Incorporate more veggies into your diet with this delicious jicama fries recipe. You only need to cut them into thin slices, toss in a couple of spices and bake them until crispy-edged. While jicama doesn’t taste like potatoes, you can still pair them with a fry sauce, garlic aioli or honey mustard.
Yield: Serves 2
Prep time: 5 minutes
Cook time: 40 minutes
Ingredients
- 1 medium jicama (about 1 pound)
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
- Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, bring a large pot of salted water to a boil. Peel 1 medium jicama, making sure to peel deep enough to get to the white part. Trim off the ends and cut into 1/4-inch-thick slices. Stacking a few slices at a time, cut the slices lengthwise into 1/4-inch-thick matchsticks.
- Add the jicama to the boiling water and cook until crisp-tender when pierced with a paring knife, about 10 minutes. Drain and pat dry with towels.
- Place the jicama, 1 tablespoon olive oil, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to a rimmed baking sheet. Toss to coat and spread the jicama into a single layer.
- Bake until the fries are lightly browned and crisp around the edges, flipping them halfway through, about 30 minutes total.
Source: the Kitchn