Garlic Potato Dog

Prep Time

20 minutes

Cook Time

20 minutes




  • 4 Ball Park Park's Finest™ Signature Seasoned Beef Franks
  • 1 small russet potato
  • 2 teaspoons garlic paste
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon freshly chopped thyme
  • 4 hot dog buns, split top
  • ¼ cup prepared garlic mayonnaise
  • 1 cup fresh or baby arugula
  • ¼ cup freshly grated Parmesan cheese


Boil the potato for 10 minutes, cut in half lengthwise and slice thin. Season with garlic paste, salt, pepper and thyme; set aside until use.

Spray or oil your outdoor grill with cooking oil and preheat to high heat (450-500°F). Grill the hot dogs until golden brown on all sides, about 7-10 minutes.

Toast the hot dog buns on the grill until golden, about 2-3 minutes.

Heat the potato slices on the grill until golden brown, about 7-10 minutes, flipping often until golden.

To build the dogs: spread the mayonnaise between the toasted buns. Divide the potatoes and arugula, place the hot dogs on top and finish with cheese.