Baked Taro Fries with Lemon-Dill Yogurt Dip

Name: Baked Taro Fries with Lemon-Dill Yogurt Dip
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: indian
Ingredients: 600 g taro root (medium, peeled and cut into 1/2-inch thick batons); 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp paprika; 1 pinch black pepper powder; 0.5 tsp salt (divided); 1 cup yogurt (thick, cold); 1 pcs garlic (clove, grated into a paste); 2 tbsp lemon juice (freshly squeezed); 3 tbsp fresh dill (finely chopped)

RATING

0.0/5

TASTE SCORE

8/10

Crispy on the outside, soft and creamy on the inside—these baked taro fries are a game-changer. Tossed with a light coating of oil and bold seasonings, then baked until golden. Served with a bright, herby lemon-dill yogurt dip that cuts through the richness beautifully. A healthier, flavor-packed alternative to regular fries.

PREP

15m

COOK

25m

SERVES

1 CUP

283 cal

SERVINGS

METHOD · 5 STEPS

prep · ~20 min
Soak the taro batons.
Place the cut taro batons in a large bowl of cold water. Soak for 20 minutes to remove excess starch. Drain and pat completely dry with a clean kitchen towel.
TIPDrying the taro well is the secret to crispy fries — any moisture will steam them in the oven.
prep
Preheat the oven and season the taro.
Preheat oven to 220°C (425°F). Line a baking tray with parchment paper. In a large mixing bowl, toss the dried taro batons with 2 tbsp olive oil, garlic powder, paprika, black pepper, and half the salt until evenly coated.
bake · ~25 min
Bake the fries until golden and crisp.
Arrange the seasoned taro in a single layer on the prepared tray, ensuring they don't overlap. Bake for 25 minutes, flipping halfway through at the 12-minute mark. Fries should be golden brown with crispy edges.
TIPFor extra crispness, turn on the broiler for the last 2 minutes — but keep a close eye so they don't burn.
mix
Whisk together the lemon-dill yogurt dip.
While the fries bake, combine the yogurt, grated garlic, lemon juice, chopped fresh dill, 1 tsp olive oil, and the remaining salt in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
serve
Serve the fries hot with the dip on the side.
Transfer the baked taro fries to a serving plate. Sprinkle with a tiny extra pinch of salt if needed. Place the bowl of chilled lemon-dill yogurt dip alongside and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the taro batons for a full 20 minutes to remove surface starch, which is key for achieving a crispy exterior.
2
Pat the soaked taro completely dry with a clean towel — any residual moisture will cause steaming instead of browning.
3
Arrange fries in a single layer without overlapping to ensure even browning and maximum crispness.
4
Flip the fries halfway through baking so both sides become evenly golden and crunchy.
5
For an extra crunch boost, broil the fries for the last 2 minutes, watching closely to avoid burning.
6
Make the dip at least 10 minutes ahead and chill it — the flavors meld and the yogurt thickens slightly.
7
Leftover fries can be reheated in an oven or air fryer at 200°C for 3-5 minutes to restore crispness.

RECIPE VARIATIONS

Adapt it for your goals.

spicy chipotle version

Spicy chipotle version

Replace paprika with 1 tsp chipotle powder and add ½ tsp cayenne to the seasoning for a smoky, fiery kick that pairs beautifully with the cool yogurt dip.

low oil version