Salchipapas (Potato Fries and Hot Dogs)
Salchipapas (Potato Fries and Hot Dogs) might be a good recipe to expand your main course recipe box. This recipe serves 4. One portion of this dish contains about 16g of protein, 15g of fat, and a total of 377 calories. For 98 cents per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 155 people have tried and liked this recipe. It is an inexpensive recipe for fans of American food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Head to the store and pick up hotdogs, potatoes, salt, and a few other things to make it today. It is brought to you by My Colombian Recipes. Overall, this recipe earns a super spoonacular score of 94%. Chicago Style Hot Dogs and Fries, Chili Sauce for Hot Dogs, Fries and Hamburgers, and Grilled Chicken Dogs With Sweet Potato Fries are very similar to this recipe.
Servings: 4
Ingredients:
8 hotdogs
4 Large potatoes, peeled
1 cup salsa rosada
Salt
Vegetable oil for frying
Equipment:
pot
bowl
slotted spoon
paper towels
Cooking instruction summary:
Heat the oil in a large heavy pot over medium high heat.Cut the potatoes into about 1/3 inch thick sticks and place them in a bowl with salted cold water.Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.Meanwhile, cut the hotdogs crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those pieces and set aside.With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.Add the hot dogs to the oil and fry for about 2 minutes. Transfer them to a plate lined with paper towels.To serve, divide the fries and hotdogs in equal amounts and serve with salsa rosada on the side.
Step by step:
1. Heat the oil in a large heavy pot over medium high heat.
2. Cut the potatoes into about 1/3 inch thick sticks and place them in a bowl with salted cold water.
3. Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.Meanwhile, cut the hotdogs crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those pieces and set aside.With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.
4. Add the hot dogs to the oil and fry for about 2 minutes.
5. Transfer them to a plate lined with paper towels.To serve, divide the fries and hotdogs in equal amounts and serve with salsa rosada on the side.
Nutrition Information:
covered percent of daily need
