Crispy Taro Fries (Baked, Fried, or Air Fryer)
These taro fries have a unique sweet, nutty flavor and are super easy to cook. You’ll love the change in flavor from classic potato ones!
Servings: 2 people
- 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.
Calories: 380kcal | Carbohydrates: 61.3g | Protein: 3.6g | Fat: 14.5g | Sodium: 1188.6mg | Sugar: 1g