Animal Style Loaded Fries (Printer-friendly)
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 ½-inch fry strips
02 - 2 tablespoons vegetable oil (for baking or frying)
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 - ¼ cup mayonnaise
08 - 2 tablespoons ketchup
09 - 1 tablespoon sweet pickle relish
10 - 1 teaspoon yellow mustard
11 - ½ teaspoon distilled white vinegar
12 - ¼ teaspoon granulated sugar
13 - Pinch of paprika
14 - Freshly ground black pepper, to taste
# How To Make It:
01 - Preheat oven to 425°F if baking. Toss the potato strips with vegetable oil and a generous pinch of salt, then 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 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 small bowl, whisk together 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 shredded cheese evenly over the top and place under a broiler for 1–2 minutes until melted, if desired. Top with caramelized onions and generous spoonfuls of the Animal Style sauce. Serve immediately while hot.
# Expert Hints:
01 -
- The sauce is so good you will want to put it on everything from burgers to scrambled eggs.
- Baking the fries means you get all the crunch without standing over a pot of splattering oil.
02 -
- Soaking the cut potatoes in cold water for 30 minutes before cooking removes excess starch and makes a huge difference in crispiness.
- The cheese will not melt properly if the fries have cooled down, so work quickly once they come out of the oven or fryer.
03 -
- Dry the soaked potato strips thoroughly with a clean kitchen towel before tossing with oil, because even a little residual water prevents proper browning.
- Add a pinch of garlic powder to the sauce for an extra layer of flavor that nobody will expect but everyone will notice.