Salchipapas Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into matchstick fries about 1/4 inch thick. Place cut fries in a large bowl of cold water and agitate to remove excess starch. Soak for at least 30 minutes, up to 2 hours.

Dry fries

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and prevents crisping.

First fry (blanch)

Heat 1 to 1 1/2 cups vegetable oil in a heavy pot to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until tender but not browning. Remove with a slotted spoon to a baking sheet lined with paper towels. Let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden brown and crispy. Drain on paper towels and immediately season with 1 tsp salt and 1 tsp black pepper, tossing gently to coat.

Slice hot dogs

While fries are resting between blanches or frying, slice each hot dog on the bias into 1/4-inch thick diagonal slices so they have more surface area and crisp evenly.

Pan-sear hot dogs

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced hot dogs in a single layer (work in two batches if needed). Sear without moving for 1–2 minutes until the underside browns, then stir and sear another 1–2 minutes until edges are caramelized and slices are heated through. Remove to a plate lined with paper towel to drain.

Make spicy mayo

In a small bowl combine 1/4 cup mayonnaise and 1 tsp hot sauce (or to taste). Mix until smooth. Adjust heat by adding more hot sauce for spicier mayo.

Signature mild sauce (store-bought or homemade)

If using store-bought signature mild sauce, transfer 1/4 cup to a small serving bowl. To make homemade: whisk together 2 tablespoons mayonnaise (0.125 cup), 1 tablespoon ketchup (0.0625 cup), 1 tsp apple cider vinegar, 1/2 tsp paprika, 1/4 tsp garlic powder, 1/4 tsp sugar, and a pinch (1/8 tsp) salt until smooth.

Divide the hot, crispy fries among 4 serving plates or a large communal bowl.

Top each portion with an even layer of the seared hot dog slices while both components are still hot.

Drizzle ketchup (approx. 2 tablespoons per serving) over the fries and hot dogs in a zigzag pattern.

Drizzle the spicy mayo (about 1 tablespoon per serving) over the top.

Finish with the signature mild sauce (about 1 tablespoon per serving) in a light drizzle.

Optional: scatter chopped cilantro or parsley and sliced scallions over the top for color and freshness. Serve immediately.