Patty Melt Fries & Drink Recipe

Prep potatoes

Wash and peel (optional) the potatoes. Cut into 1/4- to 1/3-inch fries. Rinse cut fries under cold water until water runs clear to remove starch. Pat completely dry with kitchen towels.

Par-cook fries (optional for crisper result)

Toss dried fries with cornstarch and a pinch of salt until lightly coated. Heat 1 cup vegetable oil in a heavy skillet or deep fryer to 325°F (if you don't have a thermometer, heat until oil shimmers). Fry fries in batches for 3–4 minutes until pale and slightly tender but not browned. Remove to a wire rack or paper towels to drain.

Finish fries

Raise oil temperature to 375°F. Fry par-cooked fries again in batches for 2–3 minutes until golden and crisp. If not par-cooking, fry at 350–375°F for 4–6 minutes until golden. Drain on paper towels, season immediately with garlic powder, smoked paprika, and a pinch of salt. Toss with chopped parsley if using.

Form and cook patties

Divide ground beef into 4 equal portions (about 4 oz each). Gently form into thin oval patties slightly larger than the bread slices. Season both sides with kosher salt and black pepper. Heat a large skillet or griddle over medium-high heat and add 1 tbsp butter. Cook patties 2–3 minutes per side for medium, pressing lightly to get good contact with the pan. Remove patties to rest briefly.

Caramelize onions

Thinly slice the onion. In the same skillet add remaining 1 tbsp butter and the sliced onion. Reduce heat to medium-low and cook, stirring occasionally, until deep golden and softened, about 8–12 minutes. Season with a pinch of salt.

Assemble patty melts

Lay out 4 bread slices. On each slice, place one Swiss cheese slice, a cooked beef patty, some caramelized onions, and half an American slice if using extra cheesiness; top with another Swiss slice. Top with the remaining bread slices. Butter the outside of each sandwich evenly.

Grill sandwiches

Heat skillet or griddle over medium heat. Grill sandwiches 3–4 minutes per side, pressing gently, until bread is deeply golden brown and cheese is melted. If bread is browning too fast before cheese melts, lower heat and cover briefly.

Serve

Let sandwiches rest 1–2 minutes and cut in half. Plate with a generous portion of fries and pickle slices (if using). Serve with special sauce for dipping.

In a small bowl combine mayonnaise, ketchup, yellow mustard, sweet pickle relish, Worcestershire sauce, hot sauce (if using), and black pepper. Whisk until smooth. Taste and adjust seasoning. Chill until ready to serve.

Place one or two scoops of vanilla ice cream into each chilled glass. Pour chilled cola gently over the ice cream to create foam. Garnish with a maraschino cherry and serve immediately with a straw and long spoon.