This easy recipe for Mary Berry’s crispy potato wedges is a delicious and quick side dish. With just a few common ingredients, you can whip up hot, fluffy wedges that are perfectly seasoned. Serve them alongside a creamy dip for a satisfying treat that everyone will love!
This Potato Wedges Recipe Is From Simple Comforts Cookbook by Mary Berry
Ingredients Needed:
For the Potato Wedges:
- 600g medium potatoes, skins on (1lb 5oz)
- 2 tbsp olive oil
- 2 tbsp semolina
- Salt and freshly ground black pepper
For the Dip:
- 150ml soured cream (5fl oz)
- 2 tbsp chopped chives
- ½ small garlic clove, crushed
How To Cook Potato Wedges:
- Preheat the oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 7 and line a large baking sheet with non-stick baking paper.
- Prepare the potatoes: Cut the potatoes in half and slice each half into chunky wedges. In a bowl, mix the wedges with olive oil and semolina. Season generously with salt and pepper, then toss until well coated.
- Bake the wedges: Arrange the potato wedges in a single layer on the lined baking sheet and bake for about 30 minutes, or until they are golden brown and cooked through.
- Make the dip: In a separate bowl, combine the soured cream, chopped chives, and crushed garlic. Season with salt and pepper, mixing well to combine.
- Serve: Spoon the dip into a serving bowl and enjoy it alongside your hot, crispy potato wedges!
Recipe Tips
- Cut Evenly: Make sure to cut the potato wedges into uniform sizes. This helps them cook evenly, ensuring some are not overdone while others are still raw.
- Soak Before Cooking: Soak the potato wedges in cold water for at least 30 minutes before baking. This removes excess starch, helping them become extra crispy when baked.
- Use Semolina: Coating the wedges in semolina gives them a delightful crunch. Don’t skip this step for the best texture!
- Don’t Overcrowd the Tray: Arrange the wedges in a single layer on the baking sheet. Overcrowding can trap steam and make them soggy instead of crispy.
- Adjust Seasoning: Taste a wedge after baking and adjust the seasoning if needed. Adding a sprinkle of salt or spices while they’re hot enhances their flavor.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover potato wedges in an airtight container or covered dish and store in the fridge for up to 3 days.
- Freeze: Place leftover potato wedges in a freezer-safe container or bag. They can be frozen for up to 2 months. To use, thaw in the fridge overnight before reheating in the oven.
- Reheating: To reheat Leftovers Potato Wedges, place them in a preheated oven at 200°C for 10-15 minutes until hot and crispy. Alternatively, use an air fryer at 180°C for 5-7 minutes for a quick, delicious result!
Nutrition Facts
Serving Size: 1 serving (approximately 100 grams)
- Calories: 173
- Total Fat: 8.2 grams
- Saturated Fat: 1.0 gram
- Cholesterol: 0 mg
- Sodium: 8 mg
- Potassium: 467 mg
- Total Carbohydrate: 25.8 grams
- Dietary Fiber: 3.3 grams
- Sugars: 0.7 grams
- Protein: 2.7 grams
Try More Mary Berry Recipes:
- Mary Berry Mini Dauphinoise Potatoes
- Mary Berry Roast Potatoes
- Mary Berry French Buttered Potatoes
- Mary Berry Meatball Toad in the Hole
- Mary Berry Chicken and Mushroom Suet Crust Pie
Mary Berry Potato Wedges
Description
This easy recipe for Mary Berry’s crispy potato wedges is a delicious and quick side dish. With just a few common ingredients, you can whip up hot, fluffy wedges that are perfectly seasoned. Serve them alongside a creamy dip for a satisfying treat that everyone will love!
Ingredients
For the Potato Wedges:
For the Dip:
Instructions
- Preheat the oven: Preheat your oven to 220°C (200°C fan)/Gas Mark 7 and line a large baking sheet with non-stick baking paper.
- Prepare the potatoes: Cut the potatoes in half and slice each half into chunky wedges. In a bowl, mix the wedges with olive oil and semolina. Season generously with salt and pepper, then toss until well coated.
- Bake the wedges: Arrange the potato wedges in a single layer on the lined baking sheet and bake for about 30 minutes, or until they are golden brown and cooked through.
- Make the dip: In a separate bowl, combine the soured cream, chopped chives, and crushed garlic. Season with salt and pepper, mixing well to combine.
- Serve: Spoon the dip into a serving bowl and enjoy it alongside your hot, crispy potato wedges!
Notes
- Cut Evenly: Make sure to cut the potato wedges into uniform sizes. This helps them cook evenly, ensuring some are not overdone while others are still raw.
- Soak Before Cooking: Soak the potato wedges in cold water for at least 30 minutes before baking. This removes excess starch, helping them become extra crispy when baked.
- Use Semolina: Coating the wedges in semolina gives them a delightful crunch. Don’t skip this step for the best texture!
- Don’t Overcrowd the Tray: Arrange the wedges in a single layer on the baking sheet. Overcrowding can trap steam and make them soggy instead of crispy.
- Adjust Seasoning: Taste a wedge after baking and adjust the seasoning if needed. Adding a sprinkle of salt or spices while they’re hot enhances their flavor.
Mary Berry Potato Wedges