Wash and scrub the potato. Leave the skin on for texture or peel if preferred. Cut potato into evenly sized sticks about 1/3" (8 mm) thick so they cook uniformly.

Soak (optional but recommended)

Place cut fries in a bowl of cold water and soak for 10 minutes to remove excess starch. Drain and pat thoroughly dry with paper towels; moisture will prevent crisping.

Cook (oven method)

Preheat oven to 220°C (430°F). Toss the dried potato sticks with 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, flipping once at the 12-minute mark, until golden and crispy at the edges.

Cook (pan-fry alternative)

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the potato sticks in a single layer (work in batches if needed). Cook 8–10 minutes, stirring or turning occasionally, until browned and tender. Season with remaining salt to taste.

Finish

When fries are done, transfer to a plate lined with paper towel to absorb excess oil (if pan-fried). Taste and add additional salt if needed. Keep warm while you prepare the hot dog.

Hot Dog

Heat sausage

Choose one of the following heating methods: (a) Pan: Heat a small nonstick skillet over medium heat and cook the sausage 4–6 minutes, turning occasionally, until browned and heated through. (b) Boil: Bring a small pot of water to a gentle simmer and add the sausage for 4–5 minutes until heated. (c) Microwave: Place sausage on a microwave-safe plate and heat on high for 30–40 seconds (check and add time as needed).

Prepare bun

Spread 1 teaspoon softened butter evenly inside the hot dog bun. Toast the buttered bun in a skillet for 1–2 minutes over medium heat until lightly golden and warm, or toast under a broiler for 30–60 seconds watching carefully.

Assemble

Place the heated sausage into the toasted bun. Add 1 teaspoon yellow mustard and 1 teaspoon ketchup (or adjust to taste). Serve immediately alongside the fries and optional dipping sauces.

Serving

Portion fries onto a small plate and place the assembled hot dog beside them. Add small rameons of extra ketchup or ranch if desired for dipping. Let food cool slightly before serving to a child; check temperature to avoid burns.