In N Out Animal Style Fries (Print Version)

Crispy fries topped with melted cheese, caramelized onions, and tangy signature sauce.

# What You'll Need:

→ Fries

01 - 2 lbs russet potatoes, peeled and cut into 1/4-inch strips
02 - 2 tablespoons vegetable oil
03 - Salt, to taste

→ Toppings

04 - 1 cup shredded American cheese or cheddar cheese
05 - 1 large yellow onion, finely diced
06 - 2 tablespoons unsalted butter

→ Animal Style Sauce

07 - 1/4 cup mayonnaise
08 - 2 tablespoons ketchup
09 - 1 tablespoon sweet pickle relish
10 - 1 teaspoon yellow mustard
11 - 1/2 teaspoon distilled white vinegar
12 - 1/4 teaspoon granulated sugar
13 - Pinch of paprika
14 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 425°F. 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 oil at 350°F in batches for 4–6 minutes until golden, then drain on paper towels and 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 to the pan.
03 - In a mixing bowl, whisk together the mayonnaise, ketchup, sweet pickle relish, yellow mustard, white vinegar, 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 evenly with shredded cheese and place under a broiler for 1–2 minutes to melt, if desired. Top generously with the caramelized onions and spoonfuls of the Animal Style sauce. Serve immediately while hot.

# Expert Tips:

01 -
  • The sauce comes together in about two minutes and tastes remarkably close to the real thing, down to that sweet tangy kick.
  • You control the crispiness of your fries, which means no more soggy drive through disappointments.
  • It transforms basic pantry staples into something that genuinely excites people when you set it on the table.
02 -
  • Soaking the cut potatoes in cold water for 30 minutes before cooking removes surface starch and is the single biggest difference between good fries and truly great ones.
  • The sauce tastes noticeably better after resting in the fridge for at least 15 minutes, so make it first and let it sit while you handle everything else.
03 -
  • Salt your fries the moment they come out of the oven or fryer while oil is still glistening on the surface, because that is the only window where salt actually sticks.
  • Keep your sauce components cold and mix gently rather than aggressively beating air into it, which dulls the texture and shortens its shelf life.

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