Heat the oil in a large heavy pot over medium high heat.

Cut the potatoes into about ⅓ inch thick sticks and place them in a bowl with salted cold water.

Drain and pat dry the potatoes and add to the hot oil in batches, turning until cooked and golden, for about 8 minutes.

Meanwhile, cut the hotdogs crosswise into 3 pieces each and then cut small, ¼” deep crosses into the tips of those pieces and set aside.

With a slotted spoon transfer the fries to a plate lined with paper towels and season with salt.

Add the hot dogs to the oil and fry for about 2 minutes. Transfer them to a plate lined with paper towels.

To serve, divide the fries and hotdogs in equal amounts and serve with salsa rosada on the side. salchipapas