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Hot Dog Recipe

Inspired by AQUA
Time45m
Serves4

All beef Hummel grilled and served on a hot dog roll with fries.

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Ingredients

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Hot Dogs

Buns & Toppings

Fries

Method

Fries

1

Prepare potatoes

Wash and peel the russet potatoes (optional to leave skin on). Cut each potato into 1/4–3/8 inch thick sticks for classic fries. Rinse the cut fries in cold water until the water runs clear to remove excess starch, then drain and pat thoroughly dry with clean kitchen towels or paper towels.

2

Par-cook (optional for extra crispness)

Bring a pot of salted water to a gentle boil. Add the cut fries and blanch for 3 minutes. Drain and spread on a tray to dry and cool. Alternatively, for faster prep, skip blanching and dry thoroughly before frying or roasting.

3

Fry or roast

For deep-frying: heat 1.5–2 cups vegetable oil in a heavy pot or fryer to 325°F (163°C). Fry the fries in batches for 3–4 minutes until soft but not browned. Remove to paper towels. Increase oil to 375°F (190°C) and fry again in batches until golden and crisp, 2–3 minutes. Drain on paper towels and season immediately with 1 tsp kosher salt, 1/4 tsp black pepper and 1/2 tsp paprika (if using). For oven-roasting: preheat oven to 425°F (220°C). Toss dried fries with 2 tbs oil, spread in a single layer on a rimmed baking sheet, roast 20–25 minutes, turning once, until golden and crisp. Season with salt, pepper and paprika while hot.

Hot Dogs

4

Preheat grill or skillet

Preheat an outdoor grill to medium-high or heat a cast-iron skillet/griddle over medium-high heat. Lightly oil the grill grates or skillet with 1 tbs vegetable oil to prevent sticking.

5

Season and cook hot dogs

Pat the hot dogs dry. Lightly season with 1/2 tsp kosher salt (divide among dogs) and 1/4 tsp freshly ground black pepper. Place hot dogs on the grill or skillet. Grill, turning occasionally, until char marks appear and the hot dogs are heated through and slightly blistered, about 6–8 minutes total. If using a skillet, press gently and rotate to brown evenly. Remove from heat and let rest 1 minute.

6

Toast buns

Spread softened butter evenly inside each bun. Place buns butter-side-down on the grill or skillet for 30–60 seconds, until lightly toasted and golden. Keep an eye on them so they don't burn.

7

Assemble

Place one cooked hot dog into each toasted bun. Top each with about 1/2 tablespoon yellow mustard, 1/2 tablespoon ketchup, 1 teaspoon sweet pickle relish and a small sprinkle (about 1 tablespoon total across all dogs) of diced white onion. Adjust toppings to taste.