Animal Style Cheese Fries (Printable)

Crispy fries loaded with melted cheese, grilled onions, and tangy special sauce.

# What You Need:

→ Fries

01 - 2 lbs russet potatoes, cut into 1/2-inch fries
02 - Vegetable oil for frying (about 6 cups)
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 granulated sugar
13 - Pinch of paprika

# How To Make It:

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 fries thoroughly under cold water to remove excess starch. Pat completely dry with paper towels or a clean kitchen towel.
03 - Carefully lower the fries into the hot oil in small batches. Fry for 4–5 minutes until lightly golden and cooked through. Remove with a slotted spoon and drain on paper towels.
04 - Return the blanched fries to the 350°F oil for an additional 2–3 minutes until deeply golden and crispy. Transfer to a fresh paper towel and season immediately with salt.
05 - While the fries cook, melt the butter in a large skillet over medium-low heat. Add the diced onions and stir frequently for 12–15 minutes until deeply browned, soft, and caramelized. Remove from heat and set aside.
06 - In a small mixing bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar, sugar, and paprika until smooth and fully combined. Refrigerate until ready to use.
07 - Arrange the crispy fries in an even layer on a baking tray. Lay cheese slices over the top and place under the broiler for 1–2 minutes until the cheese is fully melted and bubbling.
08 - Scatter the caramelized onions generously over the melted cheese. Drizzle with the special sauce and serve immediately while hot.

# Expert Advice:

01 -
  • The special sauce alone is worth making, and it keeps in the fridge for a week so you will find excuses to put it on everything.
  • Double frying sounds fussy but it is the difference between soggy regret and actual crunch that holds up under a mountain of toppings.
02 -
  • Wet fries are dangerous fries, so dry those potatoes obsessively before they go near hot oil or you will get violent splattering.
  • The double fry method is not optional if you want real crunch that survives under heavy toppings.
03 -
  • Frozen store bought fries are a totally valid shortcut on nights when peeling and cutting potatoes feels like too much effort.
  • Let the sauce sit in the fridge for at least 15 minutes before serving so the flavors fully come together.

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