Hot Dog Recipe

Prep

Remove hot dogs from packaging and let sit at room temperature for 5 minutes while you preheat equipment. Split buns open along the top without separating completely.

Cook hot dogs

Heat a large skillet or grill over medium-high heat. Add 1 tablespoon vegetable oil to the skillet and swirl to coat. Place the hot dogs in the pan or on the grill and cook for 6–8 minutes, turning occasionally, until browned and heated through. If grilling, grill over direct medium heat, turning to get even char marks.

Toast buns

In the last 1–2 minutes of cooking, place buns cut-side down on the skillet or grill to toast lightly until golden, about 30–60 seconds. Watch closely to avoid burning.

Assemble

Place one cooked hot dog into each toasted bun. Top each with 1 teaspoon yellow mustard, 1 teaspoon ketchup, about 1 tablespoon diced onion, and 1/2 tablespoon sweet pickle relish (adjust to taste). Serve immediately.

Prep potatoes

Wash and peel the potatoes if desired. Cut each potato into 1/4- to 1/3-inch sticks for classic fries. Rinse the cut potatoes in cold water until the water runs clear to remove excess starch, then pat very dry with paper towels or a clean kitchen towel.

Fry (pan method)

Heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Add the potato sticks in a single layer (cook in batches if necessary) and fry, turning occasionally, until golden brown and crisp, about 6–8 minutes per batch. Use a slotted spoon to transfer fries to a paper-towel-lined tray to drain.

Season

While still hot, sprinkle the fries with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, tossing gently to coat. Serve alongside hot dogs.

Alternative oven method

If you prefer baking, toss the dried potato sticks with 2 tablespoons oil and a pinch of salt, spread in a single layer on a baking sheet, and bake in a preheated 425°F (220°C) oven for 25–30 minutes, flipping halfway, until golden and crisp. Season with salt and pepper before serving.

Fill four glasses with 2 ice cubes each (or 8 total as listed). Pour 1 cup chilled cola into each glass. Garnish each glass with a lemon or lime wedge if using. Serve with the hot dogs and fries.