1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
2. In a large bowl, toss the diced potatoes with olive oil, salt, and pepper until they are well coated. Spread them evenly on the baking sheet.
3. Roast the potatoes in the oven for about 25 minutes, flipping halfway through, until they are golden brown and tender. Mama Lou always said, “Good potatoes need a little patience and a lot of love”—and it’s true! Don’t rush this step.
4. While the potatoes roast, in a medium skillet over medium heat, sauté the smoked sausage slices until they develop a nice brown crust, about 5-7 minutes. Set aside.
5. In a mixing bowl, combine the ranch seasoning packet, sour cream, mayonnaise, and chopped green onions. Stir until smooth and creamy.
6. Once the potatoes are done, reduce the oven temperature to 350°F (175°C). In a large mixing bowl, gently fold the roasted potatoes and browned sausage slices with the ranch cream mixture.
7. Transfer the mixture back to the baking sheet or a casserole dish. Evenly sprinkle the shredded cheddar cheese over the top.
8. Bake for an additional 15 minutes, or until the cheese is melted and bubbly. If you want a golden crust on top, switch your oven to broil for the last 2 minutes—just watch carefully so it doesn’t burn.
9. Remove from the oven and let it cool for 5 minutes. Garnish with extra chopped green onions before serving.

One of my fondest memories is serving this dish at a family gathering where Ouma and I teamed up to prepare it. Watching everyone gather around, laughing and sharing stories over plates piled high with cheesy ranch potatoes and smoky sausage, reminded me why I cook with such passion—it’s about connection.