In N Out Animal Style Fries (Printer-friendly)
Crispy fries smothered with melted cheese, grilled onions, and tangy special sauce.
# What You Need:
→ Fries
01 - 2 lbs russet potatoes, cut into 1/4-inch by 1/2-inch fries
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 oz 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
# How to Make It:
01 - Pour vegetable oil into a deep fryer or heavy-bottomed pot to a depth of at least 3 inches. Heat to 350°F over medium-high heat.
02 - Rinse cut potatoes in a large bowl of cold water to remove excess starch. Drain well and pat thoroughly dry with clean kitchen towels. Fry the potatoes in batches for 4 to 5 minutes until lightly golden and cooked through. Remove with a slotted spoon and drain on paper towels.
03 - Return the blanched fries to the hot oil in batches and fry for an additional 2 to 3 minutes until deeply golden and crisp. Transfer to a paper towel-lined tray and season immediately with salt.
04 - While the fries cook, melt the butter in a large skillet over medium-low heat. Add the diced onions and cook, stirring frequently, until deeply browned and caramelized, about 12 to 15 minutes. Remove from heat and set aside.
05 - In a small mixing bowl, combine the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika. Stir until fully incorporated. Refrigerate until ready to use.
06 - Arrange the crisp fries in an even layer on a baking tray. Lay cheese slices over the top and broil on high for 1 to 2 minutes until the cheese is fully melted and bubbling.
07 - Scatter the caramelized onions evenly over the melted cheese. Drizzle generously with the special sauce. Serve immediately while hot.
# Expert Tips:
01 -
- The double fry method gives you that shatteringly crisp exterior that holds up under a mountain of toppings without turning to mush.
- That special sauce is wildly close to the real thing, and you will want to put it on everything from burgers to scrambled eggs.
02 -
- Skipping the second fry is the single biggest mistake you can make here because those fries will go soft the moment the cheese touches them.
- Drying the potatoes thoroughly after rinsing is essential since even a little water will cause the oil to spit violently and prevent proper crisping.
03 -
- Soak the cut potatoes in cold water for at least thirty minutes before frying to draw out excess starch and get an even crispier result.
- Make the special sauce a day ahead so the flavors have time to meld together into something noticeably better than when it is freshly mixed.