 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
|
I grew up in northern New Jersey, where hot dogs with grilled potatoes were born. It's a combo youâll love. Ingredients:
6 medium yukon gold potatoes (about 3 pounds), halved and thinly sliced |
3 large sweet red peppers, thinly sliced |
3 large onions, peeled, halved and thinly sliced |
1/3 cup olive oil |
6 garlic cloves, minced |
3 teaspoons salt |
1-1/2 teaspoons pepper |
12 bun-length beef hot dogs |
12 hot dog buns, split |
Directions:
1. In a large bowl, combine potatoes, red peppers and onions. In a small bowl, mix oil, garlic, salt and pepper; add to potato mixture and toss to coat.
2. Transfer to two 13x9-in. disposable foil pans; cover with foil. Place pans on grill rack over medium heat; cook, covered, 30-35 minutes or until potatoes are tender. Remove from heat.
3. Grill hot dogs, covered, over medium heat 7-9 minutes or until heated through, turning occasionally. Place buns on grill, cut side down; grill until lightly toasted. Place hot dogs and potato mixture in buns. Serve with remaining potato mixture. Yield: 12 servings (10 cups potato mixture).
|
|