Mary Berry Potato Wedges Recipe [Tips & Tricks]

If you’re looking for a tasty, easy-to-make side dish, Mary Berry’s potato wedges are an absolute must-try!

With her foolproof recipe, you’ll end up with perfectly crispy, golden wedges on the outside and soft and fluffy on the inside. The blend of simple ingredients like olive oil, garlic, and herbs makes these wedges full of flavor without any complicated steps. Whether you’re serving them as a side to your main meal or enjoying them as a snack, these potato wedges are sure to impress anyone at the table!

Mary Berry Potato Wedges Recipe

Ingredients Needed

1. Potatoes: The star ingredient!

   Choose starchy potatoes like Russets or Maris Piper for the best texture. These varieties have a high starch content, which ensures the wedges turn out crispy on the outside while remaining soft and fluffy on the inside. Aim for around 4 medium-sized potatoes for 2-3 servings.

2. Olive Oil: Olive oil provides the richness and helps crisp up the wedges as they roast. It also adds a subtle flavor that enhances the potato’s natural taste. If you prefer a more neutral oil, vegetable or sunflower oil will work as well.

3. Seasoning: A combination of salt and black pepper is the base for seasoning. However, this can easily be tailored to your taste. You can include garlic powder, paprika, dried rosemary, or thyme for extra depth of flavor. These aromatic herbs and spices give your potato wedges an extra layer of deliciousness, making them irresistible.

4. Optional Garnishes: Fresh herbs, such as parsley or chives, are perfect for garnishing the finished wedges, adding a fresh pop of color and flavor. You might also consider a light dusting of grated Parmesan for an indulgent finish.

Equipment Needed

While the ingredients are simple, the right equipment will ensure the cooking process is seamless and your potato wedges turn out perfectly crispy. Here’s what you’ll need:

1. Large Baking Tray: A sturdy, rimmed baking sheet is essential for roasting the potato wedges evenly. Using a large tray gives the potatoes enough room to spread out, allowing them to crisp up without overcrowding. A baking tray lined with parchment paper or a silicone baking mat can also make cleanup easier.

2. Sharp Knife: A sharp chef’s knife or utility knife will make cutting the potatoes into wedges a breeze. You’ll want uniform-sized wedges to ensure even cooking. A dull knife can make this task more difficult and potentially dangerous.

3. Mixing Bowl: A large bowl for tossing the potato wedges in olive oil and seasoning is necessary to evenly coat the potatoes. A glass or ceramic mixing bowl works well for this purpose.

4. Tongs or Spatula: Once your potato wedges are ready to flip halfway through cooking, a pair of tongs or a sturdy spatula will help you turn them without breaking or mashing them.

5. Oven: An oven preheated to around 200°C (400°F) will give you the perfect temperature for roasting. The high heat will ensure the wedges cook through while achieving that delicious golden-brown crust.

How To Make Mary Berry’s Potato Wedges

Making Mary Berry’s potato wedges is simple, yet the result is nothing short of spectacular. The following steps will guide you through the process from prep to plate:

1. Prepare the Potatoes: Start by washing and scrubbing your potatoes thoroughly to remove any dirt or debris. If you prefer, you can peel them, but leaving the skin on adds texture and nutrients. Once cleaned, cut each potato into thick wedges. Aim for even-sized pieces to ensure consistent cooking.

2. Parboil the Potatoes (Optional): Mary Berry suggests parboiling the wedges for a few minutes to give them a head start. To do this, place the cut potatoes into a large pot of salted boiling water and cook for 5-7 minutes. They should be slightly softened but not fully cooked. Drain them well and let them steam dry for a minute or two to remove excess moisture.

3. Toss with Oil and Seasoning: While the potatoes are cooling slightly, place them in a large mixing bowl. Drizzle olive oil over the wedges and sprinkle with salt, pepper, and any additional seasonings you prefer (paprika, garlic powder, dried herbs, etc.). Toss the wedges gently to ensure they are evenly coated with oil and seasoning.

4. Arrange on the Baking Tray: Transfer the seasoned wedges to a large baking tray. Spread them out in a single layer, making sure there’s enough space between each wedge for proper airflow. This allows them to roast evenly and become crispy on all sides. Don’t overcrowd the tray, as this can cause the wedges to steam instead of crisp up.

