"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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potatoes, peeled and quartered lengthwise
butter, divided, or more as needed
all purpose flour
salt and ground black pepper to taste
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.
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.
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