Ingredients:

  • 1.5 lbs red or Yukon Gold potatoes, diced into 3/4-inch cubes
  • 14 oz smoked sausage, sliced into 1/2-inch rounds
  • 2 tbsp extra virgin olive oil
  • 1 oz dry ranch seasoning mix
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh chives, finely sliced

Instructions:

  1. Preheat your oven to 400°F (200°C). Dice 1.5 lbs red or Yukon Gold potatoes into uniform 3/4 inch cubes. Note: Uniformity ensures every piece cooks at the same rate.
  2. In a large bowl, toss the potatoes with 2 tbsp extra virgin olive oil and half of the 1 oz dry ranch seasoning mix until every cube is glistening.
  3. Spread the seasoned potatoes in a single layer on a large rimmed baking sheet. Roast for 20 minutes until the edges start to turn pale gold.
  4. While potatoes roast, slice 14 oz smoked sausage into 1/2 inch rounds. Note: Slicing them on a bias looks fancier and provides more surface area for browning.
  5. Remove the pan from the oven carefully. Add the sliced sausage, 1 tsp smoked paprika, 0.5 tsp garlic powder, and the remaining ranch seasoning.
  6. Toss everything directly on the pan using a spatula until the red paprika coats the sausage and potatoes evenly.
  7. Return the pan to the oven and roast for an additional 15 minutes until the potatoes are fork tender and the sausage is sizzling.
  8. Turn the oven off completely. Note: This prevents the cheese from breaking or becoming oily.
  9. Sprinkle 1.5 cups sharp cheddar cheese evenly over the mixture. Let sit in the residual heat for 1-2 minutes until the cheese is molten and bubbling.
  10. Garnish with 2 tbsp finely sliced fresh chives to add a pop of green and a sharp onion bite before serving.