We are big fans of potato wedges around here. With a little olive oil and seasoning, this simple side dish never goes wrong. While the recipe I have used for years is very simple, it was always a bit time consuming to cut all the potatoes before cooking.
So I set out for an easier prep process and learned how to blanch potatoes to freeze (this allows the potatoes to remain fresh tasting after being frozen). This also cuts the baking time in about half since blanching partially cooks the potatoes.
When I bring home a giant bag of potatoes I cut, prep, blanch, and freeze the potatoes all at once so that when I am ready to make a batch I can just pull it out of the freezer and put it in the oven.
Easy Freezer Potato Wedges
Bag of potatoes
Olive oil
Seasoning (we really like using Red Robin seasoning but salt, pepper, and garlic powder also work great!)
Bowl of ice water
1. Bring a pot of water to boil - how big of a pot depends on how many potatoes you are blanching.
2. While water is starting to boil, wash and cut potatoes - I cut the potato into quarters and then cut 2-3 wedges per quarter. This gives me about the right thickness of potato wedge I like.
3. Add cut potatoes to boiling water. Blanch for 3-5 minutes.
4. Strain potatoes. Add potatoes to a bowl of ice water and let sit for 5-10 minutes then drain.
5. Once cooled, place potatoes on a baking dish and put in freezer.
6. Once frozen the potatoes can be placed in ziploc bags for storage in the freezer.
When ready to cook your frozen potatoes:
1. Preheat oven to 425 degrees.
2. Line baking sheet with frozen potatoes. Add olive oil and seasoning. Toss until coated (you can also do this in a bowl but I like to have one less thing to clean!)
3. Bake for approximately 20-30 minutes (depending on thickness of potato). I start checking around 20 minutes and let cook an additional 5-10 minutes, checking each time, until done.
