Ingredients
For the potatoes & sausage
1 ½ pounds baby potatoes, quartered
You can also use russet or Yukon gold potatoes. Baby potatoes hold their shape well and cook evenly.
12–14 ounces smoked sausage, sliced into ¼-inch rounds
Any kind—beef, pork, turkey, or andouille if you want spice.
2 tablespoons olive oil
½ medium onion, diced
2 cloves garlic, minced
1 packet (1 ounce) dry ranch seasoning mix
If using homemade ranch mix, use about 2 tablespoons.
½ teaspoon black pepper, or more to taste
Salt, to taste (usually ranch seasoning contains salt, so add lightly)
½ teaspoon paprika (optional, adds color and warmth)
For the cheesy topping
1 cup shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack
2 tablespoons butter (optional for richness)
For garnish
Fresh parsley or sliced green onions
Equipment
Large 12-inch skillet with lid, OR a 9×13 baking dish if using the oven method.
Cutting board and sharp knife
Mixing spoon or spatula
Step-by-Step Instructions (Skillet Method – Most Flavorful)
- Prepare the potatoes
Wash your potatoes thoroughly, especially if using baby potatoes with the skin on. Pat them dry, then quarter them into even pieces.
Tip: Keeping the pieces uniform helps everything cook at the same rate.
- Brown the smoked sausage
Place your large skillet on the stove over medium-high heat. Add the sliced sausage directly to the dry pan—no oil needed at this stage because sausage releases its own fat.
Cook for 3–5 minutes, stirring occasionally, until the slices are browned on both sides. Browning adds a caramelized, smoky flavor.
Remove the sausage from the skillet and set aside on a plate. Leave the flavorful drippings in the pan.
- Cook the potatoes
Add 2 tablespoons olive oil to the skillet. Once hot, add the quartered potatoes in an even layer.
Let them cook for about 4–5 minutes without stirring. This helps create a golden, crispy surface on the potatoes.
After that initial sear:
Stir well
Turn the heat down to medium
Add ½ teaspoon black pepper and a pinch of salt
Continue cooking for 10–12 minutes, stirring every 2–3 minutes.
- Add the onion and garlic
Once the potatoes are starting to soften (you can pierce a piece with a fork with some resistance), add:
½ diced onion
Cook for 3 minutes, until softened and translucent
Add 2 cloves minced garlic and cook another 1 minute
Do not let the garlic burn; it becomes bitter.
- Season with ranch
Sprinkle in the entire packet of dry ranch seasoning mix, along with paprika if using. Stir well so the potatoes are evenly coated with the seasoning.
The ranch mix will cling to the potatoes, creating a savory, herby crust.
- Add sausage back in
Pour the browned sausage slices back into the skillet. Stir to combine everything thoroughly.
Taste a potato—adjust seasoning if needed.
- Add cheese and melt
Lower the heat.
Sprinkle cheddar and mozzarella evenly over the top of the potato-sausage mixture.
Cover the skillet with a lid and let it sit 5–7 minutes. The trapped steam will melt the cheese fully and soften the potatoes the rest of the way.
If you want extra richness, dot 2 tablespoons butter on top before adding the cheese.
- Serve
Once cheese is melted and bubbly, remove from heat. Garnish with chopped parsley or green onions for freshness.
Serve immediately — the dish will be creamy, melty, and incredibly flavorful.
Oven-Baked Method (Extra Crispy Potatoes)
If you prefer crispier potatoes, use this variation:
- Preheat oven to 400°F (205°C).
- Combine everything
On a large baking sheet or in a 9×13 dish, toss together:
Potatoes
Sausage
Onion
Garlic
Olive oil
Ranch seasoning
Pepper
Paprika
Spread it all in one even layer.
- Bake
Roast for 30–35 minutes, stirring halfway through, until potatoes are tender and browned.
- Add cheese
Sprinkle the cheeses over the top and return to the oven for 5–7 more minutes, until melted.
- Garnish
Add parsley or green onions.
Tips, Substitutions & Variations
Make it spicy
Use andouille sausage
Add ½ teaspoon crushed red pepper
Swap cheddar for pepper jack
Make it creamier
Add ¼ cup sour cream when mixing in sausage
Stir in 1–2 tablespoons cream cheese
Add veggies
Bell peppers
Broccoli florets
Zucchini
Add them when you add the onions.
Make it a full meal
Serve with:
Side salad
Cornbread
Roasted vegetables
Eggs (for a breakfast skillet!)
Storage & Reheating
To store
Place leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat
Skillet: reheat over medium heat with a splash of water
Microwave: heat in 30-second intervals
Oven: warm at 350°F for 10–12 minutes