Chicago Style Hot Dogs And Fries

• 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

1. Preheat the fryer.
2. 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.
3. 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.
4. 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.
5. Game Time!

beef, potatoes, buns, onion, fresh tomato, yellow mustard, sweet pickle relish, pickle, hot pepper, celery salt

Taken from www.food.com/recipe/chicago-style-hot-dogs-and-fries-207281 (may not work)