xiaoxl/recipe_data huggingface dataset:
Black Bean Cakes With a Spicy Yogurt Sauce


Ingredients:
tomatoes, bell pepper, fresh cilantro, green onions, scallion, garlic cloves, ground cumin, chili powder, all-purpose flour, canola oil, plain yogurt, lime, juice of, cumin, cilantro, chili powder, garlic powder

Directions:
In a medium-sized mixing bowl, add all ingredients except oil.
Mix until well combined.
Separate about 1/3 of the mixture into a small mixing bowl.
Mash the small bowl of bean cake mix into a mush and return it to the rest of the mixture.
Stir to completely combine.
Adjust seasoning with salt and pepper.
If the mixture is thin, slowly add more flour, 1 tablespoon at a time, until it is thick enough to form a ball and not fall apart.
Place a large sauté pan over medium-high heat.
When the pan is to temperature, add about 4 tablespoons of oil. Portion out golf ball-sized patties and carefully place them in the hot oiled sauté pan.
Working in batches, cook bean cakes until crisp and golden brown on both sides.
Lightly flatten cakes with a spatula during the cooking process.
Drain hot bean cakes on a paper towel.
Continue cooking until all bean cake batter is used.
Keep cakes warm in a 250 degree oven until ready to serve.
SPICY YOGURT SAUCE:  Mix all ingredients chill for 30 minutes.
Lemon Pepper Pasta Seafood
Category: seafood
By Catherine Neal

Lemon pepper pasta served with sauteed garlic seafood. You can substitute the shrimp in this recipe with crab or scallops, or you could use a mixture of all three types of seafood.

Ingredients:
1 (8 ounce) package lemon pepper linguine
4 tablespoons olive oil
2 tablespoons chopped garlic
1 tablespoon lemon pepper
1 pound medium shrimp - peeled and deveined
½ cup grated Parmesan cheese

Directions:
Bring a large pot of lightly salted water to boil, add pasta, and cook for 8 to 10 minutes, or until al dente. Drain, and return pasta to the pot. Heat olive oil in a skillet over medium heat. Cook garlic, lemon pepper seasoning, and shrimp in oil until shrimp is cooked through, 3 to 5 minutes. Toss pasta with shrimp and Parmesan cheese.

Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Yields: 4 servings

Calories: 491.5
Fat: 19.7 g
Saturated fat: 4.2 g
Carbohydrates: 43.9 g
Sugars: 2.1 g
Dietary fiber: 2.1 g
Protein: 34.7 g
Cholesterol: 181.3 mg
Sodium: 671.1 mg
Sweetheart Smores


Ingredients:
marshmallows, chocolate bar

Directions:
1] Cut the marshmallows in half, so you have a total of six piecse. Set aside.
2] Break the chocolate bar into four sections. Then break each section in half for a total of eight pieces. Set aside.
3] Slightly flatten two Snickerdoodle cookies. Use a heart shaped cookie cutter or a knife to cut out your “sweetheart cookie”. Place one piece of chocolate in center.
4] Slightly flatten a marshmallow piece and place it on top of the chocolate. Cover with remaining cookie. Assemble more s’mores with remaining ingredients.
5] Place s’mores on a microwavable plate. Microwave for 10-20 seconds or until the chocolate starts to melt and the marshmallow softens.
6] Remove and enjoy!
Easy Mojitos
Category: world-cuisine
By Jennifer

It's hard to find mojitos at any of the restaurants in the small town I'm stationed in, and when I tried to make my own using club soda, they never seemed to turn out right. Using lemon-lime soda also cuts down on the amount of sugar usually used.

Ingredients:
12 leaves mint
2  lime slices
1 teaspoon white sugar, or more to taste
¼ cup ice cubes, or as needed
1 (1.5 fluid ounce) jigger rum (such as Bacardi®)
4 ½ ounces diet lemon-lime soda (such as Diet Sprite®)

Directions:
Place mint leaves, lime slice, and sugar in bottom of a glass and muddle with a spoon until mint is crushed. Fill glass with ice cubes. Pour rum and soda over the ice; stir.

