In-N-Out Animal Style Fries By A Cook Named Matt
Always wanted to make In-N-Out Animal Style fries? Now you can with this copycat recipe! Matt Broussard, also known as A Cook Named Matt, shows you how using delicious and fresh Idaho® Russets. Find the video of Matt preparing this recipe here.
Ingredients:
For the cheese:
- 1-ounce butter
- 1-ounce flour
- 2 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 teaspoon rice vinegar
- 1 teaspoon Aleppo chili flake
- salt to taste
For the onions:
- 1 yellow onion
- canola for cooking
- butter at the end
For the spread:
- 1 cup mayo
- 1 cup dill pickle, diced
- ¼ cup ketchup
- black pepper to taste
- 1 tablespoon rice vinegar
- salt to taste
For the fries:
- Idaho® Russet potatoes
- canola oil for frying
- salt to taste
Directions:
For the cheese:
- Melt butter in a pot
- Dust in the flour while whisking and cook for about a minute over medium heat.
- Pour in the milk while whisking and bring to a simmer.
- Add the cheese. Let it hang out at room temp for about ten minutes.
- Add in the rice vinegar and blend until smooth.
- Add Aleppo pepper and salt to taste. May be held in the fridge for a week.
For the onions:
-
Here is the whole process in this video right here.
For the spread:
- Mix everything.
For the fries:
- Cut into fry-shaped batons of your choice and fry in canola oil at 250°F until desired crispiness is achieved.
- Salt to taste.
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