1. Preheat your oven to 400°F. Lightly grease a large baking dish or line it with parchment paper.
2. In a large bowl, combine the quartered potatoes with olive oil, ranch seasoning, salt, and pepper. Toss well to coat the potatoes evenly.
3. Spread the potatoes in an even layer in the baking dish. Bake for 20 minutes, or until the potatoes begin to turn golden.
4. Meanwhile, in a skillet over medium heat, cook the sliced smoked sausage until browned, about 5-7 minutes. Remove from heat and set aside.
5. In a small bowl, whisk together the sour cream and milk until smooth.
6. Remove the baking dish from the oven and stir in the browned sausage. Drizzle the sour cream mixture over the potatoes and sausage.
7. Sprinkle the shredded cheddar cheese evenly over the top.
8. Return the dish to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Garnish with chopped parsley before serving.

Mama Lou always said the key to perfect potatoes is ensuring they’re well coated and cooked to a golden brown. This ensures they’re crispy on the outside while soft on the inside.