Taro Root Fries

Main Ingredient
Recipe Seasonality
Fall, Summer, Spring
  • 1 pound taro root 
  • 2 tablespoons olive oil 
  • 1 teaspoon dried oregano 
  • 1 teaspoon dried thyme 
  • 1/2 teaspoon garlic powder 
  • 1/8 teaspoon cayenne pepper (optional) 
  • Sea salt , to taste 

To bake: 

Preheat the oven to 425°F. Line a baking sheet with parchment paper. 

Trim the ends of the taro root and peel it. You can use a vegetable peeler or cut off the skin with a knife. Use disposable gloves when peeling or coat hands with cooking oil or vinegar to avoid irritation. 

Cut taro into fries. Rinse and pat dry. Transfer the fries to a large bowl. Add the olive oil and all the spices except salt and toss well to coat. 

Arrange the taro fries in a single layer on a parchment-lined baking sheet and bake for 30 minutes, until golden brown, flipping halfway through. 

Sprinkle with sea salt while warm and enjoy. 

Air Fryer: 

In a large bowl, toss the fries with the olive oil and all the spices except salt. Air fry at 400°F for 20 minutes, shaking after the first 10 minutes, and once more after another 5 minutes, until golden brown. Sprinkle with sea salt and enjoy. 

Try this Homemade Curried Ketchup with your fries.

  • 6 cups tomatoes
  • 1/2cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1 whole garlic clove
  • 1 teaspoon garlic powder
  • 1/8 teaspoon celery seeds
  • 1 teaspoon salt
  • 1/8 cup chili powder or cayenne pepper
  • 1 tablespoon curry powder
  • 1/4 teaspoon black ground pepper

Wash tomatoes and remove stems. Add to a large bowl and blend them with an immersion blender. Pass them through a sieve to remove seeds and skin. Add tomatoes to a large saucepan over medium heat; bring to a boil and reduce for about 45 minutes. Stir occasionally. Add remaining ingredients and stir well. Cook for another 10 minutes, stirring occasionally. 

Remove from heat when it achieves your desired consistency. Let it cool down; transfer to an airtight container or jar and refrigerate for up to a month.

Another great sauce to serve with these is Avocado Crema!

  • 2 avocadoes
  • 1/2 cup chopped fresh cilantro
  • 1/2 jalapeño pepper
  • 4 cloves garlic
  • 1/2 cup sour cream
  • 1 lime, juiced
  • 4 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Place all the ingredients in a food processor or blender. Process until smooth, stopping to scrape down the sides a few times. You can also keep it a bit chunky based on your preference.

Serve or chill for an hour. Cover any leftovers tightly and place in the refrigerator for up to 5 days.

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