Navy Potatoes

Recipesfull introduces to you: Potato Side Dish Recipes. (Navy Potatoes). 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.

Brief

Prep 30 mins

Cook: 40 mins

Additional: 1hr

Total: 2hrs10 mins

Servings: 8

Yield: 8 servings

Navy Potatoes

Ingredients

6 large potatoes

peeled and quartered lengthwise

1 cup butter

divided

or more as needed

2 cups all purpose flour

salt and ground black pepper to taste

Side Dish

Directions

Step 1

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

Step 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).

Step 3

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

Nutritional Information

Navy Potatoes

Servings Per Recipe:8

Calories: 530.3

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 72.2g 24%

Dietary Fiber: 6.9g 28%

solublefiber: 1.8g

insolublefiber: 5.2g

Sugars: 2.3g

monosaccharides: 1.7g

disaccharides: 0.5g

othercarbs: 63g

Fat: 23.6g 36%

Saturated Fat: 14.7g 73%

monoFat: 6g

polyFat: 1.1g

transfattyacid: 0g

Cholesterol: 61mg 20%

water: 227.8g

ash: 3.2g

Vitamin A Iu: 714.6IU 14%

Vitamin are: 198.3RE

Vitamin acarotenoid: 7.9RE

Vitamin aretinol: 190.4RE

Vitamin acarotene: 47.6mcg

Vitamin B1Thiamin: 0.5mg

Vitamin B2riboflavin: 0.3mg

Vitamin B3niacin: 4.8mg

Niacin Equivalents: 6.9mg 35%

Vitamin B6: 0.8mg 42%

Vitamin B12: 0mcg 1%

Vitamin C: 54.5mg 91%

Vitamin diu: 15.9IU 4%

Vitamin dmcg: 0.4mcg

Vitamin ealphaequivalents: 0.7mg

Vitamin eiu: 1.1IU 4%

Vitamin emg: 0.7mg

Folate: 102.3mcg 26%

Vitamin k: 7.3mcg 9%

pantothenicacid: 1mg 10%

Calcium: 44.7mg 4%

copper: 0.3mg 17%

Iron: 3.6mg 20%

Magnesium: 71.1mg 18%

manganese: 0.6mg 32%

phosphorus: 198.3mg 20%

Potassium: 1205.4mg 34%

selenium: 11.7mcg 17%

Sodium: 180.7mg 8%

zinc: 1mg 7%

40butyric: 0.7g

60caprioc: 0.4g

80caprylic: 0.3g

100capric: 0.6g

120lauric: 0.7g

140myristic: 2.3g

160palmitic: 6.1g

180stearic: 2.8g

161palmitol: 0.5g

181oleic: 5.8g

201eicosen: 0g

221erucic: 0g

182linoleic: 0.7g

183linolenic: 0.4g

184stearidon: 0g

204arachidon: 0g

205epa: 0g

225dpa: 0g

226dha: 0g

omega3fattyacid: 0.1g

omega6fattyacid: 1g

alanine: 0.3g

arginine: 0.4g

cystine: 0.1g

glycine: 0.3g

histidine: 0.2g

isoleucine: 0.4g

leucine: 0.6g

lysine: 0.4g

methionine: 0.2g

phenylalanine: 0.4g

proline: 0.6g

serine: 0.4g

threonine: 0.3g

tryptophan: 0.1g

tyrosine: 0.3g

valine: 0.5g

alcohol: 0g

caffeine: 0mg

pyramidvegetables: 0

exchangestarch: 0

energy: 536.1

asparticacid: 1.6g

glutamicacid: 2.1g

phytosterols: 13.8mg

Thiamin: 0.5mg 33%

riboflavin: 0.3mg 15%

boron: 6.1mg

chromium: 0.3mcg

fluoride: 0.8mg

pyramidFat: 0

exchangeFat: 0

biotin: 0.3mcg

pyramidbread: 0

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.