Mary Berry Steak Fries Recipe

Russet potatoes soak to remove excess starch, then undergo two-stage frying at different temperatures to achieve the perfect contrast of fluffy, tender interior with shatteringly crisp golden exterior. This transformative technique requires just potatoes, oil, and salt, delivering restaurant-quality results that eliminate guesswork and soggy disappointment.

Print Recipe Pin Recipe

Prep Time 14

Cook Time 15

Servings: 4

Course: Side Dish

Cuisine: French

Ingredients Method Notes

Ingredients

1½ lb 750g Russet potatoes
Sunflower oil for deep-frying
Salt to taste

Method

Begin by preparing your potatoes, which is a pivotal first step. Cut 1½ lb (750g) of Russet potatoes into 2 inch × ½ inch (5cm × 1cm) sticks, ensuring uniformity for even cooking. Place the cut potatoes in a bowl of cold water and soak for 5–10 minutes.
This soaking process removes excess starch from the surface, which helps achieve that desired crispy exterior. After soaking, thoroughly dry the fries using a clean kitchen towel or paper towels, as any remaining moisture will interfere with the frying process and prevent proper crisping.
The two-stage frying technique is what sets Mary Berry's method apart and creates the signature texture of these steak fries. Heat the sunflower oil in a deep fryer to 325°F (170°C).
Carefully lower the dried fries into the oil in batches if necessary, and deep-fry for 5–6 minutes until they are soft and very pale golden. This first stage cooks the interior of the potatoes while keeping them pale, building the fluffy core. Lift the basket out and increase the oil temperature to 375°F (190°C).
Once the oil reaches the higher temperature, carefully return the basket of fries to the fryer and deep-fry for a second time for 3–4 minutes until they achieve a crisp and golden brown exterior. This second frying stage is what gives the fries their satisfying crunch.
Remove the basket and drain the fries thoroughly on paper towels to remove excess oil. Sprinkle generously with salt to taste while the fries are still hot, which allows the seasoning to adhere properly, and serve immediately for the best results.

Notes

Mary Berry Steak fries Substitutions and Variations

While Mary Berry’s classic recipe delivers exceptional results, you can easily adapt it to suit your preferences and dietary needs. If you’re avoiding traditional oil, try cooking spray or vegetable oil as substitutes. For a healthier twist, I’d recommend air-frying your steak fries at 375°F, though you’ll sacrifice some of that signature crispiness. You can experiment with different potato varieties—waxy potatoes like Yukon Gold create fluffier interiors, while sweet potatoes offer a nutritious alternative with natural sweetness. Consider seasoning variations too: I often sprinkle garlic powder, paprika, or cajun spices instead of plain salt. For a gourmet touch, try truffle oil or parmesan cheese. These modifications let you personalize Mary Berry’s technique while maintaining her proven two-stage frying method.