Chicago Style Hot Dogs And Fries - cooking recipe

Ingredients

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 yellow mustard
1 cup sweet pickle relish
8 pickle spears, kosher-style
hot pepper, to taste (Sport peppers)
celery salt, to taste

Preparation

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.
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