Plain Hot Dog Recipe

Prepare and cook hot dogs

If simmering: bring 1 cup water to a gentle simmer in a medium saucepan. Add the hot dogs, reduce heat to low, and simmer for 5–7 minutes until heated through. If pan-frying: warm 1 tablespoon oil in a skillet over medium heat and cook hot dogs, turning occasionally, 6–8 minutes until browned. If grilling: preheat grill to medium-high and cook hot dogs 5–7 minutes, rotating to brown evenly.

Toast buns (optional)

Butter the cut sides of the buns lightly. After hot dogs are cooked, place buns butter-side down in the skillet, on the grill, or under a broiler for 1–2 minutes until golden — watch carefully to avoid burning.

Assemble

Place one cooked hot dog into each toasted bun. Add ketchup and mustard to taste (about 1 tsp each per hot dog is suggested).

Prepare potatoes

Wash and peel the potatoes if desired. Cut into 1/4–1/2-inch thick sticks for fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then pat completely dry with kitchen towels.

Cook fries (fryer method)

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Working in batches, fry the potatoes 3–4 minutes for a soft pale fry (blanch). Remove and drain on paper towels. When all batches are blanched, increase oil to 375°F (190°C) and fry batches again 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with salt and pepper.

Cook fries (oven method)

Preheat oven to 425°F (220°C). Toss dried potato sticks with 2–3 tbs oil, spread in a single layer on a baking sheet, and bake 20–30 minutes, turning once, until golden and crisp. Season with salt and pepper when hot.

Serve fries

Pile fries onto a plate alongside the assembled hot dogs. Provide extra ketchup or mustard for dipping if desired.

Place each hot dog with a portion of fries on a plate. Offer ketchup and mustard on the side or pre-applied as preferred. Serve immediately while hot.