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Salchipapa (Peruvian Hot Dogs and French Fries) Recipe
Ingredients (9)
- 2 1/2 pounds Yukon Gold or russet potatoes (1130g; about 5 medium potatoes)
- 2 1/2 tablespoons (37ml) distilled white vinegar
- Kosher salt
- 1/2 cup store-bought or homemade mayonnaise (4 1/2 ounces; 128g)
- 1/2 cup whole pitted kalamata olives (2 1/2 ounces; 70g)
- 2 quarts (1.9L) peanut oil or other neutral oil
- 1 pound hot dogs, frankfurters, or other similar wiener, cut crosswise on the bias about 1/2-inch thick
- Ketchup
- Other dips, such as mayo, mustard, ají amarillo sauce, etc., as desired (see note)
Directions
Learn how to make this recipe at Serious Eats