Preheat oven to 375 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Scrub potatoes and slice into fry-sized wedges. Peel and julienne onion (cut into thin strips). Slice green onions on a bias (angle). Rinse brats and pat dry.

In a mixing bowl, toss potato wedges with 2 tsp. of olive oil, seasoning salt, and pepper. Coat evenly. Spread on the baking sheet and bake for 22-27 minutes, turning halfway through cooking time. Fries are done when golden brown and crispy. Remove from oven and allow to cool for 5 minutes on the pan, which allows them to crisp up.

While fries are baking, heat 2 tsp. of olive oil and onion slices in a medium pan over medium heat. Spread the onions out evenly over the pan. Let cook, stirring occasionally for 5-10 minutes, or until they start to brown. Season with a pinch of salt and pepper.

Warm a grill pan, skillet, or outdoor grill to medium heat and spray with cooking spray. Add the brats and cook for 5 minutes on each side, or until cooked throughout. Cut into brats to ensure doneness. In the last few minutes of the brats cooking, add the buns to the grill to warm before serving.

In a medium pan, add the sauerkraut and warm over medium-low heat. Once warm, add a pinch of pepper.

Add two toasted buns to the plate.Nestle one brat into each bun. Top brats with sauerkraut, caramelized onions, Dijon mustard, and green onions. Arrange a pile of fries and a stack of pickle slices on the side.