Make sure to use a sharp knife and go slow when slicing the potatoes so you can get thin slices that’ll crisp up golden. Then grab a few napkins and bite right into our delicious Chicago-inspired hot dog. Cook, relax, and enjoy!

What you'll need: 2 potato hotdog buns ¼ tsp poppy seeds 4 uncured New York style beef hot dog 1 kosher dill pickle 1 scallion 1 Tbsp apple cider vinegar 2 pepperoncini 4 packets yellow mustard 2 russet potatoes 1 tsp celery seed 1 small red tomato on the vine coarse salt freshly ground black pepper sugar vegetable or safflower oil

Equipment: 2 rimmed baking sheets

Recipe steps:

  1. Prep ingredients Preheat oven to 425°F. Arrange oven racks in upper and lower thirds of oven. Thinly slice potatoes into ¼-inch rounds (do not peel). Cut the tomato into 6 wedges and slice pepperoncini in half through the stems.

  2. Roast chips Place potatoes on a rimmed baking sheet and toss with 2 tablespoons olive oil, celery seed, 1 teaspoon salt, and ¼ teaspoon pepper. Roast on lower rack until the potatoes are tender, about 20 minutes.

  3. Warm buns Open the buns flat, top side up, on a rimmed baking sheet. Brush with 1 teaspoon neutral oil and sprinkle with poppy seeds. Place on top rack and bake until warmed through, about 2 minutes. Transfer to a plate and tent with foil to keep warm.

  4. Prepare relish Meanwhile, remove root end from scallion, slice in half lengthwise then thinly slice. Coarsely chop pickle. Combine scallion, chopped pickle, vinegar, 2 teaspoons sugar, and ½ teaspoon salt in a small bowl.

  5. Broil hot dogs Switch oven to broil, leaving potatoes in the oven. Brush hot dogs with 1 teaspoon neutral oil and place on rimmed baking sheet on top rack. Broil hot dogs until charred, about 8 minutes. Remove hot dogs and move potatoes to the upper rack and broil until golden brown and crispy, about 2 more minutes.

  6. Assemble hot dogs Place 2 hot dogs on each bun. Top with mustard, relish, tomato wedges, and pepperoncini. Serve potato chips on the side. Enjoy!

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