Taro fries

Ingredients

• 907 g (2 lb)taro root
• 5 ml (1 tsp)paprika
• 2.5 ml (1/2 tsp)garlic powder
• 1.25 ml (1/4 tsp)cayenne pepper
• to tastesalt and pepper
• enough for deep-frying, or 45 ml (3 tbsp) olive oil for bakingoil

Instructions

1. 1

   Cut the taro

   Peel the taro root and cut it into fries, keeping the pieces as similar in size as possible.

2. 2

   Rinse and dry

   Rinse the pieces, drain them and pat them dry with a paper towel.

3. 3

   Season the fries

   Season the taro with paprika, salt and pepper.

4. 4

   Heat the oil

   Pour 7.6 cm (3 inches) of oil into a large, deep pan and heat it to 204°C (400°F).

5. 5

   Fry until crisp

   Carefully lower the taro into the oil. Cook for about 8–10 minutes, turning the pieces halfway through, until golden and crispy.

6. 6

   Serve the fries

   Serve with ketchup or hot sauce.

7. 7

   Preheat the oven

   For the oven method, preheat the oven to 232°C (450°F).

8. 8

   Coat with oil

   Toss the fries with the oil, paprika, salt and pepper in a large bowl.

9. 9

   Bake until browned

   Line a baking sheet with parchment paper and arrange the seasoned taro in a single layer. Bake for 25–30 minutes, turning the fries halfway through, until they begin to brown slightly at the edges.

What are taro fries?

Taro fries are a simple American-style take on the familiar fried potato side, made with taro, a starchy root grown in tropical regions and used in many cuisines. The root has a mild flavour that takes well to savoury seasonings.

Here, paprika and pepper add warmth while the choice of deep-frying or baking makes the recipe adaptable to your kitchen.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 3g protein, 52g carbs, 1g fat.

Taro supplies most of the carbohydrates, while the cooking oil contributes most of the fat; the fries provide only a little protein. Serve a portion alongside a protein-rich main and vegetables to balance the plate.

Preparing the taro

Even cuts: Cut the peeled taro into fries of a similar thickness so they cook at roughly the same rate.

Dry surfaces: Rinse and drain the pieces, then pat them thoroughly dry before seasoning. This helps limit splattering during frying and gives the seasoning a better chance to cling.

Choosing a cooking method

Deep-frying: The recipe uses a deep pan with 7.6 cm (3 inches) of oil heated to 204°C (400°F). Lower the taro in carefully and cook in batches if needed to avoid crowding the pan.

Oven baking: Toss the fries with olive oil and spread them in one layer on a parchment-lined baking sheet. Turn them halfway through the 25–30-minute bake for more even browning.

Seasoning and texture

Paprika, salt and pepper are the seasonings specified for the fries; garlic powder and cayenne are also in the ingredient list, so you can include them with the other seasonings if you want their flavour in the finished dish.

Look for a golden, crisp exterior when frying. In the oven, the recipe’s cue is slight browning at the edges; check the fries towards the end of the baking time.

Timing and doneness

Frying time: The pieces take about 8–10 minutes, with a turn halfway through. Use the stated colour and crispness cues rather than relying on timing alone.

Oven time: Baking takes 25–30 minutes at 232°C (450°F), with a turn halfway through. The listed total time is 20 minutes, so allow longer if you choose the oven method.

What to serve with them

Dips: Ketchup or hot sauce are the suggested accompaniments. Serve them alongside the fries so each person can choose how much to add.

On a plate: Pair the fries with a main dish and a fresh salad or vegetables for a more rounded meal.

Recipe notes & tips

• Cut the taro into evenly sized fries to help them cook consistently.
• Pat the rinsed taro dry before seasoning, especially if deep-frying.
• Keep the fries in a single layer for the oven method.
• Turn the fries halfway through either cooking method.
• Serve the fries soon after cooking for the best crispness.

Variations

• Add garlic: Include the listed garlic powder with the paprika and other seasonings.
• Add heat: Use the listed cayenne pepper for extra warmth.
• Choose a dip: Serve with hot sauce instead of ketchup, or offer both.
• Use the oven: Toss with 45 ml (3 tbsp) olive oil and bake rather than deep-frying.
• Adjust the seasoning: Add salt and pepper to taste before cooking.

Common mistakes to avoid

• Uneven cuts: Fries of different sizes cook at different rates; aim for similar-sized pieces.
• Wet taro: Excess water can cause splattering in hot oil; pat the pieces dry first.
• Crowded pan: Too many pieces at once can make frying uneven; lower them in carefully and work in batches if needed.
• Overlapping on the tray: Stacked fries will not brown evenly; arrange them in a single layer.
• Forgetting to turn: The undersides can brown more than the tops; flip the fries halfway through.

How to store

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat in an oven or air fryer until hot and crisp; they may soften in the microwave.

Frequently asked questions