Cheesy ranch potatoes and smoked sausage are the kind of dinner that instantly feels like summer: crispy edges, smoky bites, and that ranchy, melty-cheese vibe that tastes like it came straight off a backyard grill.
This is a one-pan situation (hello, easy cleanup) that works for busy weeknights, game days, and “what’s in the fridge?” moments. Serve it with something fresh on the side and call it a win.
Why You’ll Love This
It’s cozy-meets-cookout: golden potatoes roasted until tender, smoked sausage that caramelizes at the edges, and a cheesy ranch finish that pulls it all together. Minimal prep, big flavor, and it feeds a crowd without stressing you out.
Ingredients
- 2 lbs baby potatoes (Yukon gold or red), halved or quartered to 1-inch pieces
- 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
- 2 tbsp olive oil
- 1 (1 oz) packet ranch seasoning mix (or 2 tbsp ranch seasoning)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- 1/2 tsp kosher salt (optional; sausage and ranch can be salty)
- 1 1/2 cups shredded cheddar cheese (sharp is best)
- 1/2 cup shredded mozzarella (for extra melt, optional)
- 2 tbsp melted butter
- 2 tbsp chopped green onions or chives
- Optional for serving: sour cream or ranch dressing, chopped parsley
How to Make It
- Preheat your oven to 425°F. Line a large sheet pan with parchment paper or foil for easy cleanup.
- Prep the potatoes: cut them into evenly sized pieces so they roast at the same speed. Pat them dry with a paper towel for better browning.
- Season: in a large bowl, toss potatoes with olive oil, ranch seasoning, garlic powder, smoked paprika, black pepper, and (if needed) a little salt.
- First roast: spread potatoes in a single layer on the sheet pan. Roast for 20 minutes, then flip/stir to expose new sides to the heat.
- Add sausage: scatter sliced smoked sausage over the potatoes. Roast 12–15 minutes more, until the potatoes are fork-tender and the sausage edges look browned.
- Cheese time: drizzle melted butter over everything (this is the “backyard cookout” magic), then sprinkle cheddar and mozzarella evenly across the pan.
- Melt and brown: return to the oven for 3–5 minutes, just until the cheese is melted. For extra golden tops, broil for 1–2 minutes, watching closely.
- Finish: top with green onions or chives. Serve hot with a little sour cream or ranch drizzle if you’re feeling fancy.
Tips for the Best Results
- Cut the potatoes evenly. One-inch pieces roast fast and stay fluffy inside.
- Don’t overcrowd the pan. If the potatoes are piled up, they steam instead of crisp. Use two pans if needed.
- Pat potatoes dry. Removing surface moisture = better browning and crunch.
- Add sausage later. Smoked sausage is already cooked; adding it midway keeps it juicy while still letting it caramelize.
- Broil carefully. Cheese goes from “perfect” to “oops” fast. Stay nearby for that last minute.
- Taste before salting. Ranch mix and sausage can be salty; you may not need extra.
Variations
- Spicy cookout version: Use andouille sausage and add 1/4 tsp cayenne or red pepper flakes.
- Veggie-loaded: Toss in sliced bell peppers and onions when you add the sausage, or add broccoli florets for the last 10 minutes.
- Bacon ranch upgrade: Sprinkle cooked crumbled bacon over the melted cheese right before serving.
- Different cheeses: Swap cheddar for pepper jack, colby jack, or a smoked gouda for extra grill vibes.
- Air fryer method: Cook seasoned potatoes at 400°F for 15–18 minutes, shaking halfway, then add sausage for 6–8 minutes. Sprinkle cheese and air fry 1–2 minutes more.
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 crispy edges, or microwave in 30-second bursts (it’ll be softer, but still tasty). If you’re reheating a lot, a quick broil at the end re-melts the cheese like new.
FAQ
Can I use frozen potatoes (like diced hash browns) instead of fresh?
Yes, and it’s a great shortcut. Use frozen diced potatoes or hash brown cubes, toss with oil and seasonings, and roast at 425°F. They may cook a bit faster, so start checking around 15 minutes, then add the sausage once they’re getting golden.
What kind of smoked sausage works best for this recipe?
Kielbasa is classic and kid-friendly, while andouille brings more heat and that bold cookout flavor. Any fully cooked smoked sausage works—just slice it thick enough (about 1/2 inch) so it browns without drying out.
How do I keep the cheese from getting greasy?
Use freshly shredded cheese if you can (pre-shredded has anti-caking agents that can affect melting), and avoid overbaking once the cheese goes on. Melt it just until bubbly, then pull the pan.
Can I make cheesy ranch potatoes and smoked sausage ahead of time?
You can roast the potatoes and sausage up to a day ahead, store in the fridge, then reheat on a sheet pan at 400°F until hot. Add the butter and cheese at the end so it tastes fresh and gooey, not reheated and dry.
What should I serve with it to make it feel like a backyard cookout?
Go for something crisp and refreshing: coleslaw, a simple cucumber-tomato salad, corn on the cob, or watermelon. If you want a full spread, add baked beans or a side of grilled veggies.