Animal Style Crispy Smashed Potatoes

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If you’ve ever eaten at In-N-Out, you know how damn good this recipe is going to be. At In-N-Out, you can order almost any menu item “animal style” and it will come slathered in cheese, their secret sauce, and caramelized onions. The animal style french fries are one of the best interpretations of this super fat-assy secret menu application. 

Mark West Wines hired me to come up with some masculine, super delicious dishes, and I knew I had to make my favorite for crispy smashed potatoes go animal style. New potatoes are boiled until tender, then smashed, drizzled with oil, and cooked in a hot oven until crispy. They then get the animal style treatment – secret sauce and caramelized onions on top. I won’t fault you if you add a slice of American cheese, too, In-N-Out style. 

Animal Style Crispy Potatoes

Servings 4 to 6 people

Ingredients

  • 2 pounds small new potatoes
  • 3 tbsp olive oil
  • salt and pepper
  • 1 yellow onion, chopped
  • 2 tbsp unsalted butter
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 3 tablespoons pickle relish
  • 1 tbsp white wine vinegar

Instructions

  • Bring a pot of heavily salted water to a boil over high heat. Add potatoes and cook for 10-15 minutes or until fork tender. Drain.
  • Preheat oven to 450°.
  • Place all potatoes on baking pan and allow to cool completely. Using the back of your hand or the bottom of a skillet, smash the potatoes firmly. Drizzle with olive oil and season generously with salt and pepper.
  • Bake in oven for 25 minutes, or until golden brown.
  • While the potatoes are cooking, make the sauce and caramelized onions.
  • To make the caramelized onions, combine the onion and butter in a large skillet over medium heat. Stir gently to coat all onions in butter. Cut the heat down to medium-low and stir the onions only once every 5 minutes for 35 minutes.  Deglaze the pan with a splash of water, continue cooking for another 5 minutes, season with salt, then cut off the heat and set the onions aside.
  • To make the sauce, combine mayonnaise, ketchup, relish, vinegar and ½ teaspoon salt in a small bowl and whisk until smooth.
  • To make the dish, add all warm potatoes to a large serving dish. Spoon desired amount of sauce over top, then top with caramelized onions. Serve immediately.
  • 2 pounds small new potatoes
  • 3 tbsp olive oil
  • salt and pepper
  • 1 yellow onion, chopped
  • 2 tbsp unsalted butter
  • ½ cup mayonnaise
  • ¼ cup ketchup
  • 3 tablespoons pickle relish
  • 1 tbsp white wine vinegar
Author: Caroline Chambers

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