Animal Style Fries (Printable)
Crispy fries smothered in melted cheese, grilled onions, and tangy special sauce for an irresistible side dish.
# What You’ll Need:
→ Fries
01 - 2 lbs russet potatoes, cut into 1/4-inch thick fries
02 - Vegetable oil for deep 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 - 4 tbsp 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 Prepare:
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 in a large bowl of cold water to remove excess starch. Pat thoroughly dry with clean kitchen towels. Fry in batches for 4 to 5 minutes until lightly golden and just tender. 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 fresh layer of paper towels 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 fully 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 smooth and well blended. Refrigerate until ready to use.
06 - Arrange the crispy fries in an even layer on a baking tray. Lay cheese slices across the top. Broil on high for 1 to 2 minutes until the cheese is fully melted and bubbly.
07 - Scatter the caramelized onions evenly over the melted cheese. Drizzle generously with the prepared special sauce. Serve immediately while hot.
# Expert Advice:
01 -
- The double fry method gives you that shatteringly crisp exterior that holds up under a mountain of toppings without turning soggy.
- The special sauce is basically liquid nostalgia and you will want to put it on everything from burgers to scrambled eggs.
02 -
- Drying the potatoes completely before frying is non negotiable because wet fries cause violent oil splatter and will never get crisp.
- The double fry technique is not optional if you want that authentic crunch and skipping it will give you sad, limp fries.
03 -
- Soak cut potatoes in cold water for at least 30 minutes before frying to draw out starch and guarantee maximum crispiness.
- Do not crowd the fryer because dropping too many fries at once drops the oil temperature and steams them instead of frying.