Prepare the Ingredients:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). This ensures the potatoes will roast nicely and get crispy around the edges.
2. Prep the Potatoes: Wash the baby potatoes and cut them in half or quarters, depending on their size. This helps them cook more evenly and quickly.
3. Slice the Smoked Sausage: Slice the smoked sausage into 1/4-inch thick rounds. This allows the sausage to cook through and infuse its smoky flavor into the potatoes.

Mix the Seasoning and Oil:

1. Combine the Seasonings: In a small bowl, mix together the ranch seasoning, garlic powder, onion powder, and black pepper.
2. Coat the Potatoes: 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.

Assemble the Dish:

1. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
2. Spread the Potatoes on the Sheet: Evenly spread the seasoned potatoes on the baking sheet in a single layer. Make sure they’re not overcrowded so they can roast evenly.
3. Add the Sausage: Scatter the sliced smoked sausage pieces over the potatoes, ensuring they’re evenly distributed.

Bake the Dish:

1. Roast in the Oven: 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.
2. Add the Cheese: 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.

Serve and Enjoy:

1. Garnish and Serve: 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.