Ingredients:

  • 1 lb all-beef hot dogs, sliced into 1-inch rounds
  • 1.5 lbs Yukon Gold potatoes, cubed into ½-inch pieces
  • 3 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Set the oven to 400°F (200°C).
  2. Chop the potatoes into ½-inch cubes and slice the hot dogs into 1 inch rounds. Note: Uniform size ensures everything cooks at the same rate.
  3. Toss the potatoes and hot dogs in a large bowl.
  4. Pour in the melted butter and olive oil.
  5. Sprinkle in the smoked paprika, garlic powder, salt, and pepper. Toss until the mixture looks glossy and orange.
  6. Spread the mixture into a 12x9 inch baking dish. Ensure it's in a single layer.
  7. Bake for 20-25 minutes until the potatoes are fork tender and the hot dogs are mahogany brown.
  8. Pull the dish out and sprinkle the shredded cheddar evenly over the top.
  9. Return to the oven for 5-7 minutes until the cheese is bubbling and browned at the edges.
  10. Garnish with chopped parsley.