In N Out Animal Fries (Printable)
Crispy fries topped with melted cheese, caramelized onions, and tangy signature sauce.
# What You Need:
→ Fries
01 - 2 lbs russet potatoes, peeled and cut into 1/4-inch by 1/4-inch strips
02 - 2 tablespoons vegetable oil, for baking or frying
03 - Salt, to taste
→ Toppings
04 - 1 cup shredded American cheese or cheddar cheese
05 - 1 large yellow onion, finely diced
06 - 2 tablespoons unsalted butter
→ Animal Style Sauce
07 - 1/4 cup mayonnaise
08 - 2 tablespoons ketchup
09 - 1 tablespoon sweet pickle relish
10 - 1 teaspoon yellow mustard
11 - 1/2 teaspoon distilled white vinegar
12 - 1/4 teaspoon granulated sugar
13 - Pinch of paprika
14 - Freshly ground black pepper, to taste
# Steps:
01 - Preheat the oven to 425°F if baking. Toss the potato strips with vegetable oil and a generous pinch of salt. Spread them in a single layer on a baking sheet, making sure they do not overlap. Bake for 25 to 35 minutes, flipping halfway through, until golden brown and crispy. Alternatively, heat frying oil to 350°F in a deep fryer or heavy pot and fry the potato strips in batches for 4 to 6 minutes until golden. Drain on paper towels and salt while still hot.
02 - Melt the butter in a large skillet over medium heat. Add the diced onion and sauté, stirring frequently, until deeply golden brown and fully caramelized, about 10 to 15 minutes. If the onions begin to stick, add a small splash of water and continue stirring.
03 - In a mixing bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, sugar, paprika, and black pepper until smooth and well combined. Cover and refrigerate until ready to use.
04 - Arrange the hot fries on a serving platter. Sprinkle the shredded cheese evenly over the top. Place under a broiler for 1 to 2 minutes to melt the cheese, if desired. Top generously with the caramelized onions and drizzle spoonfuls of the Animal Style sauce over everything. Serve immediately while hot.
# Expert Advice:
01 -
- That sauce is a dead ringer for the real thing, and you will want to put it on everything from burgers to breakfast sandwiches.
- The whole thing comes together in under an hour with ingredients you probably already have hanging around the fridge.
02 -
- Soaking the cut potatoes in cold water for 30 minutes before cooking is the difference between decent fries and ones that shatter when you bite them.
- If your cheese is not melting well under the broiler, a quick 15 second blast in the microwave on the platter works as a fallback that still gets the job done.
03 -
- Salt your fries the instant they come out of the oven or oil, because that is the narrow window where salt actually adheres instead of bouncing off.
- Make a double batch of the sauce and keep it in a squeeze bottle in the fridge door for whenever the craving hits.