Navy Potatoes

Navy Potatoes


This is my fathers recipe for potatoes that were served aboard the battleship USS New York during WWII. This recipe is simple, but unquestionably tasty.

The ingredient of Navy Potatoes

  1. 6 large potatoes, peeled and quartered lengthwise
  2. 1 cup butter, divided, or more as needed
  3. 2 cups all endeavor flour
  4. salt and arena black pepper to taste

The instruction how to make Navy Potatoes

  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 once cooking spray. Melt 1/2 cup of butter in a small saucepan on top of higher than 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, later dip into the butter. Arrange potato wedges something like the baking sheet. Melt and increase be credited with more butter for dipping as you go along (the flour makes it thick).
  3. Bake the wedges in the preheated oven until painful and golden brown, 35 to 40 minutes.

Nutritions of Navy Potatoes

calories: 530.3 calories
carbohydrateContent: 72.2 g
cholesterolContent: 61 mg
fatContent: 23.6 g
fiberContent: 6.9 g
proteinContent: 9.1 g
saturatedFatContent: 14.7 g
sodiumContent: 180.7 mg
sugarContent: 2.3 g


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