5. Roast the Wedges: Place the tray in a preheated oven and roast the wedges for 35-40 minutes, turning them halfway through cooking. Keep an eye on them towards the end of the cooking time-once they turn golden and crispy, they’re done.

6. Finish and Serve: Once cooked, remove the potato wedges from the oven and let them cool slightly. If desired, garnish with freshly chopped herbs or a sprinkle of grated cheese for extra flavor. Serve immediately as a side dish or enjoy them on their own with a dipping sauce of your choice.

Expert Tips

To make sure your potato wedges are as crispy and delicious as Mary Berry’s, here are some expert tips to elevate your cooking game:

1. Don’t Skip the Parboil: Parboiling the wedges before roasting is the secret to a perfectly fluffy interior and crisp exterior. The starch released during the parboiling process helps the potatoes develop that sought-after crunch.

2. Use a Hot Oven: A high-temperature oven ensures a crisp crust while cooking the wedges quickly. Roasting at 200°C (400°F) is ideal, but you can experiment with slightly higher temperatures for even more crispiness.

3. Flip Halfway: Turning the wedges halfway through the roasting process allows them to brown evenly on all sides, ensuring you get crispy edges and tender insides. Use tongs or a spatula to flip them carefully.

4. Don’t Overcrowd the Tray: If you want crispy wedges, don’t overcrowd the tray. Air needs to circulate around each wedge, so give them plenty of space to roast evenly. If necessary, cook in batches.

5. Season Well: Seasoning is key to making potato wedges flavorful. Don’t be shy with the salt and pepper, and experiment with additional herbs and spices like smoked paprika, thyme, or rosemary. A little garlic powder or onion powder can also add a savory punch.

6. Let Them Rest: Once out of the oven, let the wedges rest for a few minutes. This helps the crispy exterior set and prevents them from becoming soggy when served.

Mary Berry’s potato wedges are a simple yet delicious side dish that can elevate any meal. With just a few basic ingredients and a little attention to detail, you can create perfectly crispy and golden wedges that rival any restaurant-style fries. The combination of parboiling, careful seasoning, and a hot oven ensures the best results every time.

Whether served alongside a juicy steak, roasted chicken, or a fresh green salad, these potato wedges will steal the spotlight. Customize the recipe with your favorite herbs and spices, and don’t forget to enjoy them with your favorite dipping sauces. These potato wedges are versatile, easy to make, and sure to be a hit at any gathering!

Easy Recipe Variations For Mary Berry’s Potato Wedges

Mary Berry’s potato wedges are an iconic recipe that strikes the perfect balance between crispy exteriors and fluffy interiors.

However, there’s plenty of room for creativity when it comes to this dish!

You can experiment with a variety of ingredients and cooking methods to cater to different tastes and preferences. Here are some easy recipe variations to make the classic even more exciting:

1. Herb-Infused Potato Wedges

Adding fresh or dried herbs to your potato wedges can bring out a lovely, aromatic flavor. Rosemary is a classic choice-its earthy, piney aroma pairs beautifully with the potatoes’ natural flavors.

You can also try thyme, oregano, or basil. Simply toss the cut potatoes with olive oil, salt, pepper, and the herbs of your choice before roasting them. For an extra burst of freshness, sprinkle some chopped parsley on top once the wedges are out of the oven.

2. Garlic And Parmesan Potato Wedges

For a more indulgent version, why not infuse the wedges with garlic and Parmesan?

After tossing your wedges in olive oil, add minced garlic and a generous sprinkle of grated Parmesan cheese. The garlic will mellow out in the oven while infusing the potatoes with rich flavor, and the Parmesan will crisp up nicely on the edges. You can even add a little Italian seasoning or red pepper flakes for an added layer of spice and zest.

3. Spicy Cajun Potato Wedges

If you prefer a spicy kick, a Cajun-style seasoning is an excellent choice. Toss the wedges in a mix of paprika, cayenne pepper, garlic powder, onion powder, and a little salt and black pepper.

For an even deeper flavor, you can add some smoked paprika. The heat from the Cajun seasoning, combined with the crispiness of the potatoes, creates a mouthwatering dish that will excite your taste buds.

