Jicama fries! They are a great alternative to traditional potato fries. Jicama is a root vegetable that is from Mexico and can be found in most U.S. grocery stores, but sadly not in the U.K. For our U.K. friends, this delicious healthier-than-fried recipe works just as well with potatoes. Jicama has few calories, lots of vitamin C and is an excellent source of dietary fiber.

The texture is different from regular french fries because of their crunchy, crisp texture, but the flavor is all there! There are many ways to enjoy this vegetable, but roasted in the oven as fries is one of our favorites. Roasting brings out the sweetness in vegetables. We love jicama shaved thin with a squeeze of lime, a little flaky salt and several good shakes of Taste#5 Umami Rush!

SERVES 3

INGREDIENTS

FOR THE FRIES
1 medium jicama or 1 large baking potato
1 tablespoon olive oil
1/2 teaspoon cumin
1/2 teaspoon tumeric
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon chili powder or cayenne

SUBSTITUTION NOTE:
You can use 1 teaspoon each of Taste#5 Umami Rush and Taste#5 Umami Pepper, plus 1/4 teaspoon kosher salt, and 1/2 teaspoon cumin for the above spice mix.

FOR THE YOGURT DIP
½ cup plain Greek yogurt
¼ cup flat leaf parsley or cilantro, chopped
1 clove garlic, minced
1 teaspoon Taste#5 Vegetarian paste
1 tablespoon fresh lime juice

METHOD

FOR THE YOGURT DIP
Combine all ingredients in a bowl and set aside.
Can be made ahead and kept refrigerated.
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FOR JICAMA FRIES
Preheat oven to 400˚ F / 230˚ C
Peel and cut jicama into evenly sized fries, not too thick as they won't bake well.

Place the jicama in a microwave-safe bowl with a tablespoon of water.
Cover and microwave for 6 minutes on medium.
This helps to cook the jicama through before baking or they will be on the inside if only baked in the oven.
Remove from microwave and drain completely.

Combine spices and olive oil in a bowl and toss the jicama fries to evenly coat.
Spread evenly on a baking sheet.
Bake for 35-45 minutes. Toss half-way through the baking time.

Serve warm with yogurt dip.
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FOR POTATO FRIES
Preheat oven to 450˚ F / 230˚ C
Cut potato into wedges or evenly sized fries.
Combine spices and olive oil in a bowl.
Toss potatoes in oil and spice mixture to evenly coat.
Spread evenly on a baking sheet.
Bake for 45 minutes.

Serve warm with yogurt dip.

Recipe by Kitchen Ten17

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