Animal Style Fries (Print View)
Crispy fries loaded with melted cheese, caramelized onions, and tangy secret sauce.
# What You Need:
→ Fries
01 - 2 lbs russet potatoes, cut into 1/4-inch fries
02 - Vegetable oil for frying
03 - Salt, to taste
→ Animal Style Toppings
04 - 1 large yellow onion, finely diced
05 - 2 tbsp unsalted butter
06 - 4 oz American cheese or cheddar cheese slices
→ Special Sauce
07 - 1/4 cup mayonnaise
08 - 2 tbsp ketchup
09 - 1 tbsp yellow mustard
10 - 2 tsp sweet pickle relish
11 - 1 tsp white vinegar
12 - 1/2 tsp granulated sugar
13 - Pinch of paprika
# How-To Steps:
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 the cut potato fries under cold running water to remove excess starch. Pat thoroughly dry with clean kitchen towels or paper towels.
03 - Carefully lower the dried fries into the hot oil in small batches. Fry for 4 to 5 minutes until lightly golden and just cooked through. Remove with a slotted spoon and drain on paper towels.
04 - Return the blanched fries to the hot oil for an additional 2 to 3 minutes until deeply golden and crisp. Transfer to a paper towel–lined tray and season immediately with salt.
05 - 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 fully caramelized. Set aside.
06 - In a small mixing bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika until smooth and well combined. Refrigerate until ready to use.
07 - Arrange the crispy fries in an even layer on a baking tray. Lay cheese slices over the top and broil for 1 to 2 minutes until the cheese is fully melted and bubbling. Scatter the caramelized onions over the cheese and drizzle generously with the special sauce. Serve immediately.
# Expert Hints:
01 -
- That special sauce is basically liquid nostalgia, and you will want to put it on everything once you taste it.
- The double fry method gives you shatteringly crisp fries that hold up under a mountain of toppings without turning to mush.
02 -
- Drying the potatoes thoroughly before frying is non negotiable because even a thin film of water will cause violent splattering when the potatoes hit the oil.
- The double fry technique may seem fussy, but skipping the second fry leaves you with limp potatoes that collapse under the weight of the toppings.
03 -
- Soak the cut potatoes in cold water for at least thirty minutes before frying to draw out surface starch, which is the single biggest factor in achieving that restaurant quality crunch.
- Caramelize a double batch of onions next time you cook and freeze the extras, because having a jar of ready made caramelized onions in the freezer means these fries go from idea to plate in under twenty minutes.