Convincing as they may seem in the picture – no, they’re not potato fries – they’re my nightshade and low-carb answer to them. In my humble opinion they taste better too; but then I’ve always found that potato doesn’t really taste like much to begin with. It’s also a great way to get to know black radish, a hardy winter root that grated raw will clear pretty much any sinus congestion you might have. Cooked, it becomes mellow yet retains good texture making it an apt candidate for roasting. Furthermore, the dark skin and creamy interior make it a perfect doppleganger for fries!
Yield: 3 to 4 servings
What you need:
- 2 large (softball sized) black radishes, well scrubbed but unpeeled
- 1-1/2 tablespoons olive or sunflower oil, divided
- herb salt (something like Herbamare)
What you do:
- Preheat the oven to 400F and line two 11″x17″ cookie sheets with parchment paper.
- Slice the radishes into long fries (please tell my I don’t need to explain what a fry looks like… if you aren’t sure, look up ‘batonnet’ cut for vegetables on the Internet).
- In a bowl, toss the fries with the oil. Add herb salt to desired level. You can also add pepper or another spice of your choice if you like.
- Split the fries between the two sheets. There will be a lot of free space and that’s fine – it’s what you need to ensure good browning and exterior crunch.
- Roast the radish fries in the oven for 20 minutes. Rotate the pans, move the fries around a bit, and roast another 20 minutes or until as done as you like.
- Serve immediately. (Although leftovers will keep a few days in the fridge, they’re best when made!)