Mar 4, 2021

Rosemary Jicama Fries

Move over potatoes, there's a new batch of rosemary jicama fries in town and they are delicious.

For anyone not familiar with jicama (a.k.a. Mexican potato), it is a starchy root vegetable that looks a lot like potatoes when cut, but the flavour is more akin to a very mild apple or sweet turnip. It's crunchy and makes a great replacement for potatoes in dishes like this fries recipe. Jicama can also be eaten raw, cut thin and made into chips, even mashed; however, they do no taste like potatoes, so you do have to adjust your expectations.

But just because they don't taste like potatoes doesn't mean they aren't delicious in their own right. If you are looking for a low carb way to make dishes like fries, jicama is a great option.

Though the instructions below are for a conventional oven, these can be made in an air fryer as well. Just follow your air fryer's instructions and time recommendations instead of the oven instructions below.

These fries make a great low-calorie, low-fat, low-carb snack or side dish, and are gluten-free, and perfect for vegans.

TIP: To grind dried rosemary into a fine powder, use a mortar and pestle, or in a spice grinder. This way you'll get the favour and aroma, but not the large pieces of rosemary.

Ingredients

(Makes 2 servings)

1 large jicama, peeled, cut into fries
1/2 tablespoon avocado oil
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried rosemary, ground fine

Directions

Preheat oven to 425°F / 220°C. Prepare a sheet pan with silicone or parchment paper lining and set aside.

In a saucepan on medium-high heat bring 4 cups of water to a boil while you peel and slice the jicama into fries about 1/4-inch thick. Place the jicama fries into the boiling water and cook for 10 minutes. Remove from the heat, strain, and spread the jicama out onto a dishtowel or paper towels and carefully pat dry. Cool for a few minutes until you can handle them safely.

Place the boiled jicama into a bowl, drizzle with oil, and sprinkle with rosemary, salt, and pepper. Mix well to ensure all the pieces are coated evenly in the oil and spices.

Spread the jicama out on the sheet pan in a single layer, giving each piece space around it so the heat can move around them evenly.

Bake for about 30 minutes, flipping them at the 15-minute mark. If they are not as crispy as you like, let them bake in additional 5-minute increments until they are crisp and golden. Serve immediately and enjoy.

Nutritional Information Per Serving: