|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 8g||40%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 5g||18%|
|Total Sugars 8g|
|Vitamin C 59mg||296%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Italian hot dogs are a New Jersey specialty made famous by Jimmy "Buff" Racioppi and his wife Mary. In the early 1930s, Mary Racioppi made the first Italian hot dogs and served them to Jimmy and his friends. The special hot dogs were so popular with their friends, that they opened a restaurant, "Jimmy Buffs," featuring the hot dogs.
The topping ingredients make these Jersey dogs unique. Depending on the restaurant, a New Jersey Italian hot dog may be served in Italian rolls or "pizza bread," which is essentially a round loaf, similar to muffuletta bread, made with pizza dough. The rolls—or quartered round loaves—are filled with hot dogs, fried potatoes, onions, and bell peppers. Grilled hot dogs are featured in this version, but feel free to steam, sauté, air-fry, or deep-fry them.
The fried potatoes and peppers make these hot dogs a dish you could serve for any meal—breakfast, lunch, or dinner! The hot dogs are perfect for a party or tailgating event or add them to your Memorial Day or July 4th menu. For side dishes, consider serving them with a tossed salad or coleslaw. Even though they contain potatoes, you might like some chips or sweet potato fries on the side.
"A fun recipe to make, this is a great twist for hot dog night. The potatoes fried up easily as promised, and the extra veggies were a nice side. With the Italian seasoning and mustard bringing all the elements together, it’s easy to see why Italian hot dogs are a favorite." —Colleen Graham
Vegetable oil, for frying and for the grill
6 all-beef hot dogs
1 1/2 pounds potatoes, quartered and sliced crosswise
1/2 teaspoon kosher salt, or to taste
1 medium onion, sliced
1 medium green bell pepper, cut into thin strips
1 medium red bell pepper, cut into thin strips
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper, or to taste
4 tablespoons spicy brown mustard, more as needed
6 large hot dog buns, torpedo rolls, or pizza bread, toasted if desired
Gather the ingredients.
Prepare a medium (350°F to 375°F) gas or charcoal outdoor grill fire, or indoor grill pan. Lightly oil the grill. Grill the hot dogs, turning frequently until charred on all sides, 5 to 7 minutes. Remove the hot dogs to a platter and keep warm.
Add about 1/2 inch of oil to a large deep, heavy-duty skillet. Heat to 350 F over medium-high heat. Add the potatoes in batches, if necessary, and fry, undisturbed, until browned on the bottom, 2 to 3 minutes. Turn and continue to cook until golden brown and tender, 2 to 3 minutes longer.
Drain on paper towels, then sprinkle lightly with salt.
Remove all but 2 tablespoons of the frying oil from the skillet. Add the onions, peppers, and Italian seasoning. Cook, stirring frequently, until softened, 5 to 7 minutes.
Return the potatoes to the pan. Adjust the seasoning with salt and pepper.
Spread some of the mustard on the bread, then place a hot dog on each. Top with the potatoes, onions, and peppers. Finish with extra mustard, if desired. Serve immediately.
- If using a round loaf of pizza bread or muffuletta bread, cut it into quarters, slice each quarter to make a pocket, and fill with the hot dog and toppings.
- To make a "double" Italian hot dog, add 2 hot dogs to a large roll or half of a round pizza loaf.
Alternate Hot Dog Cooking Methods
- Deep-Fried: Heat about 1 inch of neutral-flavor oil to 350 F in a deep fryer or a deep saucepan over medium-high heat; deep-fry the hot dogs for about 2 minutes, until browned.
- Baked: Preheat the oven to 375 F. Place the hot dogs on a foil-lined baking sheet and bake for about 15 minutes, or until browned.
- Steamed: Fill a saucepan with about 2 inches of water and place a steaming basket in it. Bring the water to a boil and place the hot dogs in the basket. Cover the pan and cook for about 3 to 4 minutes.
- Broiled: Preheat the broiler and arrange the hot dogs on a rack in a rimmed baking pan. Broil the hot dogs for about 3 minutes; turn them over and broil for about 3 to 4 minutes longer.
- Replace the beef hot dogs with smoked sausages, chicken sausages, or cooked Italian sausages.
- For a vegetarian version, make the recipe with your favorite meat-free hot dogs or sausages.
How to Store
- Refrigerate leftover hot dogs in a covered container or zip-close bag for up to 4 days.
- To freeze leftover hot dogs, wrap them in foil and place them in an airtight container or resealable freezer bag. Label the container with the name and date and freeze them for up to 3 months.