I love lotus roots. The taste is very subtle, the slightly crunchy but yet moisted consistency, the beautiful shape… I like to slightly fry some as a snack when we have guests, but I hate how frying, even in a very thin layer of oil makes the kitchen all dirty and greasy. Recently I came accross a recipe of oven bake potato fry and it give me the idea that it could work for lotus roots, and skip the cleaning part. It was actually perfect! As usual I dlice finely the lotus roots, slightly marinated them in a bit of vegetal oil, and then line the slice on an oven sheet. Grilled for 10 min at high temperature, et voila!!! Bonus: no cleaning, less fat and no need to turn the slices in the frypan!! So hands free to do something else.

Now for a few days I let Prunellia take over because I’m traveling to Boston for work until Sunday! See you on Monday!