Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the potatoes:
Wash and cut the baby potatoes (or red potatoes) into small, bite-sized cubes. If using larger potatoes, you can cut them into 1-inch pieces.
Place the potatoes on the prepared baking sheet.
3. Season the potatoes:
Drizzle the olive oil over the potatoes and toss them to coat evenly.
Sprinkle the ranch seasoning mix over the potatoes, along with a pinch of salt and pepper. Toss everything together until the potatoes are well coated in the seasoning mix and oil.
4. Roast the potatoes:
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden and tender, stirring halfway through for even cooking.
5. Cook the sausage:
While the potatoes are roasting, heat a skillet over medium heat and add the sausage. If using breakfast sausage, crumble it as it cooks; if using smoked sausage, just cook it until it’s browned and heated through. Cook the sausage for about 5-7 minutes, then remove from heat.
6. Combine the potatoes and sausage:
Once the potatoes are roasted and golden, remove them from the oven and add the cooked sausage to the potatoes. Stir everything together to combine.
7. Add cheese:
Sprinkle the shredded cheddar cheese over the top of the potato and sausage mixture. Return the pan to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.
8. Serve:
Remove the dish from the oven and let it cool for a few minutes.
Garnish with chopped green onions or parsley for a fresh touch.
Serve with a dollop of sour cream on the side, if desired.
