Navy Potatoes

Navy Potatoes

Wendell 0

"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."

Ingredients 2 h 10 m {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings


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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.
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Reviews 5

  1. 9 Ratings

Holiday Baker

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.

Cookin Up A Storm

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

Mary Brown Hollar

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