Preheat your oven to 400°F (200°C). This ensures the potatoes will roast nicely and get crispy around the edges.

Wash the baby potatoes and cut them in half or quarters, depending on their size. This helps them cook more evenly and quickly.

Slice the smoked sausage into ¼-inch thick rounds. This allows the sausage to cook through and infuse its smoky flavor into the potatoes.

In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.

Place the halved potatoes in a large bowl. Drizzle with olive oil and sprinkle with half of the ranch seasoning mixture. Toss the potatoes until they’re evenly coated.

Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Evenly spread the seasoned potatoes on the baking sheet in a single layer. Make sure they’re not overcrowded so they can roast evenly.

Scatter the sliced smoked sausage pieces over the potatoes, ensuring they’re evenly distributed.

Place the baking sheet in the preheated oven and roast for 35-40 minutes, or until the potatoes are golden brown and tender. Stir halfway through to ensure even cooking and prevent the potatoes from sticking.

Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the potatoes and sausage. Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Once the cheese is melted, remove the dish from the oven. Garnish with freshly chopped parsley for a pop of color. Serve hot with a dollop of sour cream, if desired.