Course: Satisfying sides

Keywords: Stress-free weeknight meals, Meal prep (going into the weekend)

These french fries are made with jicama instead of potato — a low-glycemic, high-prebiotic-fiber root veggie — roasted rather than fried, while still achieving the same level of crispiness. On the side, a garlic aioli, made with healthy oils from olives and avocados for an anti-inflammatory punch. 

Ingredients

FRIES

• 1 raw jicama (~4 c or 20 oz)
• 3 tbsp avocado oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/4 cup parsley, chopped

AIOLI

• 4–-5 garlic cloves, roasted
• 1 egg
• 1/4 tsp sea salt
• 1 tsp Dijon mustard
• Juice from 1/2 lemon (~1 Tbsp)
• 1 cup olive oil
• 1/2 cup avocado oil
   

Prep

FRIES

1. Preheat oven to 400°F. Using a knife or a peeler, peel off the jicama skin.
2. Slice the jicama into fry-size pieces. (To avoid these steps, you can also purchase pre-sliced jicama.)
3. Fill a medium-sized pot with water and a dash of salt and bring to a boil. Add the jicama and cook for 10 minutes.
4. Drain the jicama in a colander.
5. Transfer jicama to a large mixing bowl. Mix in the avocado oil, garlic powder, paprika, and salt. Ensure all jicama pieces are well coated in the seasoning.
6. Transfer the jicama onto a baking sheet, spreading out so they aren’t touching.
7. Bake for 20 minutes. Remove from the oven, flip the fries, and bake for another 10-15 minutes. Fries should be golden and crisp when done.
8. Remove from the oven, garnish with parsley, and serve hot with the garlic aioli.

AIOLI

1. While the fries are in the oven, place the roasted garlic and the egg in a blender or food processor and process for about 10-20 seconds.
2. (If the garlic is not yet roasted, simply place the cloves on the same baking sheet as the fries for 5 minutes, until they begin to golden.)
3. Add the mustard, lemon juice, and salt, and process for another 20 seconds, until smooth.
4. While the blender or food processor is on the lowest speed, slowly drizzle in the oil, a little at a time, until all the oil has been added. Be careful here! Adding the oil very slowly is crucial; otherwise, your aioli will look more like oil soup!
5. Serve alongside hot jicama fries. Store the remainder in the fridge for up to 1 week.

Check out the Nourish to Thrive Learn program for more great recipes and resources.

Through bite-sized videos and a range of supporting materials, you’ll learn how to build food habits to sharpen focus, reduce anxiety, and reconnect with the joy of food. 

Get Started