Taro Fries (Baked)

Crispy and delicious, baked taro fries offer a wholesome twist on a classic snack.


Prep Time: 30 min  

Cooking Time: 30 min

Ingredients:

  • 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
  • Other desired french fries ingredient toppings.

Baked Taro Fries

  1. Preheat your oven to 425°F and prepare a baking sheet with parchment paper. 
  2. Handle taro with kitchen towel or gloves. Try to avoid direct skin contact until cooked. (Raw taro, without skin, has calcium oxide which causes intense itchy/irritable skin response until thoroughly cooked.) Rinse and pat dry with a kitchen towel. 
  3. Scrub/scrape the outside of the taro, much like a potato, until only the white root is exposed. 
  4. Cut taro into desired dimensions for fries.
  5. Toss the fries in oil and all the spices except the salt. 
  6. Arrange them on the pan, making sure they’re in a single layer. 
  7. 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. Poke the fries with a knife or toothpick. If they slide off, then they are ready… like a baked potato. 
  8. At the end, sprinkle them with salt and enjoy!
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