Idaho Potato Dogs
October 21, 2019
It’s fair season and I love recreating some of my fair food faves at home. This twist on a corn dog uses Idaho® potato instead of a cornbread batter as the breading for a hot dog but it changes the whole dynamic of the classic meat on a stick. Instead of a gritty dense coating, the potato feels surprisingly creamy and light. 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.
The sauce for these was a mixture of what I would want on french fries and what I would want on a hot dog. I mixed together some mayo, ketchup, chili paste, relish, and mustard to create a tangy and delicious dipping sauce.
The scallions and cheese bring the flavor, while the breadcrumbs, egg, and sour cream are more to hold it all together. If you want to do full sized dogs for this, go ahead! I prefer to cut them in half for more of an appetizer portion. Wrap the dogs with the potato mixture. Ready for the fryer! Fry about 3 minutes in 375 degree vegetable oil. Lightly season with salt when they come out of the fryer. You can serve the sauce on the side or drizzle it right on top. So good! Check out the video below for the full process.
Idaho Potato Dogs
- 1/4 cup Mayo
- 2 tablespoons Mustard
- 2 tablespoons sambol chili paste
- 1 tablespoon sweet relish
- 1 tablespoon Ketchup
- Potato Mix
- 3 large Idaho® russet potatoes
- Olive Oil
- 1/4 cup Chopped Scallions
- 1/2 cup grated parmesan cheese
- 1 Egg
- 1/2 cup Breadcrumbs
- 1/4 cup Sour Cream
- Vegetable Oil
- 4-5 Hot Dogs cut in half
- 8-10 popsicle sticks
- To make the sauce, mix the mayo, mustard, chili paste, relish, and ketchup in a small bowl. Set aside 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 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. 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.
- One by one, 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.