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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside. | 2. In a bowl coat the potato wedges with olive oil, salt and pepper. Put them on a well oiled baking sheet and bake at 375' F for about 40 min or until tender inside and crispy on the outside. | 3. Serve the potatoes hot from the oven with the sauce on the side for dipping. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
russet potato	4		peeled cut	-	-	-	-
onion	2	tablespoons	minced	8.0	1.868	0.22	0.02
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
salt black pepper			ground	-	-	-	-
paprika	1 1/2	1/2		9.729	1.8627	0.4878	0.4447
tabasco sauce	1/4	teaspoon		-	-	-	-
thyme	1/4	teaspoon	ground	0.69	0.1598	0.0228	0.0186
ketchup	1/2	cup		-	-	-	-
mayonnaise	1/2	cup		418.76	0.0	0.4292	46.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.