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–+ servings
Potato Dogs

Crispy Potato Dogs: A Fun Twist on Classic Corn Dogs

Enjoy crispy potato dogs, a fun twist on classic corn dogs, perfect for game day snacks!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Frying Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 4 dogs
Course: APPETIZERS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 1 cup Mayo Substitute with Greek yogurt for a lighter option.
  • 2 tbsp Mustard Use Dijon or yellow mustard based on preference.
  • 1 tbsp Sambol Chili Paste Substitute with Sriracha for a similar kick.
  • 2 tbsp Sweet Relish Use dill relish for a contrasting flavor.
  • 1 cup Ketchup Can be omitted for a less sweet sauce.
For the Potato Coating
  • 4 medium Idaho® Russet Potatoes Other starchy potatoes can work but may alter crispiness.
  • 2 tbsp Olive Oil Any cooking oil can substitute.
  • 1 tsp Salt Use sea salt or Himalayan pink salt for a different taste.
  • 2 tbsp Chopped Scallions Chives can be used as a mild substitute.
  • 1 cup Grated Parmesan Cheese Use nutritional yeast for a dairy-free option.
  • 1 large Egg A flax egg can serve as a vegan alternative.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs or crushed cornflakes can replace it.
  • 1/2 cup Sour Cream Substitute with Greek yogurt for a lower-fat option.
For Frying
  • 4 cups Vegetable Oil Can substitute with peanut oil for a richer flavor.
  • 4 large Hot Dogs Choose preferred types (beef, turkey, or vegetarian).
  • 4 pieces Popsicle Sticks Used to make the dogs easier to handle.

Equipment

  • heavy pot
  • oven

Method
 

Preparation
  1. Combine mayo, mustard, sambol chili paste, relish, and ketchup in a bowl. Mix well and refrigerate to allow the flavors to blend while you prepare the potato dogs.
  2. Preheat your oven to 350°F. Poke holes in the Idaho® Russet potatoes with a fork, rub them with olive oil and sprinkle with salt. Bake for about 90 minutes until they are tender and easily pierced.
  3. In a heavy pot, heat vegetable oil to 375°F. This temperature is crucial for achieving that golden, crispy exterior.
  4. Once the potatoes are baked and cool enough to handle, peel and ricer them into a large bowl. Mix in chopped scallions, grated Parmesan, egg, breadcrumbs, and sour cream until you have a smooth mixture.
Cooking
  1. Insert a popsicle stick halfway into each hot dog. Grab a handful of the potato mixture and wrap it around each hot dog, sealing it well.
  2. Carefully add the prepared potato dogs to the hot oil. Fry in batches for about 3 minutes, flipping occasionally until both sides are golden brown. Drain on a rack or paper towel, and season with salt.
  3. Plate the potato dogs and serve them with your prepared dipping sauce either on the side or drizzled on top.

Nutrition

Serving: 1dogCalories: 250kcalCarbohydrates: 30gProtein: 7gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1.5mg

Notes

Garnish with additional chopped scallions for added freshness.

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