Animal Style Loaded Fries (Printable)

Golden double-fried potatoes smothered in melted cheese, grilled onions, and tangy signature sauce.

# What You'll Need:

→ Fries

01 - 2 pounds russet potatoes, cut into ½-inch fry strips
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 ounces American cheese or cheddar cheese slices

→ Special Sauce

07 - ¼ cup mayonnaise
08 - 2 tablespoons ketchup
09 - 1 tablespoon yellow mustard
10 - 2 teaspoons sweet pickle relish
11 - 1 teaspoon white vinegar
12 - ½ teaspoon sugar
13 - Pinch of 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 the cut potato strips under cold running water to remove excess starch. Thoroughly pat dry with clean kitchen towels or paper towels.
03 - Carefully lower the potatoes into the hot oil in small batches. Fry for 4 to 5 minutes until lightly golden and 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 paper towels and immediately season with salt while still hot.
05 - 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 richly caramelized. Remove from heat and set aside.
06 - In a small mixing bowl, combine the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika. Stir until fully incorporated and refrigerate until ready to serve.
07 - Arrange the crispy fries in a single layer on a baking tray. Layer the cheese slices evenly over the top. Broil on high for 1 to 2 minutes until the cheese is fully melted and bubbling.
08 - Scatter the caramelized onions generously over the melted cheese. Drizzle the special sauce across the top. Serve immediately while hot.

# Expert Suggestions:

01 -
  • That sauce is basically crack and once you mix it you will want to put it on everything from burgers to scrambled eggs.
  • Double frying sounds fussy but it is the only path to fries that crunch when you bite and stay crispy under a mountain of cheese and onions.
02 -
  • Wet potatoes and hot oil are a dangerous combination so dry those fries thoroughly or you will get violent splattering.
  • The double fry method is non negotiable because the first cook sets the fluffy interior and the second creates the crunch.
03 -
  • Soak cut potatoes in cold water for at least thirty minutes before frying to pull out starch and guarantee a crispier result.
  • Layer cheese both under and on top of the fries before broiling so every single bite gets that stretchy pull.

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