot pan and the oven’s heat for consistent color and crispiness.(See the next page below to continue…)