Prep time: 5 mins
Total time: 5 mins
Yields: 1 cocktail

Calories: 121.3
Fat: 0.1 g
Carbohydrates: 7.1 g
Sugars: 4.6 g
Dietary fiber: 0.7 g
Protein: 0.2 g
Sodium: 13.3 mg
Barbecued Shrimp


Ingredients:
jumbo shrimp, butter, margarine, fresh lime juice

Directions:
"Peel and devein shrimp.  Melt butter; stir in lime juice.  Dip shrimp in butter mixture.  Thread tail and neck of each shrimp on skewers so shrimp will lie flat. Grill over medium-hot coals 3 to 4 minutes on each side.  Serve butter mixture with shrimp."
Lobster Thermidor
Category: world-cuisine
By EXCELUK

This stunning lobster dish is surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden.

Ingredients:
1 medium (1 1/2 pound) cooked lobster
2 tablespoons butter
1  shallot, finely chopped
1 ⅜ cups fresh fish stock
¼ cup white wine
¼ cup double cream
½ teaspoon hot English mustard
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
¼ cup freshly grated Parmesan cheese

Directions:
Cut the lobster in half lengthwise, and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper. Preheat your oven's broiler. Place the lobster halves on a broiling pan or baking sheet, and spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 servings

Calories: 653
Fat: 28 g
Saturated fat: 16 g
Carbohydrates: 13.5 g
Sugars: 3.7 g
Dietary fiber: 0.4 g
Protein: 76.7 g
Cholesterol: 322.9 mg
Sodium: 2059.6 mg
Asparagus and Swiss Cheese Quiche
Category: breakfast-and-brunch
By Graceeh

A delicious way to celebrate spring and its abundant supply of fresh asparagus. This quiche is a cinch to put together and so very yummy. Enjoy!

Ingredients:
2 teaspoons olive oil
1 bunch fresh asparagus, trimmed and cut into 1/2-inch pieces
1  pastry for a 10-inch deep-dish pie crust
6 large eggs, beaten
¾ cup milk
½ cup half-and-half cream
1 (2.8 ounce) can French-fried onions
6 ounces shredded Swiss cheese
5 ounces shredded Cheddar cheese
1  green onion, chopped

Directions:
Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan. Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry. Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.

Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hr 15 mins
Yields: 1 10-inch quiche

Calories: 437.4
Fat: 31.4 g
Saturated fat: 13.5 g
Carbohydrates: 20.3 g
Sugars: 2.9 g
Dietary fiber: 2 g
Protein: 18.7 g
Cholesterol: 185.1 mg
Sodium: 423 mg
Simple Artichoke Soup


Ingredients:
water-packed artichoke hearts, vegetable broth, olive oil, flour, cayenne, garlic powder

Directions:
Drain and rinse the artichokes.
Put artichokes and vegetable broth in blender or food processor and blend until completely liquid.
Warm Olive Oil in a saucepan on med-high heat.  Add flour and stir constantly until starting to turn brown.  Slowly add the artichoke broth a little bit at a time, stirring constantly so that it doesn't become lumpy.
Add spices to taste.  Cook for 5 minutes.  Serve hot.
Paula Deen's Almond Chicken Salad Melt


Ingredients:
mayonnaise, sour cream, flat leaf parsley, honey, salt, swiss cheese, butter

Directions:
In a medium bowl, combine chicken, mayonnaise, sour cream, almonds, parsley, honey, and salt, tossing gently to combine.
Spread one side of each slice of bread evenly with Thousand Island dressing. Top half of bread slices evenly with chicken salad. Place 2 slices Swiss cheese over chicken. Top with remaining slices of bread.
Spread half of butter on outside of one side of each sandwich. Place sandwiches, buttered side down, onto a griddle or skillet over medium-low heat. Cook 3 to 4 minutes, or until golden.
Spread remaining butter on ungrilled sides of sandwiches, and cook until golden and cheese is melted. Serve immediately.
Cucumber & Chick Pea Salad


Ingredients:
chickpeas, olive oil, red wine vinegar, oregano, fresh ground pepper, cucumbers, red bell pepper, feta cheese, red onion, black olives, cayenne

Directions:
Whisk, vinegar, oil,oregano and pepper in a large bowl until combined.
Add cucumber,drained & rinsed chick peas,bell pepper, feta cheese, onion and olives,toss to coat.
Refrigerate for at least 2 hours to allow veggies to meld.
Low Carb Mock French Toast


