Recreating In-N-Out Animal Style Fries | Eitan Bernath

Bring a large pot of water to a boil. Add in the salt and white vinegar, stir until dissolved. Place all the potatoes into the boiling water and cook for 10 minutes. Carefully, drain the potatoes from the pot and transfer to a paper towel-lined baking sheet. Place in the freezer for 10-15 minutes to cool.

Preheat a large pot of vegetable oil to 400°F. In small batches, fry the potato sticks for 60 seconds then place on a new paper towel-lined baking sheet. Once all the potatoes have been fried, place the cookie sheet back in the freezer for 10-15 minutes. (For best results, freeze overnight.)

Bring the pot of oil back to 400°F. In small batches fry the par-cooked potato sticks for 2 minutes, until golden brown. Remove and place on a towel-lined baking sheet. Season the fries with salt immediately after taking them out of the oil.

In a large bowl, combine the mayonnaise, ketchup, pickles, mustard, salt, pepper, sugar, and apple cider vinegar. Taste and adjust the salt and pepper to your liking. Set aside until fries are ready. Leftover sauce can be stored in the fridge.

In a small frying pan, melt the butter on a medium heat. Add in the onions and saute for 15 minutes on a medium flame, stirring often, until they begin to caramelize.

Place the finished hot fries in a serving dish. Top the fries with the slices of American cheese. The heat of the fries should melt the cheese, if not place in the oven for a few minutes on broil. Top with the caramelized onions then a large spoonful of the sauce. Serve immediately.

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