This twist on a corn dog uses potato instead of a cornbread batter as the breading for a hot dog but it changes the whole dynamic of the classic meat on a stick. Instead of a gritty dense coating, the potato feels surprisingly creamy and light. I was inspired to make these after a recent trip to Puerto Rico where I ate a bunch of little fried snacks coated in a layer of potatoes.
The sauce for these was a mixture of what I would want on french fries and what I would want on a hot dog. I mixed together some mayo, ketchup, chili paste, relish, and mustard to create a tangy and delicious dipping sauce.