Potato Dogs

Potato dogs are crispy on the outside, creamy in the middle, and filled with hot dog goodness! It’s like what a corndog would be if a corndog was AMAZING! It’s almost like a loaded mashed potato, but fried onto a hot dog! There is a video for this recipe you can watch here!

The idea for this recipe

It’s fair season and I love recreating some of my fair food faves at home. The potato dog is a fun twist on a corn dog that uses a potato mixture as the breading instead of a cornbread batter. It changes the whole dynamic of the classic meat on a stick! I couldn’t believe how creamy and light these actually tasted! I was inspired to make these after a recent trip to Puerto Rico where I ate a bunch of little fried snacks coated in a layer of potatoes.

For the sauce, I tried to think of what I would want on a french fry, and what I would want on a hot dog, and mix them together. I mixed some mayo, ketchup, chili paste, relish, and mustard to create a tangy and delicious dipping sauce.

Make the potato mixture

The scallions and cheese bring the flavor, while the breadcrumbs, egg, and sour cream are more to hold it all together. And of course, the potato makes it awesome!

Skewer the dogs

If you want to do full sized dogs for your potato dogs, go ahead! I prefer to cut them in half for more of an appetizer portion. Put the stick about 3/4 of the way through the hot dog.

Then wrap the dogs with the potato mixture.

Make them all before you start frying to keep the stress levels down. You don’t want your hands covered in potato mixture while a potato dog is burning!

Frying the potato dogs

Fry about 3 minutes in 375 degree vegetable oil. I like to turn them around in the oil so the potato dogs brown nice and evenly.

Lightly season with salt when they come out of the fryer. Allow to cool on a rack if possible.

The sauce for the potato dogs

The sauce is mayo, mustard, ketchup, relish, and chili paste. Just mix it all together in a bowl! I usually don’t like ketchup on a hot dog but you need it for a french fry so I think the combo works.

You can serve the sauce on the side or drizzle it right on top. So good!

Twists on this recipe

You could add other things to the potato mixture that you like with hot dogs or with potatoes. Broccoli maybe? Or some pickles?

For more great hot dog recipes, check out my carbonara dogs, or these cornbread hot dog taco boats!

Print Recipe Pin Recipe

5 from 2 votes

Potato Dogs

Just like corn dogs, but with potato instead of cornbread.

Prep Time30 minutes mins

Cook Time10 minutes mins

potato roasting2 hours hrs

Total Time2 hours hrs 40 minutes mins

Course: Appetizer, Snack

Cuisine: American

Keyword: fried, Hot Dog, Mash-Up, Over the Top

Servings: 10 half-sized potato dogs

Calories: 310kcal

Equipment

• Potato Ricer
• Deep fryer

Ingredients

Potato dog sauce

• 1/4 cup mayo
• 2 tablespoons mustard
• 2 tablespoons sambol chili paste
• 1 tablespoon sweet relish
• 1 tablespoon ketchup

Potato coating mixture

• 3 large Idaho® russet potatoes
• olive oil
• salt
• 1/4 cup chopped scallions
• 1/2 cup grated parmesan cheese
• 1 egg
• 1/2 cup breadcrumbs
• 1/4 cup sour cream

bring it together

• vegetable oil
• 5 hot dogs cut in half
• 10 popsicle sticks

Instructions

• Make the sauce- mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Cover and set in the fridge until ready to use.
• Preheat oven to 350° F.
• Using a fork, poke a few holes into each potato. Rub the potato with olive oil and salt and place on a baking sheet. Bake the potatoes for about an hour and a half until tender.
• Preheat about 3 inches of vegetable oil in a heavy bottom pot to 375° F.
• Peel the potatoes and run them through a potato ricer into a large bowl.
• Add the scallions, parmesan, egg, and breadcrumbs to the potato mixture. Stir well to combine. Add in the sour cream, starting with about half, and stir to combine. Add more as needed until the mixture is smooth but not too wet, it should be stiffer than mashed potatoes.
• Stick a popsicle stick into a hot dog starting at the cut end, and putting it about 3/4 of the way through the dog.
• Take about 1/4 cup of the potato mixture in your hand and press it flat into your palm. Wrap it around the hot dog, adding more as needed. press it to tightly seal. Repeat until you run out of the potato mixture or the hot dogs.
• In a few batches, fry the potato dogs, flipping a few times to evenly brown on all sides. Remove from oil to a drying rack or paper towel and season with a pinch of salt.
• Serve the potato dogs with the sauce on the side, or drizzled on top if desired.

Nutrition

Calories: 310kcal | Carbohydrates: 23g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 388mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 2mg