Animal Style Fries (In-N-Out Copycat)

Why You’ll Love This Recipe

• Spot-on flavors: sweet, deeply caramelized onions, melty American cheese, and a tangy Thousand Island–style spread.
• Shatteringly crisp fries thanks to the classic two-stage fry method.
• Detailed timing and temps so your results are consistent every time.
• Easy shortcuts included for frozen fries, oven, or air fryer.

Grocery List

• Produce: 2 large yellow onions; 1.5 lb russet potatoes (or 24 oz frozen shoestring fries)
• Dairy: 6 slices American cheese; unsalted butter
• Pantry: Mayonnaise, ketchup, sweet pickle relish, distilled white vinegar, sugar, paprika, onion powder, kosher salt, neutral frying oil (peanut/canola/vegetable)

Full Ingredients

Caramelized Onions

• 2 large yellow onions (about 1 lb/450 g), halved and thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp neutral oil (canola, vegetable, or light olive oil)
• 1/2 tsp kosher salt, plus more to taste
• 1 to 3 tbsp water, as needed for deglazing
• Optional: 1/8 tsp baking soda (helps jump-start browning)

Animal-Style Spread

• 1/2 cup (120 g) mayonnaise
• 3 tbsp (45 g) ketchup
• 2 tbsp (30 g) sweet pickle relish
• 1 tsp distilled white vinegar
• 1 tsp granulated sugar
• 1/4 tsp paprika
• Pinch onion powder
• Pinch kosher salt, to taste

Fries and Assembly

• 1.5 lb (680 g) russet potatoes, peeled if desired, cut into 1/4-inch (6 mm) matchsticks
• 6 cups (1.4 L) peanut, canola, or vegetable oil, for frying
• 6 slices American cheese
• Kosher salt, to season fries
• Optional garnish: 1 tbsp finely chopped dill pickles or chives
• Option for convenience: 24 oz (680 g) frozen shoestring fries

Step-by-Step Instructions

Step 1: Slowly caramelize the onions

In a 12-inch skillet, melt the butter with the oil over medium-low heat. Add the sliced onions and 1/2 tsp kosher salt. Cook, stirring every few minutes, until they soften and turn translucent, about 10 minutes. If using baking soda, sprinkle it over now and stir well.

Continue cooking over medium-low, stirring and scraping the pan often, until the onions are deeply caramelized and mahogany brown, 25 to 35 minutes more (35 to 45 minutes total). If the pan looks dry or fond starts to scorch, add 1 to 2 tbsp water to deglaze. Taste and adjust salt. Keep warm on low.

Step 2: Stir together the spread

In a small bowl, mix the mayonnaise, ketchup, relish, vinegar, sugar, paprika, onion powder, and a pinch of kosher salt until smooth. Let it sit 15 minutes so the flavors meld. Refrigerate if making ahead (up to 1 week).

Step 3: Cut and soak the fries

Cut potatoes into 1/4-inch (6 mm) shoestrings. Place in a large bowl of cold water and soak 30 minutes to remove excess starch. Drain, rinse until water runs mostly clear, then dry extremely well with clean towels. Water causes splattering and soggy fries, so take your time here.

Step 4: First fry (blanch) at 325°F (163°C)

Heat 6 cups oil in a heavy 5- to 6-quart pot to 325°F (163°C). Fry potatoes in 2 to 3 batches for 4 to 5 minutes per batch, stirring gently. They should be tender and pale with no browning. Transfer to a wire rack set over a sheet pan and rest 20 to 30 minutes while you raise the oil temperature.

Step 5: Second fry at 375°F (190°C) to crisp

Increase oil to 375°F (190°C). Fry the blanched potatoes in batches for 2 to 3 minutes until golden and very crisp. Drain on the rack and immediately sprinkle with kosher salt. Keep finished fries warm in a 200°F (95°C) oven while you finish remaining batches.

Step 6: Melt the American cheese on the fries

Transfer hot fries to a warm platter, shallow baking sheet, or cast-iron skillet. Lay 6 slices of American cheese evenly over the top. Tent loosely with an inverted baking sheet for 30 to 60 seconds to melt. Alternatively, broil 20 to 30 seconds, watching closely to avoid over-browning.

Step 7: Pile on onions and spread, then serve

Spoon a generous mound of the caramelized onions over the melted cheese. Drizzle or dollop the spread all over. Optional: sprinkle with finely chopped dill pickles or chives. Serve immediately with extra spread on the side. Fries are at their peak in the first 5 to 10 minutes.

Pro Tips

• For evenly melted cheese, let the fries sit under a loose tent so steam softens the slices without drying the fries.
• Low and slow is key for the onions; resist the urge to crank the heat. Deglaze with small splashes of water to prevent scorching.
• Use a thermometer for oil temperatures; 325°F for the first fry, 375°F for the second fry delivers shatter-crisp results.
• Dry potatoes thoroughly after soaking; moisture is the enemy of crispness and safety.
• Work in batches and keep fries on a wire rack (not paper towels) so they stay crisp underneath.

Variations

• Air-Fryer Fries: Toss cut potatoes with 1 to 2 tsp oil and air-fry at 400°F (205°C) for 14 to 18 minutes, shaking every 5 minutes, until crisp. For frozen shoestring fries, cook 12 to 16 minutes.
• Oven-Baked Fries: Toss potatoes with 2 tbsp oil and 1 tsp kosher salt. Roast on a preheated sheet at 450°F (232°C) for 25 to 35 minutes, flipping once, until deeply golden and crisp.
• Spicy Animal-Style: Add 1 to 2 tsp hot sauce or minced pickled jalapeños to the spread, and dust finished fries with a pinch of cayenne.

Storage & Make-Ahead

Caramelized onions can be refrigerated up to 4 days and gently rewarmed. The spread keeps up to 1 week chilled. Fries are best fresh, but you can blanch (first fry) up to 1 day ahead: refrigerate uncovered on a rack, then finish with the second fry at 375°F (190°C) for 2 to 3 minutes. Leftover assembled fries lose crispness; if needed, re-crisp in a 400°F (205°C) air fryer or oven for 5 to 7 minutes, then re-top with warm onions and fresh spread.

Nutrition (per serving)

Approximate: 640 calories; 38 g fat; 58 g carbohydrates; 14 g protein; 980 mg sodium. Values will vary based on oil absorption, cheese brand, and exact portion of spread used.