Ingredients:
eggs, heavy whipping cream, Equal sugar substitute, cinnamon

Directions:
(1] Mix eggs, cream, sweetener and cinnamon.
(2] Crush pork rinds and mix with above mixture.
(3] Allow to soak until it becomes a very thick and goopy batter (3-5 minutes].
(4] Fry pancake style in butter until browned and flip over. Cook until done as you would french toast or pancakes.
Serve with any LC syrup or make your own as follows:.
(1] Cream butter until soft (use as much as you need for syrup]. I melt it in the microwave.
(2] Add maple extract and sweetener to taste.
Vietnamese Lemongrass Beef and Noodles
Category: world-cuisine
By MommyFromSeattle

This is a classic Vietnamese dish that is so simple to make. Sauteed beef marinated in lemongrass and garlic and tossed with cold vermicelli noodles and fresh herbs. Great on warm days or it makes a quick, weeknight meal.

Ingredients:
1 (8 ounce) package rice vermicelli noodles
⅓ cup minced lemongrass
2 tablespoons soy-based liquid seasoning (such as Maggi®)
1 tablespoon dry sherry
1 tablespoon brown sugar
3 cloves garlic, minced
1 pound flank steak, thinly sliced
2 tablespoons warm water, or more as needed
2 tablespoons white sugar
½ medium lemon, juiced
¼ cup fish sauce
2  fresh red Thai chile peppers, minced
2 cloves garlic, finely minced
1 bunch Thai basil leaves, chopped, or to taste
1 bunch cilantro, chopped, or to taste
1 cup fresh bean sprouts, or to taste

Directions:
Bring a large pot of water to a boil. Add vermicelli noodles and cook until softened, 12 minutes. Drain noodles and rinse with cold water, stirring to separate the noodles. Set aside. Combine lemongrass, soy-based seasoning, sherry, brown sugar, and garlic in a bowl. Marinate flank steak in mixture, tossing evenly, and let sit for 30 minutes. Meanwhile, make sweetened fish sauce. Pour warm water into a small bowl; add sugar and lemon juice. Stir until sugar is dissolved. Stir in fish sauce, Thai peppers, and garlic. Adjust to taste. Set aside. Heat a large skillet over medium-high heat. Cook sliced flank steak until firm but slightly pink in the center, 5 to 6 minutes per side. Arrange cooked vermicelli noodles in bowls for serving. Place steak on top and garnish with Thai basil leaves, cilantro, and bean sprouts. Pour sweetened fish sauce over the top.

Prep time: 20 mins
Cook time: 35 mins
Total time: 1 hr 25 mins
Yields: 4 servings

Calories: 411.2
Fat: 9.8 g
Saturated fat: 3.7 g
Carbohydrates: 58.3 g
Sugars: 13 g
Dietary fiber: 3.7 g
Protein: 24.7 g
Cholesterol: 35.6 mg
Sodium: 1214.8 mg
Honey-Ginger Shrimp and Vegetables
Category: world-cuisine
By Liz Hoffman

I created this recipe for those who have a sweet tooth but also enjoy a bit of spice in their life! Substitute chicken for shrimp if desired.

Ingredients:
2 tablespoons olive oil
3 cloves garlic, minced
½  onion, chopped
1 ½ teaspoons ground ginger
2 teaspoons red pepper flakes
1  red bell pepper, chopped
½  zucchini, halved lengthwise and sliced
3 cups fresh mushrooms, coarsely chopped
2 tablespoons cornstarch
½ cup honey
1 pound medium shrimp - peeled and deveined
salt and pepper to taste

Directions:
Heat olive oil in a wok or large skillet over high heat until it begins to smoke. Stir in garlic, onion, ginger, and red pepper flakes. Quickly cook until the onion softens and just begins to brown. Stir in bell pepper, zucchini, and mushrooms; continue cooking until the zucchini softens, about 4 minutes. Stir cornstarch into honey until smooth, then add to vegetables, and simmer until thickened, about 2 minutes. Add shrimp, and cook until they turn pink, about 3 minutes. Season to taste with salt and pepper before serving.

Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 4 servings

Calories: 369
Fat: 9.3 g
Saturated fat: 1.4 g
Carbohydrates: 48.3 g
Sugars: 38.5 g
Dietary fiber: 2.4 g
Protein: 26 g
Cholesterol: 172.5 mg
Sodium: 177.6 mg
Traditional Chicken & Shrimp Pad Thai


Ingredients:
water, low sodium soy sauce, fish sauce, brown sugar, red pepper flakes, egg, garlic cloves, boneless skinless chicken breasts, medium shrimp, green onions, fresh bean sprouts, cilantro leaf, peanuts

Directions:
Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
Add green onions and cook an additional minute.
Add noodle-egg mixture and sauce, cook until thoroughly heated.
Remove from heat; toss with bean sprouts and cilantro.
Sprinkle with peanuts. Serve immediately.
Vegie Cheese Muffins


Ingredients:
spring onions, red capsicum, tomatoes, margarine, eggs, garlic, cheese, skim milk, whole wheat self-rising flour, self raising flour

Directions:
Preheat oven to 200°C  Brush muffin pan with a little of the margarine.
Slice spring onions, oncluding most of the green tops, and put them in the mixing bowl.  Cut capsicum and tomatoes into small squares and add to bowl.
Add margarine, eggs, sweet chilli sauce, garlic, and half ofthe grated cheese.  Stir in the milk, then the flour, mixing until just combined.
Spoon mixture into prepared muffin pans and top with the remaining cheese.
Bake until risen, golden brown and cooked through (15-20 minutes].
Allow to stand for 5 minutes, then place on a cake cooler or serving plate.
Pink Ribbon Punch (For the Juicer)


Ingredients:
celery ribs, red apples, ginger, red beet

Directions:
Press all ingredients through a juice extractor and into a measuring cup., Divide punch evenly between 4 glasses. Stir, and drink immediately.
Easy Chicken Carbonara


Ingredients:
onion powder, dried parsley, salt, chicken breasts, onion, peas, garlic, butter, bacon bits, mushrooms, flour, milk, chicken broth, cheese, parmesan cheese

Directions:
Melt half a stick of butter in a saucepan. Cook chicken, garlic, bacon bits, mushrooms, onion and peas until tender and you won't get food poisoning. Season with a bit of salt, onion powder and old bay. .
(Tip: I put my chicken on a George Foreman grill for four minutes to give it those crispy lines, but you can cook it in the pan.].
Move cooked ingredients to the side and mix together half a stick of butter and four tablespoons of flour on low to medium heat (3 minutes] until it resembles a creamy paste.
Stir in two cups of milk and a cup of chicken broth and mix well. Bring to a slow boil. Mix often.
Add one cup of shredded cheese and a cup of grated Parmesan cheese. Get creative! .
Add your other cooked ingredients. Allow to thicken and simmer on low for about ten minutes. Add more milk or chicken broth if you want a thinner sauce or you find the cheese gets stringy.
Use over your favorite pasta.
Catfish With Southwestern Relish


Ingredients:
catfish fillets, black beans, avocado, tomatoes, scallions, lime peel, lime juice, fresh cilantro, fresh oregano, olive oil, salt, cayenne pepper, olive oil, lime wedge, cilantro

Directions:
Rinse fillets, dry, and set aside on plate.
In a small bowl, combine the peel, juice, cilantro, oregano, scallion, olive oil, salt, and cayenne.  Stir.
In a medium bowl, combine avocado, beans, and tomato.  Pour half of the cilantro mixture over top and toss all ingredients.  Cover with saran wrap and refrigerate.
Pour half of the remaining cilantro mix atop fillets.  Turn fillets to coat and let stand 2-3 minutes (too long and acid starts to cook outside of fish].
Heat grill pan on med-medium high, brush grill with 1/2 tsp oil.
Remove fish from plate and place on grill.  Grill 2-3 minutes, turn, brush with remaining cilantro mixture, and cook 2-3 minutes or until fish flakes when tested with a fork.
Plate fish and top with the refrigerated southwestern relish.
Decorate with garnishes if desired.  Side suggestions: couscous, rice, sauteed green beans, asparagus.
Raspberry Mega Scones


