Crispy taro fries highlight the sweet natural nuttiness of root veggies in a delicious, golden brown bite. Herbs and spices season them to perfection, making them ideal for a snack or side dish.
There’s so much love out there for classic fries, they’re crispy, delicious, and far too easy to eat. But have you ever had one made from taro root?
Taro fries might just replace potatoes as your favorite fry once you take that first, golden brown bite. They’re just as simple to make, but have a uniquely sweet nuttiness that’s irresistible when coated with a savory herb and salt blend. You can even choose between three methods so they’re always easy to enjoy.
This is one of my favorite taro root recipes because it uses just a handful of ingredients, and most of them are actually seasonings. These are my preferred flavors, but if you’re missing one or want to try something else, go for it.
- Taro root – I recommend about 1 pound per every 2 people you’d like to serve.
- Olive oil – Depending on your cooking method you may not need this.
- Oregano & Thyme – I’d recommend dried over fresh for this. You could also use rosemary, or any other herb you like.
- Cayenne pepper – This is optional, but a kick of heat is really delicious.
- Garlic powder
- Sea Salt
There are so many amazing ways to cook taro root, but to make fries I’ll be sharing three basic approaches to get a crispy, delicious result: baked, fried, and air fried.
No matter which approach you take, prepping the root is the same. Wash it well and coat your hands with oil, vinegar, or put on a pair of gloves to protect your skin from raw taro (it can irritate). Then peel the skin off, rinse and pat it dry, and cut it into fries.
To make baked fries you’ll want to preheat your oven to 425°F and prepare a baking sheet with parchment paper. Toss the fries in oil and all the spices except the salt. Arrange them on the pan, making sure they’re in a single layer.
Bake for about 30 minutes, or until nice and golden brown. Flip them halfway through to make sure they’re evenly cooked on both sides. At the end, sprinkle them with salt and enjoy!
If you’d like to use your air fryer, prepare them in the same way – coated in oil and spices, but no salt yet. Then place them in a 400°F air fryer basket for 20 minutes total. You’ll want to toss them at the 10 minute mark, then again after 15. Season with salt as soon as you pull them out and serve immediately.
Finally, for the classic deep fried approach don’t toss the raw taro with oil or spices. Instead, heat several inches of oil in a deep skillet or wok and preheat it to 350°F. Add only enough fries to create a single layer in the oil and fry them for 8-10 minutes, or until they’re golden brown. Stir them halfway through.
Strain them out onto a paper towel lined baking sheet and sprinkle with the seasonings and salt. Then repeat the process with the rest of the fries until they’re all cooked. To keep the already cooked fries hot while you work in batches, you can keep them in a low oven at 200°F.
Honestly, no matter which way you decide to prepare these taro fries, I think you’ll absolutely love the change in flavor from classic potato ones. Learning what taro is really inspired me to try it in lots of ways, and this is one of my family’s favorites. They’re so good just eaten fresh and hot, or make a really fun side for a casual dinner.
Don’t forget to check out my many other root vegetable side dishes while you’re here.
Crispy Taro Fries (Baked, Fried, or Air Fryer)
- 1 lb. (450g) taro root
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- 1/8 teaspoon cayenne pepper (optional)
- Sea salt , to taste
- Preheat the oven to 425°F (220°C). 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.
- Don’t season the fries before the frying process and don’t toss them in olive oil.
- Pour about 3 inches of the oil into a deep heavy pot or wok and heat it to 350°F (175°C). Add the fries in a single layer and deep-fry until golden brown and crispy, for about 8-10minutes, stirring halfway through. Fry in small batches to avoid overcrowding.
- Using a slotted spoon, transfer the fries to a baking sheet lined with paper towels to drain. Season immediately with dried oregano, dried thyme, garlic powder, sea salt, and cayenne pepper, if using. Toss well. Continue with the remaining fries.
- In a large bowl, toss the fries with the olive oil and all the spices except salt. Air fry on 400 degrees 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.