In N Out Animal Fries (Print version)

Crispy fries topped with melted cheese, grilled onions, and tangy special sauce for an iconic side dish.

# What goes in:

→ Fries

01 - 2 pounds russet potatoes, cut into 1/4-inch thick steak fries
02 - Vegetable oil, for deep frying
03 - Kosher 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 smoked paprika

# Cooking steps:

01 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of 3 inches. Heat to 350°F over medium-high heat.
02 - Rinse cut potato fries under cold water to remove excess starch, then pat thoroughly dry with paper towels. Fry in batches for 4 to 5 minutes until lightly golden and tender inside. Drain on a wire rack set over a sheet pan.
03 - Return par-cooked fries to the 350°F oil and fry an additional 2 to 3 minutes until deeply golden and crispy. Immediately season generously with salt while still hot.
04 - While the fries cook, melt butter in a large skillet over medium-low heat. Add diced onions and cook, stirring frequently, for 12 to 15 minutes until deeply browned, softened, and caramelized. Remove from heat and set aside.
05 - In a small mixing bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika. Stir until smooth and fully incorporated. Refrigerate until ready to serve.
06 - Arrange crispy fries in an even layer on a baking tray. Lay cheese slices over the top and broil on high for 1 to 2 minutes, watching closely, until the cheese is fully melted and bubbly.
07 - Scatter caramelized onions evenly over the melted cheese. Drizzle generously with special sauce. Serve immediately while hot and crisp.

# Tips from flavorandfeast:

01 -
  • The double fry method gives you that shatteringly crisp exterior that holds up under a mountain of toppings.
  • That special sauce is addictive enough to make extra and put on literally everything else you cook that week.
02 -
  • Wet fries into hot oil will splash violently and can cause serious burns, so dry those potatoes like your skin depends on it.
  • Skip the second fry and you will have soggy fries that collapse under the weight of the toppings within seconds.
03 -
  • Let the potatoes sit in cold water for at least 20 minutes before frying to draw out surface starch, which is the real secret to getting them truly crisp.
  • Make the sauce a day ahead so the flavors fully develop and it tastes noticeably more complex.

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