In-N-Out Animal Style Potato Wedges

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Oh. Good. Lord. If this doesn’t have crack written all over it more than crack itself does, then you can slap me. In the face. Because I just had the most delicious ride on the tasty train and let me tell you: I am buying another round trip ticket.

I will also be purchasing some stretchy, elastic-waistband pants to accommodate my soon-to-be mammoth size. I can smell the glory now.

I didn’t want to do animal style fries or a burger, and potato wedges sounded so…hearty. Because that’s what this meal needed– more substance. And boy….mission accomplished.

Make extra onions or else you’ll be fighting over the last morsels (1 onion per person). This recipe makes enough of everything for 3-4 people.

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In-N-Out Animal Style Potato Wedges

sauce recipe from Serious Eats

6 slices American cheese
2.5 T mayo
1 heaping tablespoon ketchup
3 t sweet relish
1/2 t white vinegar
1/2 t sugar
3 large yellow onion, diced very fine
2 t vegetable oil
Potato wedges
3 large Russet potatoes
1 T salt

In a medium saucepan over medium heat, add the oil until shimmering. Add the onions and salt and reduce heat to medium low. Continue to cook, about 25-30 minutes, until brown and starting to really caramelize. Add 1 T water and cook off (about 1 minute), until the onions are melty. Do this a few times.

Meanwhile, preheat your oven to 425. Scrub the potatoes, cut into wedges (cut each in half, then 4 wedges per half), and soak in water for 10 minutes. Dry completely a with paper towel, place on a baking sheet, and toss with the oil and salt. Bake for 20 minutes with a cut-side down, flip, and bake another 20 minutes.

In a small bowl, mix together the sauce ingredients. When the potatoes and onions are done, layer on an oven-proof ceramic plate:

  1. Potatoes
  2. Cheese
  3. Onions

Place that back in the oven and heat until the cheese starts to melt, a couple of minutes. Add a few dollops of sauce on top and serve immediately. Sit back and watch the smiles pour in from your audience of admirers.

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