Garlic Rosemary Taro Fries are the perfect substitute for regular fries made from potatoes. If you are among the many people sensitive to potatoes and other nightshades, these will be a pleasant surprise.Jump to Recipe
One joy that I’ve found being on the AIP is discovering foods I never knew existed. Have you tried taro yet? It is a weird little vegetable, hairy like a kiwi, but once peeled, it resembles a potato. I can find them in my regular grocery store near the ginger, but the best taro I’ve found comes from our local Asian market.
Taro can be bland, so you’ll need to bump up the seasoning, hence this recipe! Choose medium-ish sized taro about this big:
They should feel like a potato in your hand, not light. If they feel light, they have gone bad, and are dried out. I once purchased six of these from my grocery store, and five of them were bad. Please avoid my fate. 😬
Don’t be afraid to try new things! Grab a few of these babies and see what happens. If your taro are smaller than this, you’ll need more than four.
A note about salt: as mentioned, taro needs a good amount of seasoning. The amount you will need for this recipe will depend on the size of your taro, and your personal preference. I used three teaspoons for this size taro, which was juuuuuuust about right, but maybe a little much. You know your tastes.
This recipe takes a while to accomplish, so I recommend serving them with something easy like burgers. 😁
OK, let’s go!
P.S. Go download 30-Minute Meals for the Paleo AIP. You’ve probably been meaning to, and with school starting, we need some fast meals! 💗😊💗
Garlic Rosemary Taro FriesCourse: SidesCuisine: AIP, PaleoDifficulty: Easy
Garlic Rosemary Taro Fries are the perfect substitute for regular fries made from potatoes. If you are among the many people sensitive to potatoes and other nightshades, these will be a pleasant surprise.
2 T. finely chopped fresh rosemary
2 t. garlic powder
2-3 t. sea salt (See note.)
4 medium-sized taro
3 T. extra virgin olive oil, hereinafter referred to as EVOO
- Pre-heat oven to 425 degrees. With a mortar and pestle (or the back of a sturdy spoon), grind together the rosemary, garlic powder and salt. Grind it good. I mean really mash it up. Then set it aside.
- Peel taro roots, and cut them into 2” fries. As you cut them, place them in a pot filled halfway with water.
- Put the pot over high heat. When the water begins to boil, time it for one minute only. (Watch the pot carefully! Taro has a lot of starch in it. The water becomes mighty frothy, and is prone to boiling over if you’re not careful.)
- Drain the taro, then place in a large bowl. Toss in EVOO. Sprinkle herb mixture over all, and toss again until fries are evenly coated.
- Transfer fries to a parchment-lined roasting sheet. Bake 20-25 minutes, or until golden. Just watch them. The amount of baking time depends on the size of fries, and your preference.
- When the fries are done, drain them a bit on a paper towel. Serve while still hot.
- Taro needs a good amount of seasoning. The amount you will need for this recipe will depend on the size of your taro, and your personal preference. I used three teaspoons for this size taro, which was juuuuuuust about right, but maybe a little much. You know your tastes.
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