Preheat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easier cleanup.

In a large bowl, toss the halved potatoes with olive oil, ranch seasoning, smoked paprika, garlic powder, salt, and pepper until evenly coated.

Add the sliced smoked sausage and any optional vegetables (pepper, onion) to the bowl and toss gently to combine.

Spread the potato–sausage mixture in a single layer on the prepared baking sheet. Avoid overcrowding so the potatoes crisp up.

Roast for 25–30 minutes, stirring once halfway through, until potatoes are tender and edges are golden brown. (If using larger russet cubes, roast 30–35 minutes.)

Remove the sheet from the oven and sprinkle evenly with shredded cheese. Return to the oven for 3–5 minutes, until cheese is melted and bubbly. For a golden top, switch the oven to broil and broil 1–2 minutes—watch closely so it doesn’t burn.

Garnish with chopped parsley or green onions and serve hot. If you added frozen vegetables, stir them in after the initial 25 minutes and roast until heated through (about 5–7 minutes more).

Brown sausage slices in a large skillet over medium heat 3–4 minutes, remove and set aside.

Add potatoes to the skillet with a splash of oil, cover and cook 15–20 minutes, stirring occasionally, until tender.

Return sausage to skillet, stir in ranch seasoning and cheese, cover until cheese melts.