Feltman's Recipes: Foil Franks & Potatoes

The Original Original

Recipes

Feltman's Recipes: Foil Franks & Potatoes

Yields: 4


Ingredients

  • One 1-lb. pack Feltman’s of Coney Island hot dogs 
  • 1 ½  lbs. red bliss potatoes, quartered
  • 1 small onion, chopped
  • ¼ cup fresh parsley, chopped 
  • 1 Tbsp. extra virgin olive oil  
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground oregano
  • Kosher salt and fresh ground black pepper, to taste

Method 

  • Grill hot dogs on high heat for approx. 5 minutes or on a large skillet set to medium heat for approx. 6-7 minutes, until desired char is achieved. Let rest for approx. 5 minutes to cool.
  • Once cool, cut hot dogs into ½-in. slices and combine in a large bowl with quartered potatoes, chopped onion, olive oil, and diced parsley. Add Kosher salt and fresh ground black pepper, to taste.
  • Divide mixture amongst 4 individual sheets of heavy duty foil (approx. 12x16 in.), spooning each portion into the center of the sheet and folding tightly to create four individually-sealed packets.  
  • Grill packets on medium heat for approximately 12-15 minutes on each side until potatoes are soft enough to cut with a fork.
  • Remove packets from grill; carefully open to allow steam to escape before serving. 

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The Original Way

1

Feltman's deli style mustard

2

Sauerkraut

3

Onion

There’s no wrong way to eat a Feltman’s hot dog. But the truly original way is on a potato bun with a healthy serving of Feltman’s Deli Style Mustard, made with apple cider vinegar.

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Bring the original experience to life, inspired by Feltman’s original mustard and made with apple cider vinegar for a truly tantalizing zing.

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