These little gems are brown and crispy on the outside with a tender warm goodness on the inside. They are good with eggs in the morning or next to a burger.  Season with plenty of salt and a touch of paprika. These fries transform the Mexican potato into an all-American classic.  Note: Jicama needs to cook in slow cooker for about 8-12 hours before  frying.







1 lb jicama

1 tsp salt
1 medium onion finely diced

2 1/2 Tbs coconut oil

1 tsp paprika

1/2 tsp chili powder

1/4 tsp ground black pepper

1/4 cup fresh parsley


Peel and cut the jicama into 1/2 inch dice.  Place the jicama in a slower cooker with 1/2 teaspoon salt and about 2 inches water.  Cover and cook on high for 8-12 hours.  The longer you cook the more tender it becomes.  You do not want it falling apart.   When the jicama is finished cooking, drain, pat dry and place in the refrigerator until you are ready to start frying.  

Heat a large skillet over medium high heat for about 3 minutes.  Add 1/2 tablespoon coconut oil and allow it to melt.  Toss the onion into the pan and allow it to cook for about 10 minutes or until nicely browned.  Transfer the onion into a small bowl and return the pan to the heat. 

Add 2 tablespoons of coconut oil and allow it to get hot.  Add the jicama to the skillet and shaking the pan to make sure there is an even layer.  Cook the jicama without stirring until it is golden brown on the bottom (about 5 minutes).  Repeat the process until the jicama is browned on all sides.   When the jicama is toasted on all sides add the onion, paprika, chili powder, parsley,  salt,  and pepper.   Stir to blend and heat through.   You can also add cooked green pepper if you like.  It also goes well with grounded beef, bison, pork or turkey.  

NUTRITIONAL CONTENT; calories 78, fat 3.5g, carbohydrates 11g, protein 1g

Original recipe from Well Fed Paleo cook book