Tamari-Sesame Korean Yam Fries


I tend to have a contrarian streak. I cut my hair short in the winter, grow it long in the summer. I order fish at the steakhouse, and wear harem pants at the cocktail reception. So it is that during this painful heatwave, I'm in a weird vegetable roasting kick. I don't know. I'm not trying to be difficult.

Korean yam is less starchy than a potato, less sweet than a yam, with a flavor akin to a chestnut. The tamari and sesame lend notes of heady umami. If you're a savory nut nut like me, then this is the fry for you!

Recipe: Preheat oven to 450 degrees Fahrenheit. Clean and wedge Korean yams. Toss with sesame oil and tamari soy sauce. Roast for 30 minutes, turn, then roast 20 more minutes until the yams are soft and the outside develops a skin that sounds hollow when you tap it. If you're in the middle of a heatwave, chew pieces of ice as you open the oven.