Restaurants›The Rec Room Roundhouse›Hot Dog With Fries Recipe

Hot Dog With Fries Recipe

Inspired by The Rec Room Roundhouse
Time50m
Serves4

Make Hot Dog With Fries Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Hot Dogs

Fries

Method

Fries

1

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut each potato into 1/4- to 1/3-inch sticks for classic fries. Place cut fries into a large bowl of cold water and swish to remove surface starch. Let soak 20 minutes (or up to 1 hour) to improve crispiness.

2

Dry and season

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture prevents crisping. Toss the dried fries in a bowl with kosher salt, black pepper, and paprika until evenly coated.

3

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or a deep pot to a depth of about 1 to 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of potato sizzles immediately when added.

4

Fry in batches

Working in 1-2 batches to avoid crowding, carefully add a single layer of fries to the hot oil. Fry until golden and crisp, about 4–6 minutes per batch depending on thickness. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain.

5

Finish and keep warm

If you prefer extra-crispy fries, increase oil temperature to 375°F (190°C) and briefly refry batches for 1–2 minutes. Taste and adjust seasoning, adding a little extra kosher salt while fries are hot. Keep fries warm in a low oven (200°F / 95°C) while you cook the hot dogs.

Hot Dogs

6

Cook the hot dogs

Choose cooking method: For skillet: melt 1 tablespoon butter in a large skillet over medium heat. Add hot dogs and cook, turning occasionally, until browned and heated through, about 5–7 minutes. For boiling: simmer hot dogs in simmering water 4–6 minutes. For grilling: grill over medium heat, turning, 5–7 minutes.

7

Toast the buns

When hot dogs are nearly done, melt the remaining 1 tablespoon butter. Brush cut sides of hot dog buns with melted butter. Place buns cut-side down in the hot skillet (or on the grill) for about 1–2 minutes until lightly golden and toasted.

8

Assemble

Place each cooked hot dog into a toasted bun. Add yellow mustard and ketchup to taste (approximately 1 teaspoon each per dog), and top with diced onion and sweet pickle relish if using.

9

Serve

Serve hot dogs immediately with a generous portion of fries on the side. Provide extra condiments at the table.