Maybe you’ve already tried twice cooked fries and found them incredibly crisp but creamy on the inside? Do you know that you can boil potatoes and then crisp them up in the oven and they turn out more delicious than fried potatoes? They aren’t as crisp as fries because they aren’t fried but they come out with a more delicious potato flavor. Do you know that you can cook jicama? Well jicama is considered a super food and it’s very healthy with lots of nutrition and fiber. Jicama is also very low in calories. Jicama in my parts is normally eaten raw because it’s delightedly crispy with a mild sweet flavor. Many people describe it like a cross between an apple and a potato but I think it’s more like a cross between a pear and a water chestnut. I treated a pound of potatoes and jicama the same. First they were boiled for about 15 minutes in salted water. (till the potatoes were fork tender) then they got drained and placed on non-stick sprayed baking sheet(s). I gave them a good drizzle of extra virgin olive oil. Then they went in a 350 degree F oven for about 45 minutes. Fresh cracked sea salt and black pepper were applied. The potatoes are the most delicious potatoes and do have much better flavor than a fried potato. The jicama is a surprise treat. The jicama doesn’t compete with the potatoes but it adds interest. The jicama adds a slight sweetness and a different texture. Almost like a meaty pear.

Ingredients for about 6 servings

1 lb potatoes  – waxy taste better (my favorite are red skin yellows) – peeled – cut in about inch size pieces

1 lb jicama – peeled – cut smaller than inch size pieces

Tablespoon salt – sea salt or kosher salt (heaping for boiling the potatoes and jicama)

1/4 cup extra virgin olive oil

sea salt – fresh ground to taste

black pepper – fresh ground to taste

non – stick spray (canola or vegetable)

Directions

Turn oven on to roast at 350 degrees F. Get out the baking sheet(s) and spray it with non – stick spray.

Put the potatoes, jicama and tablespoon of salt in a sauce pan. Cover the vegetables well with water and bring to a boil. Boil until the potatoes are fork tender about 15 minutes. Drain.

Place the drained potatoes and jicama on the sprayed baking sheet(s) in one layer with a little room around each piece.

Let roast until the potatoes have a nice color. (about 45 minutes)

Apply fresh ground sea salt and black pepper.

Serve.

The jicama lightens up the side of potatoes and makes them much healthier for you too. The potatoes are extra tasty this way too!