Name: Fat Cake Citys Combo 1 Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Russian
Ingredients: 2 pieces beef or pork frankfurter (Russian-style hot dog); 2 pieces hot dog buns (split, soft); 2 tbs yellow mustard; 2 tbs ketchup; 0.25 cups diced onion; 1 tbs butter (for toasting buns); 1 tsp cooking oil (for pan-frying or grilling sausages); 2 pieces russet potatoes; 2 cups vegetable oil (for frying or shallow frying); 1 tsp fine sea salt; 0.25 tsp black pepper; 0.5 tsp paprika (optional); 2 cups cold water (for soaking potatoes)

Method

Russian (Hot Dog)

Prepare and heat sausages

Pat sausages dry with a paper towel. Heat a nonstick skillet or cast-iron pan over medium heat and add 1 tsp cooking oil. When the oil shimmers, add the frankfurters and cook, turning occasionally, until browned and heated through, about 6–8 minutes. If you prefer, you can grill them over medium heat for 6–8 minutes instead.

Toast buns

While sausages cook, spread butter evenly on the cut sides of the buns. When sausages are nearly done, place buns butter-side down in a separate skillet over medium heat or alongside the sausages in the same pan (if space). Toast until golden and crisp, about 1–2 minutes. Remove and keep warm.

Assemble

Place each hot dog in a toasted bun. Spoon 1 tablespoon mustard and 1 tablespoon ketchup over each sausage (adjust to taste). Sprinkle diced onion evenly over each hot dog. Serve immediately alongside the chips.

Chips (Crispy Fries)

Cut and soak potatoes

Wash and peel the potatoes (peeling optional). Cut into 1/4- to 1/3-inch thick sticks for classic chips. Place cut potatoes in a bowl and cover with 2 cups cold water. Soak for at least 20 minutes (or up to 2 hours) to remove excess starch — this yields crisper fries.

Dry and preheat oil

Drain the soaked potatoes and dry them thoroughly with a clean kitchen towel or paper towels. Meanwhile, pour 2 cups vegetable oil into a heavy pot or deep skillet and heat over medium-high until it reaches 350°F (175°C) if using a thermometer. If you don't have a thermometer, heat until a small piece of potato sizzles immediately on contact.

Fry potatoes

Fry the potatoes in batches so they have room and the oil temperature recovers quickly. For each batch, carefully add the dried potato sticks to the hot oil and fry until they are pale and just tender but not browned, about 3–4 minutes. Remove with a slotted spoon to a paper-towel-lined tray. When all batches have been pre-fried, increase the oil temperature to 375°F (190°C) and return the fries in batches to finish crisping and browning, about 2–3 minutes until golden and crisp. Remove and drain on fresh paper towels.

Season

While still hot, sprinkle fries with 1 tsp fine sea salt, 1/4 tsp black pepper, and 1/2 tsp paprika (optional). Toss gently to coat evenly. Serve immediately alongside the Russian hot dogs.