This recipe was first published in Taste magazine.
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Ingredients
Slater spuds
Hotdogs
Method
1.Preheat oven to 190°C. Make slices at 2mm intervals in potatoes, stopping just before you cut right through. Lay potatoes on a lined baking tray and drizzle each one with olive oil. Sprinkle with salt and bake for around 30 minutes until crisp, golden and cooked through.
2.Sprinkle with a little more salt and a grind of pepper and serve warm.
3.Brush egg wash onto bread rolls, sprinkle with poppy seeds and finish baking as per packet instructions.
4.Cook the sausages over medium heat in a frying pan or on the barbecue until golden and cooked through.
5.Split a bread roll down the centre and spread generously with tomato relish. Insert a sausage and top with a squirt of mustard.
6.Fix a halved cherry tomato and two gherkins to hotdog with a bamboo skewer.