Roasted Root Fries

I like potato chips and french fries just as much as the next joe. Actually, no, that's a lie. I don't really like potato chips, and I especially dislike french fries, because they're all greasy and covered in salt. And Joe is probably an overweight geek with halitosis who clips his toenails in the living room, which leads me to spurn his diet even more.

However, spuds aren't hard to come by nor are their cousins -- other assorted roots like rutabega, jicama, parsnip, yams, etc. It would be a shame if the only way you could eat these things was boiled or mashed. Luckily, a little imagination goes a long way. With some clever spicing, you can make root veggies into fries, chips, "hashbrowns"...go crazy.

Ingredients:
A variety of root vegetables
Olive oil (1 tablespoon for every pound of roots)
Paprika (1 tablespoon for every pound of roots)
A good knife (for fries) and a grater (if you want to make chips)

Preheat your oven to 400 degrees.















Wash and peel all the roots. When using potatoes, leave some of the skin on for texture. I basically just trim off the questionable bumps and leave the rest in tact. Jicama (large, tan, rutabega-y looking) can be tricky. The skin is tougher than most other roots. You will have to use a knife to get a bit off -- then use your hands so you don't cut yourself. Parsnips just need their ends trimmed.















Cut the roots up into fries and discs and use the grater to make chips.

Note: chips take longer to make because you have to grate everything. They are also more liable to fall apart before baking if you slice them too thin.















Put all the cut roots in a big bowl, drizzle on the olive oil, and add the paprika.















Shake everything together until all the roots develop a light orange color from the paprika.















Spread everything onto a stone or a baking dish, making sure to even the roots out. If you have large piles, the roots will cook unevenly and risk getting soft or burning.















Bake the fries and chips for a good 40 minutes. You may have to cook them longer, depending on how crispy you like your roots. These are great served with salsa or chutney.















Variations:
There are many roots out there, give them all a chance. Potatoes are the standard but parsnips (used in this recipe) develop a sweet flavor when roasted. Jicama (also used) is a little crunchier than other roots. Rutabega and turnips can develop interesting flavors, too.
For a spicier recipe, mix in some chili powder with the paprika. For a tangier recipe, shake some malt vinegar on after roasting.