Mary Berry’s Potato Wedges is made with large firm potatoes, olive oil, paprika, coarse sea salt, and black pepper. This tasty Potato Wedges recipe creates a delicious side dish that takes about 30 minutes to prepare and can be served to up to 6 people.
This Potato Wedges Recipe Is From Absolute Favourites Cookbook by Mary Berry
Mary Berry Potato Wedges Ingredients
- 2 large firm potatoes (such as King Edward), unpeeled (about 500g or 1 lb)
- 1 tbsp olive oil (15 ml)
- A little paprika
- Coarse sea salt and freshly ground black pepper
- Soured cream, to serve (optional)
How To Make Mary Berry Potato Wedges
- Preheat the Oven: Preheat to 200°C/180°C fan/Gas 6 (400°F). Place a baking tray in the oven to heat.
- Prepare the Potatoes: Wash and dry the potatoes, leaving the skin on. Cut each potato in half lengthways, then cut each half into thin wedges, about 1cm (½in) thick.
- Season the Wedges: Toss the potato wedges in olive oil and paprika until evenly coated.
- Arrange on Tray: Line the hot baking tray with non-stick baking paper. Spread the wedges in a single layer on the tray. If needed, use a second tray to avoid overcrowding.
- Roast: Grind black pepper over the wedges. Roast for about 20 minutes, turning halfway through, until the wedges are golden brown. Sprinkle with coarse sea salt.
- Serve: Enjoy immediately with soured cream if desired.
Recipe Tips
- Use Firm Potatoes: Choose firm, starchy potatoes like King Edward for crispier wedges. Avoid waxy potatoes as they may turn out soggy.
- Preheat the Tray: Always preheat the baking tray in the oven. This helps the wedges start crisping up immediately when they hit the hot surface.
- Don’t Overcrowd the Tray: Arrange the wedges in a single layer on the tray. Overcrowding prevents them from getting crispy. Use a second tray if needed.
- Turn the Wedges: Turn the wedges halfway through cooking to ensure they brown evenly on all sides.
- Season Before Roasting: Toss the wedges in olive oil and paprika before roasting to ensure even seasoning and a flavorful crust.
What To Serve With Potato Wedges?
These crispy potato wedges pair well with burgers, grilled chicken, salads, or sandwiches. They can also be served alongside dips, such as sour cream, ketchup, or BBQ sauce, for a tasty side dish.
How To Store Leftovers Potato Wedges?
- Refrigerate: Let the leftover potato wedges cool to room temperature. Transfer them to an airtight container and refrigerate for up to 3 days.
- Freeze: Cool the potato wedges to room temperature. Place them in a freezer-safe bag or container and freeze them for up to 3 months. Thaw them in the refrigerator before reheating.
How To Reheat Leftovers Potato Wedges?
- In The Oven: Preheat the oven to 200°C/180°C fan/Gas 6 (400°F). Spread the wedges on a baking tray and heat for about 10-15 minutes until crispy and hot.
- In The Microwave: Place the wedges on a microwave-safe plate. Heat on high for 1-2 minutes, but they may not get as crispy.
- In The Air Fryer: Preheat the air fryer to 180°C (350°F). Arrange the wedges in a single layer and cook for about 5-7 minutes until crispy and heated through.
Mary Berry Potato Wedges Nutrition Facts
Serving Size: 1 serving
- Calories: 200
- Total Fat: 10g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 600mg
- Total Carbohydrate: 25g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 3g
Try More Mary Berry Recipes:
- Mary Berry Lemon Sole With Fennel Slaw
- Mary Berry Canon Of Lamb With Mint Gravy
- Mary Berry Smoked Salmon and Avocado
- Mary Berry Red Cabbage Recipe
Mary Berry Potato Wedges
Description
Mary Berry’s Potato Wedges is made with large firm potatoes, olive oil, paprika, coarse sea salt, and black pepper. This tasty Potato Wedges recipe creates a delicious side dish that takes about 30 minutes to prepare and can be served to up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat to 200°C/180°C fan/Gas 6 (400°F). Place a baking tray in the oven to heat.
- Prepare the Potatoes: Wash and dry the potatoes, leaving the skin on. Cut each potato in half lengthways, then cut each half into thin wedges, about 1cm (½in) thick.
- Season the Wedges: Toss the potato wedges in olive oil and paprika until evenly coated.
- Arrange on Tray: Line the hot baking tray with non-stick baking paper. Spread the wedges in a single layer on the tray. If needed, use a second tray to avoid overcrowding.
- Roast: Grind black pepper over the wedges. Roast for about 20 minutes, turning halfway through, until the wedges are golden brown. Sprinkle with coarse sea salt.
- Serve: Enjoy immediately with soured cream if desired.
Notes
- Use Firm Potatoes: Choose firm, starchy potatoes like King Edward for crispier wedges. Avoid waxy potatoes as they may turn out soggy.
- Preheat the Tray: Always preheat the baking tray in the oven. This helps the wedges start crisping up immediately when they hit the hot surface.
- Don’t Overcrowd the Tray: Arrange the wedges in a single layer on the tray. Overcrowding prevents them from getting crispy. Use a second tray if needed.
- Turn the Wedges: Turn the wedges halfway through cooking to ensure they brown evenly on all sides.
- Season Before Roasting: Toss the wedges in olive oil and paprika before roasting to ensure even seasoning and a flavorful crust.
Mary Berry Potato Wedges