18 Ratings
  • 4 star values: 7
  • 5 star values: 7
  • 3 star values: 2
  • 1 star values: 1
  • 2 star values: 1

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.

Wendell
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the potato wedges in a bowl of water, and refrigerate for at least 1 hour.

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  • 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).

  • Bake the wedges in the preheated oven until tender and golden brown, 35 to 40 minutes.

Partner Tip

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



Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/09/2014
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 pretty dark but DH preferred those so I guess it all worked out. Just keep a close eye out as the butter can burn before you know it.
(3)

Most helpful critical review

Rating: 2 stars
12/29/2017
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 wanted this recipe to work but no success. They just taste like uncooked flour to me. Might be ok if I could deep fry them but I don t have access to deep fryer on a boat.
18 Ratings
  • 4 star values: 7
  • 5 star values: 7
  • 3 star values: 2
  • 1 star values: 1
  • 2 star values: 1
Rating: 4 stars
11/12/2010
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 did still take the full 40 minutes. And I baked them on a foil lined sheet. I did half the recipe and it fit the whole baking sheet. I would say the full recipe would be more like 6 servings though. Interesting recipe! And I wonder if my grandpa ate a french fry like these in the the Navy in WWII? Happy Veterans's Day though! And thank you to all who have served this country.
(33)
Rating: 4 stars
06/22/2011
Very easy and surprisingly good. I added a bit of cajun spice to the flour and it worked really well.
(8)
Rating: 4 stars
10/02/2011
Very good potato wedges! I used seasoned salt and added onion powder & garlic powder. 400 degrees for 40 mins flipping half way through.
(7)
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Rating: 4 stars
11/19/2010
These are really good fries! I add other seasonings to the flour though such as cajun seasoning season salt etc.
(4)
Rating: 5 stars
03/09/2014
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 pretty dark but DH preferred those so I guess it all worked out. Just keep a close eye out as the butter can burn before you know it.
(3)
Rating: 4 stars
09/10/2018
Love love LOVE this recipe. So versatile too. Added a bit of smoked paprika and a smidge of dill. Kids came back for seconds...and thirds.
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Rating: 5 stars
05/07/2017
I like it and made it many times I experimented with some additional flavours but it came out that the receipe is the best as it is
Rating: 2 stars
12/29/2017
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 wanted this recipe to work but no success. They just taste like uncooked flour to me. Might be ok if I could deep fry them but I don t have access to deep fryer on a boat.
Rating: 5 stars
09/06/2018
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.