Animal Style Loaded Fries (Printable)

Crispy fries smothered in melted cheese, grilled onions, and tangy special sauce.

# What You’ll Need:

→ Fries

01 - 2 lbs 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 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 - ½ tsp sugar
13 - Pinch of paprika

# Directions:

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. Pat thoroughly dry with paper towels or a clean kitchen towel.
03 - Carefully lower the potatoes into the hot oil in small batches. Fry for 4 to 5 minutes until lightly golden and tender inside. 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 crispy. Drain again and immediately season with salt while still hot.
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. 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 smooth and well blended. Refrigerate until ready to use.
07 - Arrange the crispy fries in a single layer on a baking tray. Lay cheese slices evenly across the top. Broil on high for 1 to 2 minutes until the cheese is fully melted and bubbly.
08 - Scatter the caramelized onions generously over the melted cheese. Drizzle with the prepared special sauce. Serve immediately while hot and crispy.

# Expert Suggestions:

01 -
  • The double frying method gives you that shatteringly crisp exterior that holds up under a mountain of toppings without turning to mush.
  • That special sauce recipe tastes exactly like the real thing, and you will want to put it on everything from burgers to scrambled eggs.
02 -
  • Wet potatoes dropped into hot oil will cause violent splattering, so dry them thoroughly with towels after rinsing or you will regret it instantly.
  • The double fry is not optional here, as the first cook sets the fluffy interior and the second creates the crunchy shell that prevents sogginess under all those toppings.
03 -
  • Let the oil come fully back to temperature between batches or your fries will absorb grease and turn heavy instead of crisp.
  • A squeeze of malt vinegar over the finished fries before adding the sauce adds an extra layer of tang that most people will not be able to identify but everyone will notice.

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