RESET360 with Camille McLaughlin
Sides

Crispy Jicama Fries with Rosemary

Jicama sticks parboiled, dried, and roasted hot with avocado oil, garlic, paprika, and rosemary until browned and crisp at the edges.

Why you'll love Crispy Jicama Fries with Rosemary

Jicama is the big, round, tan-skinned root from Mexico that tastes like a cross between an apple and a water chestnut. Raw, it is crunchy and juicy. Roasted the right way, it makes a fry with browned, crisp edges and a tender center, a fry that sits on the RESET360 non-starchy list where potatoes never could.

The trick is a short boil before the oven. Raw jicama is dense and full of water, and roasting it straight from raw gives you sticks that stay crunchy and pale in the middle. Simmering them for 10 minutes first softens that raw crunch, and drying them very well afterward lets the outside brown and crisp in a hot oven. A preheated pan and plenty of space between the sticks do the rest.

Season them with garlic, paprika, and rosemary and serve them next to a burger patty, a steak, or a piece of grilled fish. Think of them as their own kind of fry: browned, savory, and tender, with the rosemary filling the kitchen while they roast.

Quick overview: This Crispy Jicama Fries with Rosemary takes 15 min of hands-on time and about 1 hr in all and makes 4 servings, each about 1 cup. You'll need a pot and a sheet pan.

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Crispy jicama fries with rosemary and paprika
Prep 15 minCook 45 minTotal 1 hrServes 4Serving about 1 cupYou'll need Pot, Sheet pan

Ingredients

  • 1 medium jicama (about 2 lb), peeled and cut into 1/2-inch sticks
  • 2 tbsp avocado oil
  • 1 tsp garlic powder Label: garlic, and nothing else
  • 1/2 tsp sweet paprika
  • 3/4 tsp fine sea salt
  • 1 tbsp finely chopped fresh rosemary
  • freshly ground black pepper

Instructions

  1. Heat the oven: Heat the oven to 425°F (220°C) with a large rimmed sheet pan on the upper-middle rack.
  2. Parboil: Bring a large pot of salted water to a boil. Add the jicama sticks and simmer for 10 minutes, until slightly softened but still holding their shape. This softens the raw crunch so the sticks can brown and turn tender in the oven.
  3. Dry thoroughly: Drain well and spread the sticks on a clean kitchen towel. Pat them very dry and let them steam off for 5 minutes. Any water left on the surface keeps them from crisping.
  4. Season: Toss the dry sticks in a bowl with the avocado oil, garlic powder, paprika, and salt until every piece is coated.
  5. Roast: Spread the sticks on the hot pan in a single layer with space between them. Roast for 30 to 35 minutes, turning once halfway through, until browned at the edges and crisp in spots.
  6. Finish: Toss the hot fries with the rosemary and pepper right on the pan, where the heat brings out the rosemary's aroma. Serve hot.

Storage and leftovers

These are best eaten right away. Leftovers keep in the refrigerator for up to 3 days.

Reheat in a 425°F (220°C) oven or an air fryer at 400°F (200°C) for 5 to 7 minutes to bring back some crispness. The microwave makes them soft.

Variations

  • Chili lime: Season with chili powder in place of the paprika and squeeze lime over the hot fries.
  • Parmesan: Toss the hot fries with 2 tablespoons of finely grated parmesan along with the rosemary.
  • Cumin: Use ground cumin in place of the garlic powder for a warmer, earthier flavor.
  • Air fryer: After parboiling and drying, air fry at 400°F (200°C) for 15 to 20 minutes, shaking the basket every 5 minutes.

Notes and tips

  • Peel deeply: Jicama has a fibrous layer just under the skin. Peel with a sharp knife, cutting below it.
  • Cut evenly: Sticks of the same thickness finish at the same time.
  • Do not crowd the pan: Use two pans if you need to. Crowded sticks steam and stay pale.
  • Use fresh rosemary: Fresh rosemary added at the end stays fragrant. Dried rosemary works too, at a third of the amount.

Nutrition and mindful eating

  • Jicama is mostly water and fiber, including inulin, a type of fiber that feeds the bacteria in your gut.
  • It carries vitamin C and has a mild sweetness without the starch of a potato, which is why it fits the RESET360 non-starchy list.
  • Avocado oil holds up to high oven heat, and it is the real fat that lets these brown.
  • Garlic, paprika, and rosemary bring big flavor without any sugary sauce.
  • As you eat, notice the browned edges and the tender center, and pay attention to how satisfied you feel when you eat them alongside a protein rather than as a snack on their own.

Frequently asked questions

Have a question about this Crispy Jicama Fries with Rosemary? Start here, with the questions people ask most.

Will they get as crispy as potato fries?

They brown and crisp at the edges with a tender center. Jicama has no starch to turn fluffy, so they are their own kind of fry.

Do I really need to parboil them?

Yes. Without it, the sticks stay crunchy and raw-tasting in the middle even after a long roast.

How do I pick a good jicama?

Choose one that is firm and heavy, with smooth, dry skin and no soft spots. Smaller ones, around 2 pounds, are the most tender.

What should I serve them with?

A burger patty, steak, grilled chicken, or fish, with a mayonnaise made with avocado oil or a yogurt dip on the side.

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Tags: Sides, American, Dairy-Free