Two Hotdog Combo Recipe

Prepare buns

Lightly butter the cut sides of the two hotdog buns with the softened butter (or brush with a little oil). Set a skillet over medium heat.

Toast buns: Place buns butter-side down in the skillet and toast 1–2 minutes until lightly golden. Remove and keep warm.

Cook hotdogs: You can boil, grill, or pan-sear. For pan-sear — place a nonstick skillet over medium-high heat, add the two hotdogs and sear, turning occasionally, about 5–6 minutes until browned and heated through. Alternatively, simmer in gently boiling water for 4–5 minutes or grill for 5–7 minutes, turning to get even char.

Season and assemble: Lightly sprinkle cooked hotdogs with the pinch of salt and black pepper. Place each hotdog in a toasted bun. Add 1 tablespoon mustard and 1 tablespoon ketchup per hotdog, then top with 1 tablespoon diced onion and 1 tablespoon sweet relish each (adjust to taste). Serve immediately.

If making fries (recommended)

Wash and peel (optional) the two russet potatoes. Cut into sticks about 1/4–1/2 inch thick. Place cut fries in a bowl of cold water and soak 20–30 minutes to remove excess starch; then drain and pat very dry with paper towels.

Optional crisping: Toss dried fries with 1 tablespoon cornstarch until lightly coated for extra crispiness.

Frying method: Heat vegetable oil in a deep pot to 325°F (160°C) for the first blanch. Fry batches for 3–4 minutes until soft but not browned; remove and drain. Increase oil to 375°F (190°C) and fry a second time 1–2 minutes until golden and crisp. Drain on paper towels and immediately season with kosher salt and paprika.

Oven-baked method: Preheat oven to 220°C (425°F). Toss dried fries with 2 tablespoons oil, salt, and paprika. Spread in a single layer on a baking sheet and bake 20–30 minutes, turning once, until golden and crisp. Adjust seasoning to taste.

If serving chips instead of fries: Use store-bought potato chips or slice potatoes very thin and bake/fry according to chip recipes; season with salt.

Soda from fountain syrup

If using fountain syrup, mix equal parts syrup and chilled carbonated water (follow syrup bottle directions; commonly 1:1). Fill a paper cup with ice (~1 cup), pour in the prepared soda to about 3/4 cup, leaving room for ice. Serve with straw.

Canned/bottled soda

Chill cans/bottles and pour over ice in a cup when ready to serve.

Iced tea

If selecting tea, steep 2 tea bags in 500 ml hot water for 3–5 minutes depending on strength. Remove tea bags, stir in sugar if desired, then cool to room temperature and pour over ice. Garnish with lemon slice if desired.

Portion the two hotdogs onto plates or a tray alongside a generous serving of fries (about one potato’s worth per person) or a packet of chips. Place the prepared fountain drink or iced tea in the paper cups with ice.

Include napkins and condiments on the side. Serve hot and enjoy.