Name: Fat Cake Citys Combo 1 – Regular Russian And Chips Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Cuisine: Russian
Ingredients: 1 piece beef frankfurter or all-beef hot dog; 1 piece hot dog bun (soft split-top or classic); 1 tbs yellow mustard; 1 tbs ketchup; 1 tsp sweet pickle relish; 1 tbs white or red onion (finely chopped); 1 tsp unsalted butter (optional, for toasting bun); 250 ml water (for simmering or boiling frankfurter); 2 pieces russet potatoes (medium); 600 ml vegetable oil (for frying); 1 tsp fine salt; 0.25 tsp black pepper; 0.5 tsp paprika (optional)

Method

Regular Russian (hot dog in a bun)

Prepare frankfurter

Place 250 ml (about 1 cup) of water in a small saucepan and bring to a gentle simmer over medium heat. Add the frankfurter and simmer for 4–5 minutes until heated through. Do not boil vigorously to avoid splitting the casing. Alternatively, you may steam or grill the frankfurter for 4–6 minutes, turning occasionally, until heated and lightly browned.

Toast bun (optional)

If you like a toasted bun, spread 1 tsp butter evenly inside the bun. Place the buttered bun face down in a skillet over medium heat for 30–60 seconds until golden and slightly crisp. Remove from heat.

Assemble hot dog

Place the heated frankfurter into the bun. Add 1 tbsp yellow mustard and 1 tbsp ketchup along the top of the frankfurter. Spoon 1 tsp sweet pickle relish and sprinkle 1 tbsp finely chopped onion over the condiments. Finish with a light sprinkle of black pepper if desired.

Chips (crispy fries-style)

Prepare potatoes

Peel the potatoes if desired (leaving skin on is fine); cut each potato into even sticks about 1 cm (3/8 in) thick. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch, then pat thoroughly dry with clean kitchen towels or paper towels.

Heat oil

Pour approximately 600 ml vegetable oil into a deep heavy pot or deep fryer, filling to about one-third full and leaving headspace. Heat oil to 175°C (350°F). If you don't have a thermometer, heat until a small piece of potato sizzles steadily on contact.

Fry chips

Working in batches to avoid crowding, add a handful of dried potato sticks to the hot oil and fry for 3–4 minutes until pale golden and just tender. Remove with a slotted spoon and drain on paper towels. For extra crispness, increase oil temperature to 190°C (375°F) and return the blanched fries in batches for a second fry 1.5–2 minutes until deep golden and crisp.

Season and serve

Transfer fries to a bowl or plate lined with paper towels to remove excess oil. Immediately sprinkle with 1 tsp fine salt, 1/4 tsp black pepper and 1/2 tsp paprika (if using) and toss gently to coat. Serve hot alongside the assembled Regular Russian.