Name: Beef hot dogs with roasted potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 155 g beef hot dogs; 3.5 oz Yukon Gold potatoes, cut into 3/4-inch-thick wedges; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 2.5 oz mixed greens; 1 tsp red wine vinegar; 2 cups water; 2 tbsp yellow mustard

Nutrition

Per serving

601 calories

Protein: 25g; 16% of calories
Carbs: 26g; 17% of calories
Fat: 46g; 67% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 425°F. On a half-sheet pan, toss the potato wedges with two-thirds of the oil, the garlic powder, half the pepper, and most of the salt. Spread in a single layer and roast for 20 minutes.
While the potatoes roast, bring the water to a boil in a small pot. Add the hot dogs and simmer for 5 minutes. Drain the hot dogs and pat them dry. Done when hot and plump, 160°F.
Remove the potatoes from the oven, flip them with a spatula, and roast for 15 minutes more. Done when deep golden brown and tender.
While the potatoes finish, heat a dry 12-inch skillet over medium-high heat. Add the hot dogs and cook for 4 minutes, turning often, until browned and blistered. Remove from the heat. Done when browned and blistered.
In a mixing bowl, whisk the remaining oil, red wine vinegar, and the rest of the salt and pepper. Add the mixed greens and toss to coat. Plate the hot dogs with the mustard, potatoes, and salad.

Nutrition

Ingredients

Instructions

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