Some weeknights call for a “one pan, zero drama” dinner. This One-Pan Cheesy Ranch Potatoes and Smoked Sausage is exactly that: crispy-edged potatoes, smoky sausage, and a ranch-y, melty cheese situation that basically guarantees clean plates.
It’s hearty enough to stand alone, but flexible if you want to toss in veggies or spice it up. The best part? The oven does most of the work while you do literally anything else.
Why You’ll Love This
It’s a full meal on one pan with minimal prep, big comfort-food energy, and the kind of flavor combo (ranch + cheese + smoky sausage) that tastes like you tried way harder than you did.
Ingredients
- 1 1/2 pounds baby potatoes (or Yukon gold), cut into 3/4-inch chunks
- 14 ounces smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 (1-ounce) packet ranch seasoning mix (about 2–3 tablespoons), divided
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional but highly recommended)
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese (sharp cheddar is great)
- 1/2 cup shredded mozzarella (for extra melt)
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons chopped green onions or parsley (optional, for finishing)
- Optional for serving: sour cream or ranch dressing
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easier cleanup (spray foil lightly with oil so nothing sticks).
- In a large bowl, toss the potato chunks with olive oil, about 3/4 of the ranch seasoning, garlic powder, smoked paprika (if using), and black pepper until evenly coated.
- Spread the potatoes on the sheet pan in a single layer. Give them space—crowding = steaming, and we want crisp edges. Roast for 20 minutes.
- Meanwhile, slice the smoked sausage. If you want extra browning, you can pat the slices dry with a paper towel (small step, big payoff).
- After the first 20 minutes, pull the pan out and flip/stir the potatoes. Add the sausage slices and sprinkle the remaining ranch seasoning over everything. Toss right on the pan to coat.
- Return to the oven and roast for 15–20 minutes, or until the potatoes are fork-tender and golden and the sausage is browned at the edges.
- Turn off the oven. Sprinkle the cheddar and mozzarella evenly over the pan, then dot the butter pieces across the top.
- Slide the pan back into the warm oven for 2–3 minutes, just until the cheese melts. Finish with green onions or parsley and serve right away (with sour cream or ranch if you’re feeling extra).
Tips for the Best Results
- Cut potatoes evenly: Similar-sized chunks cook at the same speed, which means no half-raw pieces hiding in the middle.
- Use high heat: 425°F is the sweet spot for crispy edges without drying things out.
- Don’t crowd the pan: If your sheet pan is smaller, use two pans. More surface area = more browning.
- Flip halfway: It’s the difference between “fine” and “wow, these potatoes are good.”
- Add cheese at the end: If you add it too early, it can over-brown and go from melty to tough.
- Adjust salt carefully: Ranch seasoning and sausage both bring salt. Taste first before adding extra.
- Want crispier sausage? Add it after the potatoes have already roasted for 20 minutes, like the recipe says, so it browns instead of drying out.
Variations
- Add a veggie: Toss in bell peppers, broccoli florets, or green beans when you add the sausage. (If using broccoli, keep pieces fairly large so they don’t overcook.)
- Spicy version: Use andouille sausage, add a pinch of cayenne, or finish with sliced jalapeños.
- Buffalo ranch: Drizzle with a little buffalo sauce right after the cheese melts. It’s unreal.
- Extra creamy: After roasting, dollop a few spoonfuls of sour cream over the hot pan and gently toss before adding cheese.
- Swap the cheese: Try pepper jack for heat, Colby Jack for extra melt, or smoked cheddar to lean into the smoky vibe.
- Breakfast-for-dinner: Top each serving with a fried egg and call it a night.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 400°F for 8–12 minutes to bring back the crisp edges, or microwave in 30-second bursts until hot (the microwave is faster, the oven is crispier).
FAQ
Can I use frozen diced potatoes (like hash brown cubes)?
Yes, but expect a slightly softer texture. Use 425°F, spread them out well, and roast the potatoes alone for about 10–15 minutes first to drive off extra moisture before adding sausage. You may need a few extra minutes overall to get browning.
What kind of smoked sausage works best for this recipe?
Kielbasa is classic and mild, while andouille brings more spice and a deeper smoky flavor. Any fully cooked smoked sausage is fine—just slice it and let it brown on the pan near the end so it stays juicy.
Do I need to boil the potatoes first?
Nope. Roasting at high heat with enough oil and space on the pan gets them tender inside and golden outside without an extra pot. Just keep the chunks around 3/4-inch so they cook through on time.
How do I keep the cheese from turning greasy?
Add the cheese after the roasting is done and let it melt in the residual heat (or a turned-off oven). Also, use pre-shredded in a pinch, but freshly shredded cheddar melts smoother and is less likely to get oily.
Can I make this ahead for meal prep?
Yes. Cook it fully, cool, and portion into containers. For the best “just-cooked” vibe, reheat in the oven or air fryer to re-crisp the potatoes. If you know you’re meal prepping, you can also add the cheese when reheating instead of baking it on the first time.