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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Frequently paired with

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CLASSIC BLOODY MARY

vodka, spicy bloody mary mix, horseradish, old bay salted rim

spicy · savory · tangy

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Ingredients

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Hot Dogs

4 count beef or pork hot dogs

4 count hot dog buns

2 tbs Butter

4 tsp yellow mustard

4 tsp Ketchup

1/2 cups diced onion (optional)

4 tsp sweet pickle relish (optional)

Fries

3 count russet potatoes

1 cups vegetable oil (for frying)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp paprika (optional)

Method

Fries

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.

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.

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.

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.

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

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.

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.

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.

Serve

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