Animal Style Fries (Printable)
Crispy fries loaded with melted cheese, grilled onions, and tangy secret sauce.
# What You'll Need:
→ Fries
01 - 2 lbs russet potatoes, cut into 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 sugar
13 - Pinch of paprika
# How-To Steps:
01 - Pour vegetable oil into a deep fryer or heavy pot to a depth of at least 3 inches. Heat to 350°F over medium-high heat.
02 - Rinse the 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 but not yet crisp. Transfer to a paper towel–lined plate and let drain.
03 - Return the par-cooked fries to the hot oil in batches and fry for an additional 2 to 3 minutes until deeply golden and crisp. Remove with a slotted spoon, drain on fresh paper towels, and immediately season 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, for 12 to 15 minutes until deeply browned and caramelized. 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 smooth and well blended. Refrigerate until ready to serve.
06 - Arrange the finished fries in a single layer on a baking tray. Lay cheese slices evenly over the top and broil on high for 1 to 2 minutes, watching closely, until the cheese is fully melted and bubbling.
07 - Scatter the caramelized onions generously over the melted cheese. Drizzle the special sauce across the top. Serve immediately while hot and crisp.
# Expert Advice:
01 -
- The double fry method gives you that shatteringly crisp exterior that holds up under a mountain of toppings without collapsing into sadness.
- That special sauce is so good you will want to put it on literally everything from burgers to scrambled eggs.
02 -
- Drying the potatoes thoroughly between the rinse and the fry is non negotiable because wet potatoes will cause the oil to violently spatter and your fries will steam instead of crisp.
- The broiler works shockingly fast so do not walk away even for ten seconds or you will go from perfectly melted cheese to a blackened tray of regret.
03 -
- Let the special sauce sit in the fridge for at least thirty minutes before serving because the flavors deepen and mellow significantly as they rest together.
- Slice your cheese while it is still cold from the fridge so it holds its shape long enough to arrange before melting rapidly under the broiler.