Salchipapa

🧂 Ingredients

• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cumin
• 1 teaspoon Morton kosher salt
• ½ teaspoon black pepper
• 2 pounds large potatoes
• 2 cups vegetable oil
• 1 tablespoon vegetable oil
• 1 pound beef hot dogs,

  cut into thick slices on the diagonal
• ketchup, mustard, mayonnaise,

  all optional for dipping
• chopped fresh parsley,

  optional garnish

Instructions

• 1 In a small bowl, combine paprika, garlic powder, onion powder, cumin, salt, and
  pepper to create the spice mix for the potatoes. Set aside. 
• 2 Peel potatoes and cut them into French fry shapes – either thick strips or thin
  shoestring fries, depending on your preference. 
• 3 Place cut potatoes in a large bowl of cold water to remove excess starch. Allow
  them to soak for 15 minutes, then drain and pat them very dry with a kitchen
  towel. 
• 4 Meanwhile, heat vegetable oil in a large, deep skillet or deep-fryer, to around
  375°F.
• 5 Carefully add potato fries to the hot oil in batches, making sure not to
  overcrowd the skillet. Fry until they are golden brown and crispy, which usually
  takes about 5-6 minutes per batch, depending on size of potato fries. Remove
  fries from oil using a slotted spoon and place them on paper towels to drain any
  excess oil.
• 6 Transfer fries to a large mixing bowl and sprinkle the spice mix over them. Toss
  fries gently to evenly coat with the spices.
• 7 While potatoes are frying, cook the hot dogs. Heat a grill pan or skillet over
  medium to medium-high heat. Add 1 tablespoon vegetable oil. Once hot, add beef
  hot dogs slices. Cook 3-5 minutes per side, or until they are nicely browned.
• 8 Spread seasoned fries on a serving platter, then top with sausage slices.
  Garnish with chopped fresh parsley. Offer ketchup, mustard, and/or mayonnaise
  for dipping.

Nutrition Info