• In a large mixing bowl (or a zip-top bag), combine the potatoes, peppers, onions, garlic, and oregano. Drizzle with olive oil and season generously with salt and pepper. Toss until everything is evenly coated.

Option 1: In the Oven

• Preheat your oven to 425°F (220°C).
• Spread the mixture on a large rimmed baking sheet in a single layer.
• Roast for 30–35 minutes, stirring halfway, until the potatoes are golden and crispy, and the peppers and onions are soft and caramelized.
• Meanwhile, pan-sear or grill the hot dogs until nicely browned and hot all the way through.
• Once roasted, remove the garlic cloves from their peels (they’ll slip right out), mash them with a fork, and stir into the roasted veggies and potatoes.
• Taste and adjust seasoning — a sprinkle of salt and a little more oregano really bring it to life.

Option 2: On the Grill

• Preheat your grill to medium-high (425°F / 220°C).
• Toss the potatoes with olive oil, salt, pepper, and oregano. Spread them out on a grill-safe pan or foil tray and cook for 20–25 minutes, stirring occasionally, until tender and golden.
• Add the peppers, onions, and garlic (sealed in a foil packet with olive oil, salt, and pepper) to the grill for the last 15 minutes.
• Grill the hot dogs directly over the heat for about 5 minutes, turning until they’re beautifully charred.
• Remove everything from the grill, mash the roasted garlic, and toss it with the potato and pepper mixture.
• Toast your hoagie rolls or buns until warm and slightly crisp. Place a hot dog in each bun and pile on a generous scoop of the roasted potato-pepper-onion mixture.
• These Italian Hot Dogs are hearty, garlicky, and full of that sweet-savory balance from the roasted veggies and oregano. Serve with a side of extra crispy potatoes (because there’s no such thing as too many).