Jamie Vespa
Active Time
10 Mins
Total Time
50 Mins
Yield
Serves 6 (serving size: about 3/4 cup fries and 1 1/2 tablespoons sauce)

Baked jicama fries make a perfect low-carb, higher-fiber alternative to traditional French fries. Jicama (HEE-ka-ma), a starchy root vegetable native to Mexico, has a crunchy white flesh and nutty flavor—find it in the produce section of your local grocery store.

Serve these spice-rubbed jicama fries with a creamy tahini sauce that’s infused with delightful nutty depth and richness to balance the lime’s bright acidity and chile’s nuanced heat. If you end up with leftover sauce, drizzle it over salad, grain bowls, or tacos.

How to Make It

Step 1

Preheat oven to 400°F. Place jicama in a large bowl with 2 Tablespoons of the oil, 1/4 teaspoon of the salt, paprika, garlic powder, onion powder, and black pepper; toss to coat. Spread in a single layer on a rimmed baking sheet. Bake at 400°F for 35 to 40 minutes, tossing occasionally, until golden-brown and tender.

Step 2

While fries bake, prepare poblano-tahini sauce by combining remaining 2 Tablespoons oil, 1/2 teaspoon salt, poblano chile, cilantro, lime juice, tahini, 2 Tablespoons water, garlic, and cumin in a blender; blend until smooth. Serve fries with sauce.

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