Crispy Taro Batons with Spicy Pili Pili and Herb Aioli

1. Prepare Herb Aioli

Combine the vegan mayonnaise, 1/4 cup minced parsley, minced garlic, lemon juice, minced thyme, and 1/8 teaspoon fine sea salt in a food processor. Blend until smooth, then transfer the aioli to a squeeze bottle and set it aside.

2. Preheat Oven

Preheat your oven to 425°F (220°C) and position the rack in the upper third. Line a baking sheet with parchment paper.

3. Coat Taro Fries

In a large bowl, mix together the olive oil and 1/2 teaspoon of sea salt using a fork. Add the peeled and cut taro fries to the bowl, tossing them thoroughly to ensure each piece is evenly coated with the oil mixture.

4. Initial Bake

Spread the taro fries in a single layer on the prepared baking sheet. Bake for about 15 minutes, making sure to turn the fries every 5 minutes.

5. Second Bake

After the initial bake, remove the fries from the oven and toss them again in the olive oil mixture. Return the fries to the baking sheet and bake for an additional 10 to 15 minutes until golden brown and crisp.

6. Serve

Transfer the hot taro fries to a serving platter. Drizzle them with the spicy pili pili sauce and herb aioli, then sprinkle with thinly sliced Fresno chiles, minced parsley, and whole parsley leaves. Optionally, dust with cayenne pepper.