Idaho® Potato Dogs
Save the cornbread batter for another day and use Idaho potatoes to create these irresistible corn dogs for the whole family. Pierce your spuds with a fork, rub the skins with olive oil and salt, and bake at 350°F for an hour. While those bake, mix ketchup, mayo, mustard, chili paste, and relish and refrigerate until you’re ready to eat. Once your potatoes are tender, heat vegetable oil to 375°F. Rice your taters and create a mixture containing sour cream, scallions, parmesan, egg, and breadcrumbs. Skewer your dogs and coat them in ¼ cup of your potato mixture. Fry until all sides are evenly brown and season with a pinch of salt while they’re still hot. Wait a few minutes until they cool down, take your chilled sauce out of the fridge, and dig in!
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