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Navy Potatoes

Wendell

"This is my father's recipe for potatoes that were served aboard the battleship USS New York during WWII. This recipe is simple, but very tasty."
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Ingredients

2 h 10 m servings
Original recipe yields 8 servings

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Directions

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  • Prep

  • Cook

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  1. Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.
  2. Preheat oven to 450 degrees F (230 degrees C). Spray a baking sheet with cooking spray. Melt 1/2 cup of butter in a small saucepan over low heat; pour it into a shallow dish. Mix flour, salt, and pepper in a second shallow dish. Roll potato wedges in the seasoned flour, then dip into the butter. Arrange potato wedges on the baking sheet. Melt and add more butter for dipping as you go along (the flour makes it thick).
  3. Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 11
  1. 16 Ratings

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Most helpful positive review

Recipe is what it says a french fry potato with a slight "buttery crunchy coating." I followed the ingredients minus the black pepper. I cut the potatoes each into 8-10 potato wedges, and they d...

Most helpful critical review

I’ve tried making these several times. First time following recipe exactly then alternatives for follow up attempts (less flour, more spices, precook potatoes in boiling water halfway). I really...

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Recipe is what it says a french fry potato with a slight "buttery crunchy coating." I followed the ingredients minus the black pepper. I cut the potatoes each into 8-10 potato wedges, and they d...

Very easy and surprisingly good. I added a bit of cajun spice to the flour and it worked really well.

Very good potato wedges! I used seasoned salt and added onion powder & garlic powder. 400 degrees for 40 mins flipping half way through.

These are really good fries! I add other seasonings to the flour though, such as cajun seasoning, season salt, etc.

Really good! I added an all purpose spice to the flour as other reviewers have and I did find my cookie sheet warped a bit during the cooking and some of the butter browned and the fries got pre...

I made this tonight, and thought it was very good. It took awhile to prepare and cook, but I'll do it again as it was a great side dish.

My family really enjoyed these. I used white rice flour and used margarine because I was out of butter. They were tender & crispy. Cooked on parchment and turned part way through.

I’ve tried making these several times. First time following recipe exactly then alternatives for follow up attempts (less flour, more spices, precook potatoes in boiling water halfway). I really...

Easy and if you slice a little thinner you can easily have it done in 15-20 minutes. If you just want simple potatoes with a little crunch and butter flavor hard to beat. Thanks!