This Sheet Pan Hot Dogs and Roasted Potatoes is an easy and delicious change from regular hot dogs in a bun. Everything cooks on one sheet pan, so cleanup is a breeze.
Everything You Need To Make Hot Dogs And Potatoes At Home
- Hot dogs - in this recipe, I used uncured beef hot dogs.
- Potatoes - Russet potatoes are best. However, you can use whatever kind of potato you have available. Make sure to scrub it well. Peeling is optional.
- Garlic powder - to add flavor to our potatoes.
- Italian seasoning - you can swap with dried thyme or oregano.
- Dill - we use it for garnish. Dill and potatoes belong together.
- Olive oil - swap with avocado oil if you want.
How To Make Sheet Pan Hot Dogs And Potatoes
- Scrub your potatoes, wipe them with a paper towel, and cut them into small chunks. Combine with olive oil, garlic powder, Italian seasoning, salt, and pepper. Bake the potatoes at 400F for about 30-35 minutes, stirring halfway through.
- Add hot dogs to the potatoes and bake for 10 more minutes until the internal temperature reaches 165F.
- Remove hot dogs and potatoes from the oven, sprinkle with fresh dill, and serve.
Recipe Variations
I kept this recipe super simple with just a couple of ingredients. However, you can also add other vegetables depending on what you have available.
Some other veggies that will work well in this recipe:
- Zucchini, cut into half moons
- Bell peppers, deseeded and cut into thin strips
- Carrots, diced
- Red onion, cut into wedges
- Sweet potatoes, peeled and cut into small chunks.
How to Store Leftover Hot Dogs and Potatoes
Place the leftovers in the airtight container and refrigerate for 3 to 4 days. I don't recommend freezing it because potatoes can turn grainy or watery once defrosted.
Reheat in the oven. This will bring back the crispiness. 5-10 minutes at 400 F should suffice.
More Sheet Pan Recipes
Recipe
Sheet Pan Hot Dogs and Potatoes
Ingredients
- 2 ½ pounds potatoes diced
- 5 hot dog sausages diced
- ½ teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons olive oil
- ¼ cup dill chopped for garnish
Instructions
- Preheat the oven to 400 F and line a large baking sheet with parchment paper.
- In a large bowl, combine potatoes, Italian seasoning, garlic powder, salt, pepper, and olive oil. Spread the potatoes on a baking sheet and bake for 30-35 minutes, stirring halfway through until potatoes are tender.
- Remove the baking sheet from the oven, add hot dogs, and bake for 10 more minutes until the internal temperature reaches 165F.
- Remove from the oven, sprinkle with fresh dill, and serve immediately.
Notes
- For stirring the potatoes, I love using a metal fish spatula. That way, if something gets stuck, you can gently nudge it. Also, if your potatoes are sticking to the parchment, drizzle them with 1 more tablespoon of olive oil.
- Don't overcrowd the pan. If you want to double the batch, I recommend baking it on a separate baking sheet.
- Place the leftovers in the airtight container and refrigerate for 3 to 4 days. I don't recommend freezing it because potatoes can turn grainy or watery once defrosted.
- Reheat in the oven. This will bring back the crispiness. 5-10 minutes at 400 F should suffice.
Nutrition
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Leave a Reply