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Garlic Taro Fries
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Garlic Taro Fries with Lime Aioli
Our new issue ships today, and to celebrate we’re hosting parties in San Francisco, Los Angeles, and New York City! In anticipation of the San Francisco tiki-themed party (hosted at the VegNews global headquarters), we’re cooking up garlic taro fries—a tropical twist on traditional fries. While they're baking, whip up a batch of this lively chipotle-lime aioli sauce for dipping. By the time you’re done munching on this delicious recipe, you’ll be ready to party for sure.
Makes 4 cups
What You Need:

For the fries
4 cups uncooked taro, peeled, rinsed, and cut into 1/4-inch wedges
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons minced garlic
2 tablespoons chopped cilantro

For the aioli
1/4 cup vegan mayonnaise
1/2 teaspoon lime zest
1 tablespoon lime juice
1/2 teaspoon chipotle paste
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What You Do:

1. For the fries, preheat oven to 425 degrees and prepare a parchment-lined baking sheet. In a large bowl, add taro, olive oil, cumin, salt, and pepper. Spread evenly on baking sheet and roast for 15 minutes. Flip fries and roast for an additional 10 minutes until browned and crispy. Remove from oven and toss with garlic and cilantro.

2. For the aioli, in a small bowl, whisk together all ingredients. Serve with taro fries.

Photo by Vanessa K. Rees
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