recipes

Chicago Style Hot Dog with Crispy Potato Chips

August 18

The Potato Hot Dog Buns from Arnold, Brownberry & Oroweat Bread here are the perfect vessel for this American style dish. Served alongside ridiculously addictive homemade crisps sprinkled with celery salt & smoked paprika, you will be licking your fingers!!

30 mins
Serves 4

Method

Preheat the oven to 180°c/350°f.
Brush the rolls with egg white and scatter with poppy seeds and bake for a couple of minutes in the oven until warmed through and golden. Cool and split until almost halved.
Slice the potatoes very thinly on a mandolin and place in a bowl of cold water for 10 minutes before rinsing (this removes the starch, which allows for ultimate crispiness). Lay out the potato slices on a tea towel or paper towel and dry as much as you can.
Heat the oil in a large deep pan to 160°c/320°f. Add the chips a large handful at a time and cook for 3-4 minutes until very lightly golden. Drain on a wire rack over a baking sheet. While they are still hot, add a pinch of hot smoked paprika and a pinch of celery salt.
Meanwhile, heat a griddle pan to a high heat and coat the frankfurters in the oil. Add to the pan and cook until brown in colour and cooked through.
Put a sausage into each of the buns, top with a good squeeze of mustard, a dill pickle, a scattering of the onion, some wedges of tomato and sport peppers.
Add a squeeze of tomato ketchup and serve with the crispy potato chips.

4 Arnold, Brownberry, Oroweat Potato Hot Dog Buns

1 egg white, lightly beaten

1-2 tsp poppy seeds

4 large beef frankfurters with natural casing

1 tbsp olive oil

For the crispy potato chips:

1 ⅓ lbs floury potatoes

34 fl oz vegetable oil

Good pinch smoked paprika

½ tsp sweet smoked paprika

Celery sea salt to sprinkle

To serve:

French yellow mustard

4 dill pickle spears, quartered

1 small sweet white onion, finely chopped

2 medium vine tomatoes, cut into thin wedges

4-8 sport peppers

Ketchup