For the Hot Dogs:
• 2 Turano Hot Dog Buns
• 4 Bun Length Hot Dogs, Thin or Regular
• 4 Tablespoons of Chopped Onions
• 4 Sport Peppers
• Mustard, to Taste
For the French Fries
• 1 pound of Russet Potatoes, peeled and sliced
• Vegetable Oil, for frying
• Sea Salt, for seasoning
① Peel and scrub dirt from the potatoes. Alternatively, you can leave the skins on, just be sure to scrub them really well.
② Cut potatoes in four or five vertical pieces, and then cut each piece into sticks of your desired size. (or use that old Veg-o-Matic!)
③ Place potatoes in a large bowl and completely cover them with cold water, then allow them to soak for at least three hours, you can also place them in the fridge and let them soak overnight.
When it’s time to make the French fries, drain the water and blot any remaining water off with a paper towel. (Water can be dangerous when it hits hot oil!)
④ Fill fryer to “fill line" with vegetable oil and heat to 300 degrees. In small batches, fry potatoes for about 5 minutes, potatoes should be soft but not brown! Remove them from fryer and lay them aside on a paper towel-lined baking dish.
⑤ Once potatoes have been pre-fried, turn up the heat on your oil to 400 degrees. Fry the potatoes again until they are golden brown and crispy on the outside. This will take about 10 minutes. Watch them closely.
⑥ Sprinkle fries with sea salt to season.
⑦ Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog buns for 2 minutes or until warm.
⑧ Place two hot dogs in the steamed bun and top with 2 tablespoons of chopped onion, mustard, and sport peppers.
⑨ Serve with fries on top of the double dogs or as a side and enjoy!
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