4. Sweet Potato Wedges

A great variation for those who love a naturally sweet flavor is to swap regular potatoes for sweet potatoes. These wedges have a more vibrant color and a slightly sweeter taste, making them a fantastic contrast to savory dips like sour cream or spicy salsas. Season with cinnamon, a drizzle of honey, or even a dash of chili powder for a savory-sweet kick.

5. Lemon And Dill Potato Wedges

If you’re craving something lighter and fresher, a lemon and dill variation could be the perfect option. Toss your potato wedges with olive oil, lemon zest, and a sprinkle of dill for a crisp, refreshing bite. This variation pairs particularly well with grilled fish or roasted chicken, giving a zesty, herbaceous contrast to richer dishes.

6. BBQ Potato Wedges

For a smoky, tangy twist, try marinating your potato wedges in BBQ sauce. After cutting the potatoes into wedges, coat them in your favorite BBQ sauce (store-bought or homemade). Roast them in the oven until they’re golden and crispy, then drizzle a little extra BBQ sauce over the top just before serving for that extra burst of flavor.

Each of these variations is simple to prepare and brings its own unique flavor profile to the dish. Feel free to experiment with your favorite ingredients to make the recipe your own!

Best Practices To Store Leftovers

Potato wedges are a beloved dish, and sometimes you might find yourself with a batch of leftovers. To ensure they remain delicious and maintain their crispy texture for as long as possible, it’s essential to store them correctly. Here are some best practices to keep your leftover potato wedges fresh and tasty:

1. Cool Before Storing

Before you store any leftovers, it’s crucial to let the potato wedges cool completely. If you place hot wedges directly into a container, the trapped steam can cause them to become soggy. Spread them out on a cooling rack for a few minutes, or leave them on the counter to cool to room temperature.

2. Airtight Container For The Fridge

Once cooled, transfer the wedges to an airtight container. This helps retain moisture while keeping out air and contaminants. They should be stored in the fridge for up to 3 days, but remember, the longer they sit, the more likely they are to lose their crispness.

3. Reheating For Crispiness

To restore that crispy texture, reheating your leftover wedges in the oven or air fryer is the way to go. Preheat the oven to 400°F (about 200°C), place the wedges on a baking sheet in a single layer, and bake them for around 10 minutes, flipping halfway through.

For an even quicker solution, use an air fryer for about 5-7 minutes at 375°F. This will give your wedges a second life, bringing back some of their original crunch.

4. Freezing For Longer Storage

If you want to store them for a longer period, freezing is an option. Arrange your cooled potato wedges on a baking sheet in a single layer, ensuring they don’t touch.

Place the tray in the freezer for a couple of hours until they’re frozen solid. After that, transfer them to a freezer-safe bag or container.

When you’re ready to eat, reheat the frozen wedges in the oven or air fryer as mentioned above. Freezing and reheating may alter the texture slightly, but they’ll still be tasty.

By following these simple storage practices, you can keep your potato wedges tasting almost as good as when they were first made, reducing waste and extending their shelf life.

What Goes Well With Potato Wedges

Potato wedges are incredibly versatile and can complement a wide variety of dishes, whether you’re aiming for a light snack or a hearty meal. Here are some suggestions for what goes well with potato wedges to create a balanced and flavorful meal:

1. Dips And Sauces

No potato wedge experience is complete without some dipping sauces!

Classic choices include:

• Sour cream – A creamy, cool dip that contrasts beautifully with the crispy warmth of the wedges.
• Ketchup – A timeless favorite, offering a tangy, slightly sweet balance.
• Garlic mayo – The richness of mayonnaise paired with a subtle garlic flavor can elevate your potato wedges.
• BBQ sauce – Smoky and tangy, this sauce pairs perfectly with spiced-up potato wedges.
• Chili or salsa – If you prefer a bit of heat, a smoky chili or fresh tomato salsa will give your wedges a spicy twist.

2. Grilled Or Roasted Meats

Potato wedges are an ideal side for grilled meats. Whether it’s a juicy steak, a tender roast chicken, or spicy sausages, the starchy texture and crispy nature of the wedges provide a satisfying contrast. Pairing them with a simple herb-marinated chicken or a rich, barbecue-rubbed steak will create a hearty, fulfilling meal.

