Jumbo Hotdog Combo Recipe

Potatoes

Wash and scrub the russet potatoes. Cut into 1/4- to 1/3-inch fries (matchstick or classic fry). Place cut fries in a large bowl of cold water and soak 20–30 minutes to remove excess starch; this yields crisper fries.

Veggies & Toppings

While fries soak, dice the white onion into small pieces, shred the iceberg lettuce, slice the tomato into 1/4-inch rounds, and set aside the pickle spears and sport peppers. Measure out mustard, ketchup, relish, mayonnaise and sriracha (if using).

After soaking, drain the fries and pat completely dry with clean towels or paper towels. Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering and about 350°F (if using a thermometer). Working in a single layer, fry the potatoes in batches 3–4 minutes per batch until golden and crisp. Use a slotted spoon to transfer fries to a paper-towel-lined tray. Immediately season with kosher salt, black pepper and smoked paprika. Keep warm in a single layer on a baking sheet in a 200°F oven while you cook the hotdogs.

Heat a large skillet or flat griddle over medium-high heat. Add 1 tablespoon butter or oil and swirl to coat. Place the jumbo hotdogs in the skillet and cook, turning occasionally, until nicely browned and heated through, about 6–8 minutes. Reduce heat if the exterior browns too quickly.

During the last 1–2 minutes of cooking, push hotdogs to the side and add the remaining 1 tablespoon butter or oil to the pan. Place buns cut-side down in the skillet and toast 30–60 seconds until golden and slightly crisp. Remove buns and hotdogs to a plate; keep warm.

Place a toasted bun on a plate. If desired, spread 1 tsp mayonnaise inside each bun. Place one hotdog in each bun.

Top each hotdog with 1 tsp yellow mustard and 1 tsp ketchup (or to taste). Spoon 1½ tablespoons relish or 1–2 pickle chips per dog along the length of the hotdog. Sprinkle about 2 tablespoons diced onion over each dog. Add shredded lettuce and a slice of tomato as preferred. Garnish with 2 sport peppers per dog and serve a pickle spear on the side.

If you like spicy, mix the 4 tsp mayonnaise with 2 tsp sriracha to make a quick spicy mayo and drizzle over the hotdogs or serve on the side for dipping fries.

Plate each hotdog with a generous handful of fries (about 1/2 of the cooked batch per 2 dogs) and serve immediately while hot. Provide napkins—these are big, messy dogs!