If you’ve never tried jicama, you are in for a treat. At first glance, it looks like a potato, and has many similar properties to the spud, with a slightly sweet taste. It originally comes from Mexico and is sometimes referred to a as Mexican potato or turnip. You can learn more about jicama here.
This gem is a cross between an apple, radish and a potato. It can be eaten raw as well as cooked, making it perfect to use in salads or a simply peel and cut up as a crunchy snack. Traditional cooking methods in South American cuisine is in soups or stews, but I feel roasted them and turning them into spiced up fries is the ultimate way to eat them. Many MODA members tell me the kids love them. Give them a try and let me know.
1 tablespoon smoked paprika
½ teaspoon Hungarian or other types of paprika
1 teaspoon garlic powder
¼–½ teaspoon cayenne pepper
Salt to taste
1 large jicama, peeled and cut into half-inch strips
½–1 tablespoon olive oil
Juice of ½ lemon, plus more just prior to serving
Preheat oven to 425°F.
Combine spices, set aside.
In a rimmed baking dish lined with tinfoil, toss jicama pieces with oil, lemon juice and spices, making sure to coat each piece uniformly.
Spread jicama strips evenly in a single layer in the lined baking dish.
Place tray in middle rack of oven, roast for 12–15 minutes. Flip each piece once at 8–10 minutes. Roast for further 5 or so minutes or until crisp. Since these can be eaten raw, you can reduce cooking time down slightly and bake just to crisp them.
Remove from oven, spritz with fresh lemon juice and serve immediately.