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The Boat Shed Kitchen

Halal Sausage and Potato Bake

This easy one-pan recipe combines tender roasted baby potatoes with smoky halal sausage and a punchy ranch seasoning. Finished with melty cheddar and a dollop of sour cream, it’s a cozy meal the whole family will love.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1½ pound smoked sausage halal-certified, no pork
  • 4 cups baby potatoes halved or quartered
  • 1½ tablespoons olive oil
  • 1 packet ranch seasoning mix halal-certified
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon black pepper
  • 1½ cups shredded cheddar cheese or your favorite blend
  • ½ cup sour cream optional, for serving
  • Fresh parsley chopped (optional, for garnish)

Method
 

  1. Preheat oven to 400°F (200°C) and line or grease a baking sheet.
  2. Wash and cut baby potatoes. Slice sausage into ¼-inch rounds.
  3. Mix ranch seasoning, garlic powder, onion powder, and pepper.
  4. Toss potatoes with olive oil and half of the seasoning mix.
  5. Spread potatoes on the baking sheet. Top with sliced sausage.
  6. Bake for 35–40 minutes, stirring once, until potatoes are golden.
  7. See full steps with tips & photos → https://theboatshedcafe.com/halal-sausage-and-potato-bake/

Notes

  • Feel free to use sweet potatoes or Yukon golds for a flavor twist.
  • Swap cheddar for mozzarella, Monterey Jack, or a spicy pepper jack.
  • Want more veggies? Add bell peppers or red onions to the sheet pan.