Combo 3 Recipe

Prepare potatoes

Wash and peel the potatoes (peel optional). Cut each potato into thick chips approximately 1/2 to 3/4 inch (1.2–2 cm) wide. Rinse the cut potatoes under cold running water until the water runs clear to remove excess starch.

Soak and dry

Place the cut chips in a bowl of cold water and soak for 20–30 minutes (or up to 2 hours refrigerated) to firm them and remove more starch. Drain and pat thoroughly dry with clean kitchen towels or paper towels; moisture will cause oil splatter.

Heat oil for frying

Pour vegetable oil into a deep fryer or large heavy pot to a depth of about 2–3 inches (enough to submerge chips). Heat oil to 325°F (163°C) for the first fry. Use a thermometer for accuracy.

First fry (blanch)

Working in batches, carefully add a portion of dried chips to the oil and blanch for 4–6 minutes until pale, tender but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towel. Let chips rest while you heat oil hotter.

Heat oil to finish

Increase oil temperature to 375°F (190°C). Make sure oil is hot before second fry; this will crisp the outside.

Second fry (crisp)

Fry the blanched chips in batches for 2–4 minutes until golden brown and crisp. Remove, drain well on paper towels or a rack. While still hot, toss gently with kosher salt (about 2 tsp total) and black pepper if using. If desired, toss with 1 tbs neutral oil and 2 tsp vinegar for seasoning variation. Keep warm in a low oven (200°F / 95°C) in a single layer while finishing sausages.

Prep and slice

If the Russian-style sausages are raw/uncooked, ensure they are fully cooked according to package instructions. For ready-to-eat smoked varieties, simply pat dry. Optionally score each sausage along the length or make shallow diagonal cuts to promote even browning.

Pan-fry

Heat 1 tablespoon butter or oil in a skillet over medium heat. Add the 3 Russian sausages and fry, turning occasionally, until evenly browned and heated through, about 6–8 minutes. If you scored them, cook slightly longer to brown inside the cuts. Remove to a plate and tent loosely with foil to keep warm.

Optional garnish

Thinly slice the half onion and sauté in the same pan for 2–3 minutes until translucent and lightly browned; serve alongside the sausages if desired. Provide mustard (1 tsp per sausage) for serving.

Prep vienna frankfurters

Pat the 3 Vienna sausages dry. Make a single shallow diagonal cut on each or leave whole.

Brown quickly

Heat 1 teaspoon butter or oil in a small skillet over medium-high heat. Add the Vienna sausages and sear, turning frequently, for 2–3 minutes until they have a light browned exterior and are heated through. Remove and keep warm.

Serve with ketchup

Plate each Vienna with about 1 teaspoon ketchup for dipping.

Divide the large chips onto a serving platter or individual plate. Place the 3 browned Russian sausages and 3 Vienna sausages alongside the chips. Add mustard for the Russians and ketchup for the Viennas. Sprinkle chopped parsley over the chips for color if using. Serve immediately while chips are hot and sausages are warm.