Combo 3 – Large Chips, 3 Russians, 3 Viennes Recipe

Prep potatoes

Wash and peel the potatoes. Cut each potato into thick chips — about 1 to 1¼ inch (2.5–3 cm) wide strips so they cook through but remain chunky. Rinse the cut chips in cold water until the water runs clear to remove excess starch.

Soak and dry

Place the rinsed chips in cold water and soak for at least 30 minutes (or up to 2 hours) to further remove starch and help achieve crispness. Drain and pat completely dry with clean kitchen towels or paper towels — moisture will cause oil splatter and reduce crispiness.

Par-cook (optional double-fry method)

Heat oil in a deep fryer or a heavy pot to 320°F (160°C). Fry the chips in batches (do not overcrowd) for 4–5 minutes until they are soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let rest for 10 minutes.

Final fry and season

Increase the oil temperature to 375°F (190°C). Fry the previously par-cooked chips in batches for 2–4 minutes until golden brown and crisp. Remove and drain briefly on paper towels. Immediately season with salt and freshly ground black pepper. Serve hot with malt vinegar or ketchup if desired.

Alternate single-fry method

If you prefer a single fry: heat oil to 350°F (175°C) and fry raw, well-dried chips in batches for 6–8 minutes, turning occasionally, until golden and cooked through. Drain and season as above.

Bring the sausages to room temperature for 10–15 minutes. If frozen, fully thaw and pat dry.

Heat a nonstick or cast-iron skillet over medium heat and add 1 tablespoon of oil or butter. When hot, place the 3 Russian sausages in the pan, leaving space between them.

Cook for 6–8 minutes, turning every 1–2 minutes so all sides brown evenly and the sausage reaches an internal temperature of 160°F (71°C). If they are thick, you may cover the pan for 1–2 minutes to help cook through, then uncover to crisp the casing.

Remove from the pan and let rest for 1–2 minutes before serving alongside the chips.

These smaller Vienna sausages cook faster. Heat a skillet over medium-high heat and add 1 teaspoon of oil or a small knob of butter.

Add the 3 Vienna sausages and sear, turning frequently, for about 3–4 minutes until the skins are lightly browned and slightly blistered. Aim for an internal temperature around 150–160°F (65–71°C) if possible.

Remove and rest for 1 minute. If you prefer them split, make a shallow lengthwise slit before searing to help them brown more and release some steam.