Animal Style Cheese Fries (Print)

Crispy fries topped with melted cheese, caramelized onions, and tangy special sauce for a classic West Coast treat.

# What You Need:

→ Fries

01 - 2 lbs russet potatoes, cut into 1/4-inch fries
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 - 1/2 tsp sugar
13 - Pinch of paprika

# How to Make:

01 - Pour vegetable oil into a deep fryer or heavy pot to a depth of at least 3 inches. Heat to 350°F over medium-high heat.
02 - Rinse the cut potatoes in cold water to remove excess starch, then pat thoroughly dry with paper towels. Fry in small batches for 4 to 5 minutes until lightly golden but still pale. Transfer to a paper towel–lined tray and let cool.
03 - Return the blanched fries to the 350°F oil and fry for an additional 2 to 3 minutes until deeply golden and crisp. Drain on fresh paper towels and season immediately with salt.
04 - While the fries cook, melt the butter in a large skillet over medium-low heat. Add the diced onions and cook, stirring frequently, until deeply browned and caramelized, about 12 to 15 minutes. Remove from heat and set aside.
05 - 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.
06 - Arrange the hot crispy fries in an even layer on a baking tray. Lay cheese slices over the top and broil on high for 1 to 2 minutes, watching closely, until the cheese is fully melted and bubbling.
07 - Scatter the caramelized onions evenly over the melted cheese. Drizzle generously with the special sauce. Serve immediately while hot.

# Expert Advice:

01 -
  • The double fry method gives you that shatteringly crisp exterior that holds up under a mountain of toppings without turning soggy in two minutes.
  • The special sauce is tangy, sweet, and just addictive enough that you will want to put it on everything from burgers to breakfast sandwiches.
  • Caramelizing the onions low and slow brings out a deep sweetness that balances the salty cheese and rich mayo perfectly.
02 -
  • Wet fries and hot oil are a dangerous combination, so dry those potatoes thoroughly or you will get aggressive splattering and uneven browning.
  • The double fry is not optional if you want that crunch. Skipping it means soft, limp fries that collapse under the weight of the toppings.
  • Broilers go from perfectly melted to charred in seconds, so stand there and watch the cheese instead of turning away to check your phone.
03 -
  • Soak the cut potatoes in cold water for at least thirty minutes before frying to draw out surface starch, which is the single biggest factor in getting a truly crisp exterior.
  • Cheese torn into irregular pieces instead of laid flat melts more evenly and creates better little pools of goo across the fries.

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