3. Vegetarian Pairings

For a vegetarian option, consider serving potato wedges with a fresh, crunchy salad. A light coleslaw with tangy dressing or a Greek salad with feta, olives, and cucumber would balance out the richness of the wedges. Roasted vegetables like Brussels sprouts or cauliflower also make excellent companions.

4. Fish And Seafood

For a lighter, more delicate meal, pair your potato wedges with grilled or fried fish. Classic fish and chips is an obvious choice, but wedges also pair well with salmon, cod, or even prawns. The contrast of flavors between the crispy potatoes and the tender fish is unbeatable.

5. Egg Dishes

If you’re looking for something quick and easy for breakfast or brunch, potato wedges go wonderfully with scrambled or poached eggs. The richness of the eggs works harmoniously with the crispy, starchy potatoes, especially when topped with a sprinkle of fresh herbs.

Conclusion

Mary Berry’s potato wedges are a culinary delight that can be customized and enjoyed in a variety of ways. With the ability to experiment with herbs, spices, and even sweet potatoes, these wedges can take on a range of flavors to suit any palate.

By following simple best practices for storing leftovers, you can enjoy your tasty creation for days to come. Whether served with dipping sauces, meats, or vegetables, potato wedges are a versatile side dish that pairs well with so many meals.

So, whether you’re cooking for a weeknight dinner, a weekend BBQ, or simply indulging in a comforting snack, potato wedges remain a crowd-pleaser that can adapt to any occasion. Experiment with different seasonings, explore new ways of pairing them, and enjoy the crispy, golden goodness in countless delightful ways!

FAQs

What Are The Key Ingredients For Mary Berry’s Potato Wedges?

The key ingredients for Mary Berry’s potato wedges include potatoes, olive oil, sea salt, black pepper, and dried herbs such as rosemary or thyme. Optional additions include garlic and lemon zest to enhance flavor.

How Do I Prepare The Potatoes For Mary Berry’s Potato Wedges?

To prepare the potatoes, wash them thoroughly and cut them into even wedges, ensuring they are roughly the same size. You don’t need to peel the potatoes, as the skin adds texture and flavor to the wedges.

Can I Use Sweet Potatoes Instead Of Regular Potatoes In Mary Berry’s Recipe?

Yes, you can substitute regular potatoes with sweet potatoes. Keep in mind that sweet potatoes may cook faster and have a slightly different texture, so adjust the cooking time accordingly.

What Is The Best Method For Cooking Mary Berry’s Potato Wedges?

The best method for cooking Mary Berry’s potato wedges is baking them in the oven. Preheat your oven to 200°C (180°C fan)/400°F and bake the wedges for around 35-40 minutes, turning halfway through to ensure even crisping.

Should I Soak The Potatoes Before Cooking To Make Them Crispier?

Soaking the potato wedges in water for 30 minutes before cooking can help remove excess starch and improve the crispiness. After soaking, make sure to pat them dry with a clean towel before seasoning and baking.

Can I Use Butter Instead Of Olive Oil For Mary Berry’s Potato Wedges?

Yes, you can use melted butter instead of olive oil for a richer flavor, but keep in mind that butter has a lower smoking point than olive oil, so be sure to keep an eye on the wedges as they cook to prevent burning.

How Can I Make Mary Berry’s Potato Wedges Spicier?

To add more heat to the wedges, you can sprinkle them with chili powder, paprika, or cayenne pepper before baking. For a more complex flavor, try adding a pinch of cumin or smoked paprika.

How Can I Make Mary Berry’s Potato Wedges Extra Crispy?

For extra crispy wedges, make sure to coat the potatoes evenly with oil and seasonings. Bake them at a high temperature and avoid overcrowding the baking sheet, as this will allow the wedges to crisp up evenly. You can also finish them with a few minutes under the grill (broiler) for an extra crispy finish.

Can I Prepare Mary Berry’s Potato Wedges Ahead Of Time?

Yes, you can prepare the wedges ahead of time. You can cut the potatoes and store them in water to prevent browning. Once ready to cook, simply drain, pat dry, season, and bake as per the recipe instructions.

What Can I Serve With Mary Berry’s Potato Wedges?

Mary Berry’s potato wedges pair well with a variety of dishes. They can be served as a side dish with grilled meats, burgers, or fish. They also make a great accompaniment to a fresh salad or can be enjoyed as a snack with dipping sauces like ketchup, aioli, or sour cream.