Description
These Italian Hot Dogs are hearty, garlicky, and full of that sweet-savory balance from the roasted veggies and oregano. Serve with a side of extra crispy potatoes (because there’s no such thing as too many).
Ingredients
Scale
- 1 lb good-quality hot dogs (natural casing hotdogs)
- 1 lb baby potatoes or Yukon Gold potatoes (cut into ½-inch cubes)
- 3 medium red bell peppers (sliced)
- 2 medium onions (sliced)
- 2 tablespoons extra virgin olive oil (plus more for drizzling)
- 4 garlic cloves (unpeeled and whole)
- 2 teaspoons dried oregano
- Salt and black pepper (to taste)
- 4 to 6 hoagie rolls or hot dog buns (toasted)
Instructions
- In a large mixing bowl (or a zip-top bag), combine the potatoes, peppers, onions, garlic, and oregano. Drizzle with olive oil and season generously with salt and pepper. Toss until everything is evenly coated.
- Preheat your oven to 425°F (220°C).
- Spread the mixture on a large rimmed baking sheet in a single layer.
- Roast for 30–35 minutes, stirring halfway, until the potatoes are golden and crispy, and the peppers and onions are soft and caramelized.
- Meanwhile, pan-sear or grill the hot dogs until nicely browned and hot all the way through.
- Once roasted, remove the garlic cloves from their peels (they’ll slip right out), mash them with a fork, and stir into the roasted veggies and potatoes.
- Taste and adjust seasoning — a sprinkle of salt and a little more oregano really bring it to life.
- Preheat your grill to medium-high (425°F / 220°C).
- Toss the potatoes with olive oil, salt, pepper, and oregano. Spread them out on a grill-safe pan or foil tray and cook for 20–25 minutes, stirring occasionally, until tender and golden.
- Add the peppers, onions, and garlic (sealed in a foil packet with olive oil, salt, and pepper) to the grill for the last 15 minutes.
- Grill the hot dogs directly over the heat for about 5 minutes, turning until they’re beautifully charred.
- Remove everything from the grill, mash the roasted garlic, and toss it with the potato and pepper mixture.
- Toast your hoagie rolls or buns until warm and slightly crisp. Place a hot dog in each bun and pile on a generous scoop of the roasted potato-pepper-onion mixture.
Notes
- For extra flavor, you can add additional herbs or spices according to your preference.
- Serve with a side of your favorite dipping sauces.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking, Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 hot dog
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 50mg