Chicago Style Hot Dogs and Fries

Recipe by Rita1652
READY IN: 40mins


  • 8
    beef hot dogs, Vienna
  • 2
    lbs idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick washed and towel dried)
  • 8
    hot dog buns
  • 1
    cup onion, chopped
  • 1
    cup fresh tomato, seeded and cut into wedges
  • 1
    cup sweet pickle relish
  • 8
    pickle spears, kosher-style
  • hot pepper, to taste (Sport peppers)
  • celery salt, to taste


  • Preheat the fryer.
  • Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
  • Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top.
  • Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.
  • Game Time!