Cheesy Ranch Potatoes & Smoked Sausage Skillet
This one-pan meal delivers crispy, golden potatoes, savory slices of smoked sausage, and a blanket of melted, gooey cheese, all tied together with tangy ranch flavor. It's a hearty, family-friendly dinner that comes together in about 35 minutes with minimal cleanup.
Equipment
- Large cast-iron or non-stick skillet
- Medium saucepan
- Colander
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Slotted spoon
- Lid or aluminum foil
Ingredients
- 1.5 lbs Yukon Gold potatoes, diced into ½-inch cubes
- 12 oz smoked sausage beef or pork kielbasa
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese freshly shredded
- ½ cup shredded mozzarella cheese freshly shredded
- ½ cup chicken broth
- Salt, to taste
- Optional: chopped fresh parsley or chives for garnish
- Optional: red pepper flakes for heat
Instructions
- Place diced potatoes in a medium saucepan and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil and cook for 5-7 minutes, until just fork-tender. Drain well in a colander.
- While potatoes boil, heat a large cast-iron or non-stick skillet over medium-high heat. Add sliced smoked sausage in a single layer. Cook for 3-4 minutes per side until deeply browned. Transfer sausage to a plate with a slotted spoon, leaving the rendered fat in the pan.
- Add olive oil to the same skillet. Carefully add the drained potatoes in a single layer (work in batches if needed). Cook undisturbed for 4-5 minutes until the bottom is golden brown. Toss and continue cooking for 5-7 minutes, stirring occasionally, until crispy on all sides.
- Return the browned sausage to the skillet. Sprinkle the entire packet of ranch seasoning over the top and toss to coat evenly. Pour in the chicken broth, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes until the broth reduces slightly.
- Reduce heat to low. Sprinkle shredded cheddar and mozzarella evenly over the top. Cover the skillet with a lid or aluminum foil. Let sit for 2-3 minutes until the cheese is completely melted and bubbly. For a browned top, place under the broiler for 1-2 minutes.
- Remove from heat. Garnish with fresh parsley or chives and a pinch of red pepper flakes if desired. Serve straight from the skillet.
Notes
For best results, use freshly shredded cheese as pre-shredded contains anti-caking agents that prevent smooth melting. You can substitute Yukon Gold potatoes with Russets or red potatoes. Smoked sausage can be replaced with andouille for spice or turkey sausage for a lighter option. To add vegetables, toss in diced bell pepper or frozen broccoli during the last 10 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in a skillet or oven to restore crispness.