1 pound smoked sausage, sliced into 1/4-inch rounds

4 cups baby potatoes, halved or quartered

2 tablespoons olive oil

1 packet ranch seasoning mix

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese (or blend)

1/2 cup sour cream (optional)

Fresh parsley, chopped (garnish)

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Wash the baby potatoes and cut them in half or quarters. Slice the smoked sausage into 1/4-inch thick rounds.

3. In a small bowl, mix the ranch seasoning, garlic powder, onion powder, and black pepper.

4. Place the cut potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch mixture. Toss to coat evenly.

5. Spread the potatoes on the prepared baking sheet in a single layer. Scatter the sausage slices evenly among the potatoes.

6. Roast for 35-40 minutes until golden and tender, stirring halfway through.

7. Remove from oven, sprinkle cheddar cheese over the top, and bake for another 5 minutes until melted.

8. Garnish with parsley and serve hot with sour cream.

Spice It Up: Use spicy sausage or add red pepper flakes for heat.

Halal Friendly: Use halal-certified beef or turkey sausage to suit dietary preferences.

Serving Size: Cut potatoes into uniform pieces to ensure they roast evenly with the sausage.