In a small bowl, combine 1 teaspoon paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon cumin, 1 teaspoon Morton kosher salt, and ½ teaspoon black pepper; set the spice mix aside.

Peel the 2 pounds of large potatoes. Cut them into French fry shapes (thick strips or shoestrings, per your preference).

Place the cut potatoes in a large bowl of cold water and soak for 15 minutes to remove excess starch. Drain and pat the potatoes very dry with a kitchen towel.

Pour the 2 cups vegetable oil into a large, deep skillet or a deep-fryer and heat to about 375°F.

Working in batches so you do not overcrowd the pan, carefully add a batch of the dried potatoes to the hot oil. Fry each batch until golden brown and crispy, about 5–6 minutes per batch depending on fry size. Use a slotted spoon to remove fries and place them on paper towels to drain. Repeat until all potatoes are fried.

Transfer the hot fries to a large mixing bowl. Sprinkle the reserved spice mix over the fries and toss gently to coat evenly.

While the potatoes are frying (or immediately after, if preferred), heat 1 tablespoon vegetable oil in a separate grill pan or skillet over medium to medium-high heat. If your 1 pound beef hot dogs are not already sliced, cut them into thick diagonal slices. Add the hot dog slices to the hot pan and cook until nicely browned, about 3–5 minutes per side.

Spread the seasoned fries on a serving platter, top with the browned hot dog slices, and garnish with chopped fresh parsley if using. Serve with ketchup, mustard, and/or mayonnaise for dipping, as desired.