Animal Style Loaded Cheese 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 1/4-inch fries
02 - Vegetable oil for 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 sugar
13 - Pinch of paprika
# How To Make It:
01 - Preheat vegetable oil in a deep fryer or heavy saucepan to 350°F.
02 - Rinse cut potatoes in cold water and pat thoroughly dry. Fry in batches for 4-5 minutes until lightly golden. Remove with a slotted spoon and drain on paper towels.
03 - Return par-cooked fries to the hot oil for an additional 2-3 minutes until deeply golden and crisp. Drain again and season immediately with salt.
04 - While the fries cook, melt butter in a skillet over medium-low heat. Add diced onions and cook, stirring frequently, until deeply browned and caramelized, about 12-15 minutes. Set aside.
05 - In a small mixing bowl, combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika. Stir until smooth and refrigerate until ready to use.
06 - Arrange the crispy fries on a baking tray. Layer cheese slices evenly over the top and broil for 1-2 minutes until fully melted and bubbling.
07 - Scatter caramelized onions generously over the melted cheese. Drizzle with special sauce and serve immediately while hot.
# Expert Tips:
01 -
- The double fry method gives you that shatteringly crisp exterior that holds up under a mountain of toppings without turning to mush.
- The special sauce is so close to the real thing that you will catch yourself licking the mixing bowl.
02 -
- Skipping the double fry is the fastest way to end up with limp soggy fries that collapse under the weight of the toppings.
- Drying the potatoes completely before they hit the oil prevents dangerous splattering and ensures maximum crispness.
03 -
- Soak the cut potatoes in cold water for at least thirty minutes before frying to draw out starch and guarantee a crispier fry.
- Make a double batch of the special sauce because it disappears fast and keeps in the fridge for a week.