Franks & Potatoes

This is the kind of no-fuss dinner that gets everyone to the table fast. Chunky hot dogs, sauteed green peppers, and onion wedges get topped with frozen potato rounds and baked in a hot oven until everything crisps up and browns.

The caraway seeds and vinegar are what lift this above basic franks-and-potatoes territory. Caraway brings that slightly anise-like warmth you’d find in German or Central European cooking, and the vinegar adds a tangy bite that cuts through the richness of the hot dogs. It’s a small detail that makes a big difference.

Everything cooks in one oven-proof skillet, so cleanup is minimal. The frozen potato rounds go straight on top without thawing, and the high heat gets them golden and crispy while the peppers and franks underneath stay juicy.

Kitchen Tips

• Use a cast iron skillet if you have one. It holds heat evenly and gives the potato rounds a crispier bottom.
• Flip the potatoes at the 15-minute mark. They need heat on both sides to brown properly.
• Cook the peppers and onions until tender-crisp, not soft. They’ll continue cooking in the oven and you want them to keep some bite.
• Toss everything gently before serving so the vinegar-caraway mixture coats the potatoes too.

Variations

• Use smoked sausage or kielbasa instead of franks for a smokier, meatier version.
• Add sauerkraut to the skillet before topping with potatoes for a full German-inspired meal.
• Toss in some diced jalapeño with the peppers for a spicy kick.