Cheesy Ranch Potatoes and Smoked Sausage

Why You’ll Love This Recipe

I love how it delivers savory comfort in one easy skillet. The ranch seasoning brings bold, herby flavor to crisp potatoes and sausage, all tied together with melty cheese. It’s quick to prep, customizable, and always hits the spot—especially when I want a hearty, crowd-pleasing meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Ingredients

• diced potatoes (bite-sized, skin-on or peeled)

• smoked sausage (andouille, kielbasa, or your favorite), sliced

• shredded cheddar cheese (or a blend of cheddar and Monterey Jack)

Seasonings & Oil

• ranch seasoning mix (or homemade blend of dried dill, parsley, garlic powder, onion powder, salt & pepper)

• olive oil or vegetable oil

• salt & black pepper

Optional Add‑Ins & Garnish

• diced red or green bell pepper

• chopped green onions or chives

• sour cream or ranch dressing, for drizzling before serving

directions

1. Parboil or microwave potatoes: I cook diced potatoes until just tender (about 5–7 minutes in boiling water or 4 minutes covered in the microwave). This step speeds up crisping later.

2. Sauté potatoes: I heat oil in a large skillet over medium-high heat, add the potatoes, season with ranch mix, salt, and pepper, and cook, stirring occasionally, until golden and crispy—about 10 minutes.

3. Add sausage (and peppers): I push potatoes aside, add sausage slices (and peppers if using), and cook until the sausage is browned and heated through—about 5 more minutes.

4. Combine & cheese it up: I stir the sausage into the potatoes, sprinkle shredded cheese over the top, then cover the skillet briefly until the cheese melts.

5. Garnish & serve: I remove from heat, sprinkle chopped green onions, and drizzle with sour cream or extra ranch dressing if desired.

Servings and timing

• Servings: 4

• Prep Time: ~10 minutes

• Cook Time: ~20 minutes

• Total Time: ~30 minutes

Variations

• Add vegetables: Stir in sautéed onions, mushrooms, broccoli florets, or spinach for extra nutrition and color.

• Spice it up: Use spicy sausage or add a pinch of crushed red pepper or Cajun seasoning.

• Swap the cheese: Try pepper jack for heat, smoked gouda for richness, or queso fresco for a lighter flavor.

• Make it breakfast-friendly: Crack a few eggs over the hot skillet and cover to cook for a tasty breakfast hash twist.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in a skillet over medium with a splash of water or oil to refresh the crispiness. Microwaving works, but the skillet helps restore golden edges.

FAQs

Can I use frozen potatoes?

Yes! I let them thaw slightly, pat dry, and cook as usual—just watch for extra moisture and crisp them well.

Is this recipe gluten-free?

By checking the ingredients in the ranch mix and sausage, I can easily keep it gluten-free. The rest is naturally safe.

Can I make it ahead for meal prep?

Absolutely. I cook everything, cool to room temperature, then portion into containers—reheats well for lunches or dinners.

What other proteins can I use?

I’ve swapped sausage for diced ham, bacon, chorizo, or even shredded rotisserie chicken—any works great!

How do I get extra-crispy potatoes?

Parboiling or microwaving first, then spreading potatoes in a single layer and not stirring too often helps them crisp perfectly.

Conclusion

Cheesy Ranch Potatoes and Smoked Sausage is my go-to for a fuss-free, flavor-packed meal that feels like a treat. With crisp potatoes, savory sausage, and melty cheese, it’s a satisfying one-skillet dinner or weekend brunch. I hope it becomes one of your favorite comfort dishes too!

Print