These easy prep potato wedges are perfect for movie night, game day or that holiday get together! Sure to please the whole family - serve them plain with your favorite sauces for dipping...or load them high with cheese, bacon, onions and sour cream for a hearty snack!
8 Servings Recipe By Pin Print
Oven Potato Wedges

Ingredients

  • 8 medium Russet Potato
  • 2 tablespoons Olive Oil
  • 2 teaspoons Paprika
  • 2 teaspoons Salt
  • 1 teaspoon Garlic Powder
  • ¼ teaspoons Cumin
  • ¼ teaspoons Chili Powder
  • ½ teaspoons Black Pepper
  • ⅛ teaspoons Celery Salt
  • ¼ teaspoons Basil, Dried

Freezer Containers

Supplies

  • Baking Sheets
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Toss potato wedges in oil, just enough to coat. Sprinkle spices on top and toss again to coat.
  2. Lay out on an ungreased baking sheet.
  3. Bake at 400 for 30 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Toss potato wedges in oil, just enough to coat. Sprinkle spices on top and toss again to coat.
  2. Lay out on an ungreased baking sheet.
  3. Bake at 400 for 30 minutes.
  4. Leave on baking sheet and put into freezer to flash freeze.
  5. After flash freezing, remove from freezer and place into freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Bake from frozen at 450 degrees for 30-35 minutes.

6 Comments

Join the discussion
  1. Do the potato wedges taste good after you thaw them? Do you have to recook them in oven? And how long is a flash freeze before you bag them in freezer bag?

    1. All of our recipes have been thoroughly tested by our test cooks, so your best bet is to follow the “freeze for later” recipe instructions as written (so you will bake them, then flash freeze.)

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