The other night we had a root veggie supper. I had decided to make turnip/potato soup, but I felt like the meal needed something else to accompany it. I had bought some taro root a week earlier, but hadn’t decided what to do with it. After doing some research, I decided to make taro fries.
Taro is grown mainly for its starchy root and is used throughout much of the rest of the world. It’s toxic when raw, so it must be cooked. Once cut up, it has veins of delicate purple running through it. I seasoned and baked them the same way I make homemade fries.
They were delicious! I would definitely make these again. The taro fries turned out crisp, with a delicate, almost nutty flavour. Quite a nice change from the standard potato. I made an avocado dip to go with them, while Chris dipped his in ranch dressing. I bet they’d also be good dipped in a garlic aioli or a curry mayo.