Hot Dog & Fries Recipe
Make Hot Dog & Fries Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hot Dogs
Fries
Equipment & Finishing
Method
Fries
Prep potatoes
Wash and peel the potatoes if you prefer (leaving skin on adds texture). Cut each potato into 1/3-inch (about 8 mm) sticks for a medium-thick fry. Place cut potatoes in a large bowl of cold water and rinse until water runs clear to remove excess starch. Then cover with fresh cold water and soak at least 20 minutes (or up to 2 hours) in the refrigerator.
Par-cook (optional but recommended)
Drain and rinse the soaked potatoes and pat completely dry with clean kitchen towels or paper towels. Heat oil in a deep frying pan or Dutch oven to 325°F (160°C). Working in batches, fry the potatoes for 3-4 minutes until they are just tender but not browned. Remove with a slotted spoon to a plate lined with paper towels to drain. Let cool while you cook the hot dogs (or refrigerate briefly).
Crisp finish
When ready to finish, heat oil to 375°F (190°C). Fry the par-cooked potatoes in batches for 2-3 minutes until golden brown and crisp. Remove with a slotted spoon to a paper-towel-lined tray. Immediately season with kosher salt, black pepper and paprika, tossing gently to combine. Keep warm while you finish the hot dogs.
Hot Dogs
Toast buns
Heat a large skillet or grill pan over medium heat. Spread butter thinly on the inside of each bun (optional). Place buns cut-side down on the skillet and toast 1-2 minutes until lightly golden. Remove and set aside.
Cook sausages
In the same skillet (or on a grill), add a small drizzle of oil or leave as-is if the pan is nonstick. Place hot dog sausages in the pan and cook over medium heat, turning occasionally, for 6-8 minutes until heated through and nicely browned on all sides. If using a grill, cook over medium heat 6-8 minutes, turning for even char. If you prefer steamed dogs, add 1/4 cup water to the pan and cover for 1-2 minutes at the end, then uncover to evaporate remaining water and brown for 30 seconds.
Assemble
Place each cooked sausage into a toasted bun. Top each hot dog with 1 tablespoon yellow mustard, 1 tablespoon ketchup, 1 teaspoon dill pickle relish and a sprinkle of finely chopped onion (about 2 tablespoons per dog). Serve immediately with the hot, seasoned fries on the side.