Start by peeling the large potatoes and cutting them into thick fries. Make sure they are uniform in size for even cooking. Rinse the cut potatoes in cold water to remove excess starch, which will help them get crispy when fried. Pat them dry with paper towels to ensure they are completely dry.
In a large bowl, combine the paprika, garlic powder, onion powder, cumin, kosher salt, and black pepper. Add the dried potato fries to the bowl and toss them well, ensuring that each piece is coated with the seasoning blend.
In a large pot or deep fryer, heat the vegetable oil over medium-high heat. You want the oil to reach about 350°F (175°C) for perfect frying. If you don’t have a thermometer, drop in a small piece of potato; if it sizzles and bubbles, the oil is ready.
Carefully add the seasoned potato fries to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for about 5-7 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the fries and place them on a plate lined with paper towels to drain any excess oil.
In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat. Once hot, add the thick slices of beef hot dogs to the skillet. Cook them for about 3-4 minutes, or until they are browned and heated through, giving them a delicious depth of flavor.
On a serving platter, layer the crispy fried potatoes and top them with the sautéed sausage slices. If desired, sprinkle with chopped fresh parsley for a pop of color and added freshness.
Offer your guests a selection of dipping sauces, such as ketchup, mustard, and mayonnaise. The combination of flavors will take your Salchipapa experience to the next level!
