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These rutabaga fries offer a crunchy, low-carb spin on the usual fries with a warm, cozy hint of spices. Whenever I want something light but crispy, they’re my top pick. The garlic and smoky paprika give a comfy, flavorful touch without feeling heavy.
I usually make these when I’m tired of heavy potatoes. They turn out crunchy on the outside and soft inside, just like fries should be.
What You Need
- A large rutabaga: pick one that’s firm and smooth for a fresh, less bitter bite
- Olive oil: helps coat the fries and get them nice and crispy
- Garlic powder: brings a warm, savory flavor
- Paprika: adds a smoky and slightly sweet kick
- Salt and black pepper: for just-right seasoning
- Optional dried rosemary or thyme: toss in if you want a fresh herbal touch
How To Make
- Prep The Rutabaga:
- Start by peeling off the tough skin completely. Then cut it into thin strips like regular fries so they crisp well. Thicker pieces won’t get crunchy enough.
- Coat The Fries:
- Put the rutabaga sticks in a big bowl. Drizzle olive oil, sprinkle garlic powder, paprika, salt, and pepper. Toss in rosemary or thyme now if using. Mix well so every piece is nicely covered. The oil helps to bring out the flavors and crispiness.
- Lay Out For Baking:
- Arrange the rutabaga fries on a baking tray lined with parchment or a nonstick mat. Don’t crowd them or overlap—they need space for air to crisp up.
- Bake Until Golden:
- Bake at a medium heat for about 25 to 30 minutes. Turn them once halfway through cooking. Keep an eye at the end as thickness can change how long it takes. Fries should be golden with tender centers.
- Let Cool A Bit:
- Take fries out of the oven and let them rest for a few minutes so they stay crispy. Serve warm with your favorite dips.
The best part is how the crunchy edges work so well with the soft, sweet inside of the rutabaga. This brings back memories of easy, cozy nights with something warm on the side.
Keeping Leftovers
Put any leftover fries in a sealed container and pop them in the fridge for up to three days. To reheat, use the oven and a baking sheet. It keeps them crispy better than a microwave, which tends to make them soggy.
Switch It Up
If you want a little twist, swap the smoked paprika for chili powder to add some heat. You can also try this method with other root veggies like parsnips or sweet potatoes.
Serving Tips
Enjoy with classic ketchup or a garlic aioli dip. They also go great alongside roasted chicken or grilled vegetables.
This easy dish strikes a perfect balance between tasty and healthy, making rutabaga fries an all-year snack or side you’ll want to make again and again.
Frequently Asked Cooking Questions
- → What makes rutabaga fries a healthy alternative?
Compared to potatoes, rutabagas have fewer carbs and calories, plus they bring fiber and vitamins. Baking instead of frying cuts down the fat.
- → How can I get the fries extra crispy?
Soak the sliced rutabaga in cold water for half an hour before baking. This pulls out starch and helps make them crunchier.
- → Can I use fresh herbs instead of dried rosemary or thyme?
Absolutely, chop fresh rosemary or thyme and mix it with the fries before baking to give a fresh herbal taste.
- → What dipping sauces pair well with these fries?
Try dipping them in ketchup, ranch, spicy mayo, or aioli. These go great with the smoky, savory flavors.
- → How do I ensure even cooking of the fries in the oven?
Lay the rutabaga slices out in a single layer without crowding. Flip them halfway through baking so they crisp up evenly.