Salchipapa (Peruvian Hot Dogs and French Fries)

Step 1

Cook a bag of frozen French fries following the package instructions.Sauté sliced hot dogs in a skillet with some oil until lightly browned.Pile hot dogs on top of French fries and serve with sauces of your choosing.

Step 2

Peel the potatoes, and transfer to a large bowl of cold water, keeping them submerged, to prevent discoloration. Working with one potato at a time and using a sharp chef's knife, cut into ½-inch by ½-inch batons; transfer cut potatoes to a second bowl of cold water to prevent discoloration. Repeat with remaining potatoes. Line a rimmed baking sheet with paper towels. Drain potatoes, and transfer to a large pot. Add 2 quarts (1.9L) cold water (and any extra that's needed to just cover the potatoes), vinegar and 2 tablespoons (24g) salt. Bring to a boil over high heat. Boil for 10 minutes. Potatoes should be fully tender, but not falling apart. Drain and spread on prepared baking sheet. Allow to dry for 5 minutes. Meanwhile, combine mayonnaise and olives in a tall-sided cup or jar that just fits the head of an immersion blender. Using an immersion blender, blend on high speed until a smooth, purple sauce forms. Cover and refrigerate until ready to serve. Line a second rimmed baking sheet with paper towels. Heat oil in a 5-quart Dutch oven or large wok over high heat to 400°F (204°C). Add one-third of fries to oil; oil temperature should drop to around 360°F (182°C). Cook for 50 seconds, agitating occasionally with a wire mesh spider to prevent sticking, then, using the spider, transfer to the prepared baking sheet. Repeat with remaining potatoes (working in 2 more batches), allowing oil to return to 400°F before each addition. Allow potatoes to cool to room temperature, 15 to 20 minutes. Repeat frying and cooling process at least 1 and up to 3 more times, working in batches and cooking potatoes each time for 50 seconds, starting at 400°F each time. Adjust oven rack to middle position and preheat oven to 200°F (90°C). Set a wire rack in a rimmed baking sheet, and line a large bowl with paper towels. Return oil to 400°F over high heat. Fry half of the potatoes until crisp and golden brown, 2 ½ to 3 minutes, adjusting heat to maintain a temperature of around 360°F. Using a spider, transfer to prepared bowl to drain and season immediately with kosher salt. Transfer to the wire rack and set in oven to keep warm and crisp. Repeat with remaining fries. Return oil to 400°F and add one-third of hot dog slices to oil. Cook until hot dogs are lightly darkened, about 30 seconds. Transfer to a paper towel–lined bowl, then repeat with remaining hot dogs. Arrange fries on a platter. Top with fried hot dogs. Serve right away with olive sauce, ketchup, and any other sauces desired either on the side or squirted on top.