Real Photos Vs. Internet Rumors: Inside in-N-Out's Most Famous off-Menu Creations
By Alexander Ross
In-N-Out's french fries are notoriously divisive. The company peels Kennebec potatoes fresh in plain view of the dining room, dices them on pneumatic presses, and plunges them directly into sunflower oil without a pre-soak or par-boil step. As a result, the fries often turn soft and starchy within minutes of leaving the vat.
Knowledgeable diners adjust the cook time during ordering. Requesting well-done fries leaves the basket submerged for roughly three to four minutes longer, producing a dark amber, crunchy fry that stays crisp under heavy toppings. Customers who find well-done too hard can request "light well," striking a balance between exterior snap and a fluffy interior. For an indulgent side, customers order Animal Style fries, which arrive in a red paper boat blanketed with melted cheese, grilled diced onions, and cold spread.
[ Fresh Russet / Kennebec Cut ]
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Standard Fry (Single Dip, Soft Finish)
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"Light Well" (Golden Snap) "Well Done" (Extra Crisp & Amber)
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Base for "Animal Style" Loaded Fries
The shake station runs on a similarly flexible logic. The chain uses 100% dairy ice cream bases across three core flavors: chocolate, vanilla, and strawberry. A Neapolitan shake combines all three into a marbled pour. The chocolate and vanilla blend, the Black and White Shake, delivers a creamy cocoa balance reminiscent of classic soda fountain egg creams. Employees simply manipulate the tap levers on the triple-head machine to split the cup volumes evenly.
Alexander Ross has covered the video game industry for a decade, writing deep dives on game design, esports tournaments, VR developments, and gaming culture.
