Mary Berry Potato Wedges

You wouldn’t think potato wedges could nearly bring someone to tears—but here we are.

I made these for a last-minute Sunday lunch when I didn’t have time (or energy) for proper roasties. Thought they’d be a lazy shortcut. They were not. The first batch? Total flop—soggy bottoms, bland middles, a bit tragic all round. I blamed the oven, then the potatoes… until I realised I’d skipped Mary’s semolina trick. Rookie mistake.

Once I got it right? Game-changer. Crispy outsides, fluffy insides, and a garlicky dip that made me want to eat the whole tray straight from the counter (I may have done). Let me show you how I fixed it—and why these are my go-to wedges now.

Why This One Works So Well

It’s the semolina. Honestly.

Most wedge recipes use just oil and seasoning, but Mary’s version dusts the potatoes with semolina before roasting. I didn’t think that would matter—but it really did. That light coating turns gorgeously crunchy in the oven without deep frying.

And leaving the skins on? Gives you a slightly earthy bite that makes them feel more rustic (and lets you skip peeling—bonus). Also, the chive and garlic sour cream dip is simple but sharp enough to cut through the richness.

INGREDIENTS + WHY THEY MATTER

• Potatoes (skins on) – I used Maris Piper, but King Edward works too. Skin-on gives extra texture and stops them falling apart.
• Olive oil – Helps crisp and brown. Don’t skimp, or they’ll dry out.
• Semolina – The not-so-secret secret. Adds crunch without needing to deep fry.
• Salt & pepper – Be generous. Bland wedges are a crime.

For the dip:

• Soured cream – Creamy, slightly tangy. Full-fat is best.
• Fresh chives – Brings freshness and bite.
• Garlic – Half a clove is plenty—it should hum, not punch.

Want To Change It Up

• Dairy-Free Dip: Swap soured cream for a thick plant-based yoghurt (like oat or coconut). Still tasty, just a bit lighter.
• Extra Spice: Add smoked paprika, cayenne, or rosemary to the wedges before baking.
• No Semolina? Polenta just about works, but it’s coarser and needs a touch more oil.
• Garlic-Free Dip: Skip the garlic and stir in lemon zest instead—it’s brighter and lovely in spring.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Wedges came out soggy	Didn’t soak or dry them properly	Soak in cold water + pat fully dry
Uneven browning	Overcrowded the tray	Use 2 trays if needed, single layer only
Burnt edges, raw centres	Oven too hot or wedges too thick	Keep them chunky, but evenly sliced

HOW TO MAKE MARY BERRY’S POTATO WEDGES

1. Preheat your oven to 220°C (200°C fan)/Gas 7. Line a large tray with baking paper.
2. Cut your potatoes (skins on) into chunky wedges. Aim for 6–8 wedges per potato, all roughly the same size.
3. Soak in cold water for 30 minutes to remove starch. Drain and pat dry—this bit really matters.
4. Toss with oil and semolina in a big bowl. Add salt and pepper—don’t be shy here.
5. Spread on your tray in a single layer. No overlapping. Pop in the oven for 30–35 minutes, flipping halfway, until crisp and golden.
6. Meanwhile, make the dip: mix soured cream, chives, and garlic. Season to taste.
7. Serve hot, straight from the tray with the dip on the side—or just eat them off the parchment like I do when no one’s watching.

TIPS FROM MY KITCHEN

• I use my old dark metal tray—it crisps better than my posh enamel one.
• If your wedges aren’t browning, crank the heat for the last 5 minutes.
• Air fryer works too: 180°C for 15–18 minutes, shake halfway.
• I warm the dip gently if serving in winter—cold dip and hot wedges can be an odd combo.

STORAGE + SERVING

• Fridge: Keeps for 3 days in an airtight tub.
• Freezer: Freeze in a single layer, then bag up. Best within 2 months.
• Reheat: Oven at 200°C for 10–15 minutes, or air fryer for 5–7. Microwaving? Only if you like sad wedges.

Serve with: fried eggs, burgers, roast chicken—or just a glass of wine and a comfy chair.

FAQs – Real Query Answers

Q: Can I use sweet potatoes instead?
A: You can—but skip the semolina. Sweet potatoes don’t crisp the same way and need less heat. Try 200°C for 25 minutes.

Q: Why soak the potatoes first?
A: It draws out excess starch, which helps them crisp up beautifully. I once skipped this and got sad, limp wedges. Never again.

Q: Can I skip the dip?
A: Sure—but even a blob of ketchup or mustard mayo adds something. These wedges love a dip.

Q: What potatoes are best for wedges?
A: Maris Piper, King Edward, or any floury variety. Waxy ones like Charlotte or Jersey Royals won’t give the same fluff.

Try More Recipes:

• Mary Berry Mini Dauphinoise Potatoes
• Mary Berry Roast Potatoes
• Mary Berry French Buttered Potatoes
• Mary Berry Chicken and Mushroom Suet Crust Pie