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Rutabaga fries give you a fresh, lower-carb twist on classic fries with a satisfying crunch and warm spices. They are my go-to when I crave something crispy yet light, and the garlic and paprika bring a cozy depth that makes them feel indulgent without the guilt.
I often make these when potatoes feel too heavy, and they never disappoint. Crispy outside and tender inside is exactly what I want in fries.
Ingredients
- One large rutabaga: choose firm with smooth skin for the freshest, least bitter taste
- Olive oil for roasting: helps create crispy edges and binds the spices
- Garlic powder: adds savory warmth
- Paprika: gives a smoky, slightly sweet flavor boost
- Salt and black pepper: for balanced seasoning
- Optional dried rosemary or thyme: to add fresh herbal notes if you like
Instructions
- Build The Base:
- Peel the rutabaga thoroughly to remove the tough outer layer. Cut into thin strips about the size of traditional fries so they cook evenly. If slices are too thick, fries won’t get crispy.
- Season The Fries:
- In a large bowl, toss the rutabaga strips well with olive oil, garlic powder, paprika, salt, and pepper. If using rosemary or thyme, mix those in now to coat every piece. The oil and spices help develop the flavors and deliver a nice crust.
- Arrange For Baking:
- Spread the seasoned rutabaga fries on a baking sheet lined with parchment or a nonstick surface. Make sure pieces do not overlap or touch too much to allow air to circulate for crisping up.
- Bake To Crispy:
- Bake at a moderate temperature for 25 to 30 minutes turning once halfway through. Watch closely near the end because thickness changes baking time. You want fries golden and crisp with tender centers.
- Cool Slightly Before Serving:
- Remove the fries from the oven and let cool for a few minutes to set the crisp texture. Serve warm with your favorite dipping sauces.
My favorite part is the crispy edges that balance perfectly against the soft, sweet rutabaga interior. This recipe reminds me of cozy fall nights at home with something warm and simple on the side.
Storage Tips
Store leftover fries in an airtight container in the refrigerator for up to three days. Reheat on a baking sheet in the oven for best crispness rather than the microwave which makes them soggy.
Ingredient Swaps
If you want a different flavor twist, swap smoked paprika for chili powder for a spicy edge. You can try other root veg too like parsnips or sweet potatoes using the same method.
Serving Ideas
Pair with classic ketchup or try a garlic aioli for dipping. They also make a fantastic side for roasted chicken or grilled veggies.
This simple recipe balances flavor and health effortlessly, making rutabaga fries a perfect snack or side year-round.
Frequently Asked Recipe Questions
- → What makes rutabaga fries a healthy alternative?
Rutabagas are lower in carbs and calories compared to potatoes, while offering fiber and vitamins. Baking instead of frying cuts down added fats.
- → How can I get the fries extra crispy?
Soaking the sliced rutabaga in cold water for 30 minutes before baking helps remove starch, resulting in a crisper finish.
- → Can I use fresh herbs instead of dried rosemary or thyme?
Yes, fresh rosemary or thyme can be finely chopped and tossed with the fries before baking to add fresh herbal flavors.
- → What dipping sauces pair well with these fries?
Popular choices include ketchup, aioli, ranch dressing, or a spicy mayo blend, complementing the savory and smoky seasoning.
- → How do I ensure even cooking of the fries in the oven?
Arrange the rutabaga strips in a single layer without overlapping and flip them halfway through baking to crisp evenly.