In N Out Animal Fries (Printable)

Crispy fries topped with melted cheese, caramelized onions, and tangy special sauce for an irresistible loaded side.

# What You'll Need:

→ Fries

01 - 2 pounds russet potatoes, cut into 1/4-inch sticks
02 - Vegetable oil for deep frying
03 - Salt to taste

→ Animal Style Toppings

04 - 1 large yellow onion, finely diced
05 - 2 tablespoons unsalted butter
06 - 4 ounces American cheese or cheddar cheese slices

→ Special Sauce

07 - 1/4 cup mayonnaise
08 - 2 tablespoons ketchup
09 - 1 tablespoon yellow mustard
10 - 2 teaspoons sweet pickle relish
11 - 1 teaspoon white vinegar
12 - 1/2 teaspoon granulated sugar
13 - Pinch of paprika

# How to Make It:

01 - Pour vegetable oil into a deep fryer or heavy saucepan to a depth of at least 3 inches. Heat to 350°F over medium-high heat.
02 - Rinse cut potato sticks in a bowl of cold water to remove excess starch. Drain thoroughly and pat completely dry with clean kitchen towels.
03 - Carefully lower potatoes into the hot oil in small batches. Fry for 4 to 5 minutes until lightly golden but still pale. Remove with a slotted spoon and drain on paper towels.
04 - Return blanched fries to the 350°F oil in batches. Fry for an additional 2 to 3 minutes until deeply golden and crisp. Transfer to paper towels and season immediately with salt.
05 - Melt butter in a skillet over medium-low heat. Add diced onions and cook, stirring frequently, until deeply browned and caramelized, about 12 to 15 minutes. Remove from heat and set aside.
06 - In a small bowl, whisk together mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika until smooth. Refrigerate until ready to use.
07 - Arrange hot fries on a baking tray in an even layer. Lay cheese slices over the top. Broil on high for 1 to 2 minutes until cheese is fully melted and bubbling.
08 - Scatter caramelized onions evenly over the melted cheese. Drizzle generously with special sauce. Serve immediately while hot and crisp.

# Expert Advice:

01 -
  • The double fry method gives you that shatteringly crisp exterior while keeping the inside fluffy, which is the whole secret to restaurant quality fries at home.
  • The special sauce is basically a kitchen sink condiment that you will want to put on everything from burgers to breakfast sandwiches once you taste it.
02 -
  • Skipping the second fry is the biggest mistake you can make because that is what creates the crust that holds up under the weight of cheese and sauce.
  • Wet potatoes dropped into hot oil will cause violent splattering, so dry those fries thoroughly or you will wear half the oil.
03 -
  • Soak the cut potatoes in cold water for at least 30 minutes before frying to draw out surface starch, which is the single best thing you can do for crispiness.
  • Shred the cheese instead of using slices if you want faster and more even melting, especially if you are using cheddar instead of American cheese.

Return