In-N-Out Animal Style Fries

This homemade Copycat In N Out Animal Style Fries recipe brings the iconic California fast food experience right to your kitchen. I've perfected this recipe after multiple attempts to capture that authentic taste that makes In N Out's animal style fries so irresistible.

I first made these during a lockdown when we couldn't get to our favorite fast food spots. What started as an experiment has become our family's Friday night tradition one my teenagers specifically request when friends come over.

Ingredients

• 4 large russet potatoes (about 2 lbs): Choose starchy russet potatoes for the crispiest exterior and fluffy interior
• 1 cup sharp cheddar cheese (shredded): The sharpness cuts through the richness of the sauce
• 1 medium onion (finely diced): Fresh onions caramelized properly are what elevates this recipe
• Vegetable oil for frying (about 4 cups): A neutral oil with high smoke point works best
• 2 tbsp ketchup: Use a quality brand for better flavor depth
• 2 tbsp mayonnaise: Real mayo not salad dressing provides the right creaminess
• 1 tbsp sweet relish: Adds the perfect tangy sweetness to balance the sauce
• 1 tsp yellow mustard: Just enough for that signature tang without overpowering

Step-by-Step Instructions

Prep the Potatoes:

Thoroughly wash and peel the russet potatoes before cutting into uniform thick fries about half inch thickness. Soak the cut potatoes in cold water for 30 minutes to remove excess starch which helps them crisp up better. Drain thoroughly and pat completely dry with paper towels before frying.

Heat the Oil:

Pour vegetable oil into a heavy bottomed pot to a depth of about 2 inches. Heat the oil to exactly 350°F using a kitchen thermometer for accuracy. The right temperature ensures crispy fries that arent greasy or undercooked.

First Fry:

Working in small batches to avoid overcrowding fry the potatoes for 3 minutes until they are slightly blonde but not browned. Remove with a slotted spoon and drain on paper towels. This initial fry cooks the interior while the second fry will crisp the exterior.

Caramelize the Onions:

While the fries are resting chop the onion finely and add to a pan with a tablespoon of butter over medium low heat. Cook slowly for about 15 minutes stirring occasionally until they become deeply golden brown and wonderfully sweet. The slow cooking process develops a depth of flavor that makes these fries special.

Make the Special Sauce:

In a small bowl combine the mayonnaise ketchup sweet relish and yellow mustard. Stir until completely incorporated and the sauce has a smooth creamy consistency with a beautiful light pink color. Let it sit for at least 5 minutes so flavors can meld.

Second Fry:

Increase the oil temperature to 375°F and return the fries to the hot oil in small batches. Fry for another 3 to 4 minutes until they are golden brown and audibly crispy when moved. Drain again on fresh paper towels and immediately season with salt while hot.

Assembly:

On an ovenproof plate or shallow dish make an even layer of the hot crispy fries. Immediately sprinkle with shredded cheddar cheese so it begins to melt from the heat of the fries. If needed you can place under a broiler for 30 seconds to fully melt the cheese. Generously drizzle the special sauce over the cheese layer and top with the caramelized onions.

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I discovered that the key to this recipe is patience with the onions. The first time I made these I rushed the caramelization process and while good the fries lacked that deep savory note that makes the original so addictive. Now I give them at least 15 minutes to develop their full sweetness which perfectly balances the tangy sauce.

Healthier Alternatives

If you want to enjoy this indulgent treat with fewer calories try baking the fries instead of frying. Toss the cut potatoes with a tablespoon of oil salt and bake at 425°F turning halfway through until crispy about 25 minutes. You can also use an air fryer at 380°F for about 15 minutes for a similar result with significantly less oil. The sauce can be lightened up with light mayonnaise though the flavor will be slightly different.

Make Ahead Tips

While these fries are best enjoyed fresh you can prep several components ahead of time. The special sauce actually improves with time in the refrigerator and can be made up to three days ahead. The onions can be caramelized a day in advance and reheated when needed. The potatoes can be cut peeled and stored in water in the refrigerator for up to 24 hours which also removes excess starch for crispier fries.

Regional Variations

The Animal Style concept originated in Southern California but has inspired variations across the country. Some regions add pickled jalapeños for heat while others incorporate bacon bits for extra umami. In the Midwest some versions use cheese curds instead of shredded cheese creating a poutine hybrid. Feel free to experiment with these regional twists to create your own signature version.

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Frequently Asked Questions

→ How do I get my fries extra crispy like the restaurant version?

For extra crispy fries, use a double-fry method. First fry potatoes at 325°F for 3-4 minutes, then remove and let rest for 10 minutes. Increase oil temperature to 375°F and fry again until golden brown. Also, soaking cut potatoes in cold water for 30 minutes before frying removes excess starch.

→ Can I make the sauce ahead of time?

Yes! The sauce can be made up to 3 days ahead and stored in an airtight container in the refrigerator. This allows the flavors to meld together even better.

→ What's the best cheese to use?

Sharp cheddar gives the most authentic flavor, but American cheese or a cheddar-jack blend also works well. For best melting, shred the cheese yourself rather than using pre-shredded varieties which contain anti-caking agents.

→ Can I bake the fries instead of frying?

Yes, you can bake the fries at 425°F for about 30 minutes, turning halfway through. Toss them in 2 tablespoons of oil before baking. The texture won't be identical to fried, but they'll still be delicious.

→ How do I properly caramelize the onions?

For perfectly caramelized onions, cook them slowly over medium-low heat for 15-20 minutes rather than the 5-7 minutes in the quick version. Add a pinch of sugar and a splash of water if they start to stick. Patience is key for developing that deep, sweet flavor.

→ Can I make this dish vegetarian?

This dish is already vegetarian as written. Just ensure the mayonnaise you use is traditional and not made with animal products if serving to strict vegetarians.