I should really call these disappearing fries as every time I make them and leave them on the counter, half of them are gone by the time I come back (mentioning no names, Mum and Mr. B)
They are delicious and taste similar to normal fries, although they seem to crisp up better.
I now use taro exclusively when cooking at home instead of white potatoes. As although it is starchy it contains two types of carbohydrates that are beneficial for your blood sugar level. Fibre and resistant starch. Taro has double the fibre of white potatoes. Since fibre is not absorbed it has no impact on blood sugar levels and can slow down digestion and absorption of other carbs preventing a blood sugar spike after a meal.
‘Taro is highly valued in Ayurveda as a prebiotic food, with its slippery nature it binds to toxins seated in the colon and blood and drives them out of the body.’ Taro is Pitta and Vata pacifying and can aggravate Kapha in excess.
Ingredients
- 3-4 Large Taro
- 1 tbsp. Zaatar seasoning
- ½ tsp. garlic powder
- ½ tsp salt (more to add to taste at the end)
- ½ tsp. pepper
- 3 tbsp. olive oil
Method
- Preheat the oven to 450F or turn your oven to convection (a dryer heat at 400F)
- Wash, peel and cut the taro into wedges or pieces of a similar size
- Pat dry with a paper towel
- Place into a bowl and toss with the olive oil, then the seasonings
- Line a baking tray with parchment paper
- Place the taro on the tray in a single layer
- Bake for 30 minutes, or until the edges start to brown, turning once.
- These are flavorful on their own so don’t need a dipping sauce
