Make sure to use a sharp knife and go slow when slicing the potatoes so you can get thin slices that’ll crisp up golden. Then grab a few napkins and bite right into our delicious Chicago-inspired hot dog. Cook, relax, and enjoy!
What You'll Need:
2 potato hotdog buns
¼ tsp poppy seeds
4 uncured New York style beef hot dog
1 kosher dill pickle
1 Tbsp apple cider vinegar
4 packets yellow mustard
2 russet potatoes
1 tsp celery seed
1 small red tomato on the vine
freshly ground black pepper
vegetable or safflower oil
2 rimmed baking sheets
1. Prep Ingredients:
Preheat oven to 425°F. Arrange oven racks in upper and lower thirds of oven. Thinly slice potatoes into ¼-inch rounds (do not peel). Cut the tomato into 6 wedges and slice pepperoncini in half through the stems.
Place potatoes on a rimmed baking sheet and toss with 2 tablespoons olive oil, celery seed, 1 teaspoon salt, and ¼ teaspoon pepper. Roast on lower rack until the potatoes are tender, about 20 minutes.
Open the buns flat, top side up, on a rimmed baking sheet. Brush with 1 teaspoon neutral oil and sprinkle with poppy seeds. Place on top rack and bake until warmed through, about 2 minutes. Transfer to a plate and tent with foil to keep warm.
Meanwhile, remove root end from scallion, slice in half lengthwise then thinly slice. Coarsely chop pickle. Combine scallion, chopped pickle, vinegar, 2 teaspoons sugar, and ½ teaspoon salt in a small bowl.
Broil Hot Dogs:
Switch oven to broil, leaving potatoes in the oven. Brush hot dogs with 1 teaspoon neutral oil and place on rimmed baking sheet on top rack. Broil hot dogs until charred, about 8 minutes. Remove hot dogs and move potatoes to the upper rack and broil until golden brown and crispy, about 2 more minutes.
Assemble Hot Dogs:
Place 2 hot dogs on each bun. Top with mustard, relish, tomato wedges, and pepperoncini. Serve potato chips on the side. Enjoy!
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