Ingredients:
whole wheat pastry flour, unbleached all-purpose flour, baking powder, sea salt, unsalted butter, granulated sugar, half-and-half, vanilla extract, lemon, zest of, powdered sugar, lemon juice, lemon, zest of

Directions:
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses]. You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until] dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly] a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique. Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional], and bake for about 25 minutes or until golden where the scones touch the pan.
While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Tabbouleh Scramble


Ingredients:
eggs, sun-dried tomatoes packed in oil, salt, pepper, feta cheese, fresh oregano

Directions:
In bowl, beat eggs lightly to blend thoroughly.
Heat a  10-12 inch non-stick skillet over medium-high heat. When skillet is hot, add the diced tomatoes, reserved oil, the eggs and tabbouleh.
Cook, stirring the mixture constantly until eggs are cooked to your preference. Add salt and black pepper to taste.
Transfer to individual plates and sprinkle with the feta cheese and fresh oregano.
Seasoned Vinegar


Ingredients:
vinegar, white sugar, salt

Directions:
Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
(In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.].
Basil Grande


Ingredients:
fresh strawberries, fresh basil leaves, vodka, Chambord raspberry liquor, Grand Marnier, cranberry juice

Directions:
Muddle strawberries and basil in shaker base., Add other ingredients and shake with ice., Use a fine strainer into a martini glass., Garnish:., Dusr with black pepper and floating basil leaf.
Best Ever Salmon Sauce
Category: side-dish
By tealdawg

I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.

Ingredients:
1 cup butter
¼ cup soy sauce
2 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons ketchup
1 teaspoon Worcestershire sauce

Directions:
Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 8 servings

Calories: 215
Fat: 23 g
Saturated fat: 14.6 g
Carbohydrates: 2.2 g
Sugars: 0.5 g
Dietary fiber: 0.1 g
Protein: 0.8 g
Cholesterol: 61 mg
Sodium: 729.2 mg
Brandy Butterscotch Sauce


Ingredients:
unsalted butter, dark brown sugar, evaporated milk, brandy

Directions:
Melt the butter and sugar in a heavy bottomed pan and bring to the boil for 2 minutes and let cool for 5.
Heat the evaporated milk to just below boiling point and then gradually mix it into the sugar mixture and cook on low heat for 2 minutes stirring frequently, Add in the brandy and cook on high heat for 1 minute.
This Sauce will last for 3-4 months in the fridge.
Pesto Crusted Chicken


Ingredients:
pesto sauce, walnuts, lemon juice, lemon, rind of, chicken breasts, olive oil

Directions:
Preheat oven to 425 degrees.
Blend pesto, walnuts, 2 Tbs lemon juice, 1 Tbs lemon peel (optional] in food processor until just combined.
Place chicken in pan and coat with full mixture then drizzle with the olive oil.
Bake 30-45 minutes.
This can be served over rice or pasta if desired.
Sauteed Mushrooms and Blue Cheese Sandwich


Ingredients:
butter, lemon juice, dill, blue cheese

Directions:
Heat up the oil or butter in a frying pan.
Meanwhile cut the mushrooms into slices about 1/4 inch thick.
Add the lemon juice or the chili flakes (I think lemon would be better] to the  oil or butter, and sauté the mushrooms until they become golden brown.
Place the mushrooms on the freshly baked bread, sprinkle with dill,  and spread blue cheese on top.
Enjoy while warm.
Crispy Sweet Potato Wedges
Category: side-dish
By Plant Based Life

Baked sweet potato wedges are crispy on the outside and tender on the inside. These are seasoned with a smoky, spicy blend that will have everybody coming back for more! Great thing about this recipe is you can adjust the seasoning to your desire. You want to add minced garlic, go ahead! You want these bad boys spicier, go for it!

Ingredients:
1 ½ tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon sea salt
¼ teaspoon cornstarch
⅛ teaspoon cayenne pepper
2 medium sweet potatoes
2 tablespoons olive oil

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl. Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet. Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 12 wedges

Calories: 175.4
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 26.2 g
Sugars: 5.3 g
Dietary fiber: 4.7 g
Protein: 2.5 g
Sodium: 204.3 mg