Preheat your oven to 400°F (200°C) and prepare a large baking dish by lightly greasing it with cooking spray or a little bit of olive oil to prevent sticking.

Wash the potatoes thoroughly under cold running water to remove any dirt or debris.

Peel the potatoes using a vegetable peeler or a knife, if desired, or you can leave the skin on for extra texture and flavor.

Slice the potatoes into thin, uniform rounds, about 1/4-inch thick, so they cook evenly.

Place the sliced potatoes in a large mixing bowl and drizzle with one tablespoon of olive oil.

Sprinkle one teaspoon of garlic powder, one teaspoon of onion powder, one teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the potatoes.

Toss the potatoes in the bowl until they are well-coated with the oil and seasoning mixture.

Cut the smoked sausage into bite-sized pieces, about 1-inch thick.

Add the sausage pieces to the bowl with the seasoned potatoes and toss everything together so the sausage is evenly distributed among the potatoes.

Transfer the sausage and potato mixture into the prepared baking dish, spreading it out in an even layer.

Place the baking dish in the preheated oven and bake for 45 to 50 minutes, stirring halfway through the cooking time to ensure even browning and cooking.

Check the potatoes with a fork after 45 minutes to ensure they are tender and cooked through.

Once the potatoes are tender, remove the dish from the oven.

Sprinkle one cup of shredded cheddar cheese evenly over the sausage and potato mixture.

Return the dish to the oven for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven once the cheese is fully melted and golden in spots.

Let the dish sit for a few minutes to cool slightly before serving.

Before serving, drizzle a tablespoon of sour cream over the top for a creamy, tangy touch.

Garnish the dish with fresh parsley for a pop of color and added freshness.

Serve hot and enjoy your delicious smoked sausage and potato bake!