Jicama Fries with Pesto Dipping Sauce Recipe

Jicama (the Mexican potato) is a great alternative for low-carb fries.
  • Ready in: 45 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 30 minutes
  • By:
  • Servings: 4

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cooking methods

  • Bake
  • Microwave
  • Stovetop


  1. Place cashews in a small bowl; cover with boiling water. Let stand 30 minutes. Bring a large pot of water to a boil. Preheat oven to 425°F. Line a large baking sheet with parchment paper.
  2. Add jicama fries to boiling water. Cook 10 minutes. Drain well. Add back to pot; toss with 2 teaspoons olive oil and Seasoned Salt. Transfer to prepared baking sheet and spread to a single layer. Bake 30 minutes, flipping over halfway.
  3. In a small microwave-safe dish, combine Dried Tomato & Garlic Pesto Mix with remaining 2 tablespoons olive oil and 2 tablespoons water. Microwave on HIGH 1 minute. Let cool.
  4. Meanwhile, drain cashews; place softened cashews in a blender or immersion blender container. Add ⅔ cup cold water and cooled pesto. Blend on HIGH until smooth and creamy, scraping sides occasionally. Serve as dipping sauce for fries.

Makes 4 servings.

Make Ahead: Boil jicama 10 minutes, drain and cool. Prepare dipping sauce. Refrigerate both in air tight containers up to 1 day ahead.

Nutrition per Serving: Calories: 210 Total Fat: 15g Sat. Fat: 1.5g Cholest: 0mg Sodium: 300mg Carbs: 16g Fiber: 6g Sugar: 3g Protein: 4g

Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.

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