Animal Style Loaded Fries (Printable View)
Crispy fries topped with melted cheese, caramelized onions, and tangy special sauce. A fast-food favorite made at home.
# What You'll Need:
→ Fries
01 - 2 lbs russet potatoes, peeled and cut into 1/4-inch fries
02 - 2 tbsp vegetable oil (for baking or frying)
03 - Salt, to taste
→ Toppings
04 - 1 cup shredded American cheese or cheddar cheese
05 - 1 large onion, finely diced
06 - 2 tbsp unsalted butter
→ Animal Style Sauce
07 - 1/4 cup mayonnaise
08 - 2 tbsp ketchup
09 - 1 tbsp sweet pickle relish
10 - 1 tsp yellow mustard
11 - 1/2 tsp distilled white vinegar
12 - 1/4 tsp granulated sugar
13 - Pinch of paprika
14 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat oven to 425°F if baking. Toss the potato strips with vegetable oil and a generous pinch of salt. Spread in a single layer on a baking sheet. Bake for 25–35 minutes, flipping halfway through, until golden and crispy. Alternatively, deep-fry in hot oil at 350°F in batches for 4–6 minutes until golden, then drain on paper towels and season with salt while hot.
02 - Melt the butter in a skillet over medium heat. Add the diced onion and sauté, stirring frequently, until deeply golden brown and caramelized, about 10–15 minutes. Add a splash of water if the onions begin to stick.
03 - In a bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, granulated sugar, paprika, and black pepper until smooth and well combined. Refrigerate until ready to use.
04 - Arrange the hot fries on a serving platter. Sprinkle with shredded cheese and place under the broiler for 1–2 minutes to melt, if desired. Top with the caramelized onions and generous spoonfuls of the Animal Style sauce. Serve immediately while hot.
# Expert Advice:
01 -
- That sauce tastes so close to the real thing you will catch yourself double checking if someone snuck an In N Out bag into your house.
- Caramelized onions turn a pile of fries into something genuinely special with barely any effort beyond patience.
02 -
- Soaking cut potatoes in cold water for 30 minutes before cooking is the difference between soggy and shatteringly crisp fries.
- Salt your fries the second they come out of the oven or oil because that is the only moment the salt actually sticks.
03 -
- If frying instead of baking, salt the fries while they are still glistening with oil for the most even seasoning.
- Add chopped jalapeños or pickles on top if you want that extra zing that cuts through all the richness.