Crispy Rutabaga Fries
A healthier alternative to potato fries with a delightfully crispy exterior and tender interior.
KEY INFO:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Dietary: Keto, Low-Carb, Gluten-Free, Vegan, Paleo
EQUIPMENT NEEDED:
– Oven or air fryer
– Sharp knife
– Cutting board
– Large mixing bowl
– Baking sheet
– Parchment paper
INGREDIENTS:
– 1 large rutabaga (about 2 pounds/900g)
– 2 tablespoons olive oil (30ml)
– 1 teaspoon paprika (5g)
– 1 teaspoon garlic powder (5g)
– ½ teaspoon onion powder (2.5g)
– ¾ teaspoon salt (3.75g)
– ½ teaspoon black pepper (2.5g)
METHOD:
1. Preheat oven to 425°F (220°C) or air fryer to 400°F (200°C)
2. Peel rutabaga and cut into ¼-inch thick fries (uniform size is crucial)
3. Place fries in mixing bowl, drizzle with olive oil and all seasonings
4. Toss thoroughly until evenly coated
For Oven Baking:
– Arrange fries in single layer on parchment-lined baking sheet
– Bake for 30-35 minutes, flipping halfway
– Look for golden brown edges and easy fork penetration
For Air Frying:
– Place in basket without overcrowding
– Cook for 20-25 minutes, shaking every 5 minutes
– Check for golden brown color and crispiness
CRUCIAL TIPS:
• Cut fries uniformly for even cooking
• Don’t overcrowd – leave space between fries
• Flip/shake regularly for even browning
STORAGE & REHEATING:
– Store in airtight container for up to 3 days
– Reheat in oven/air fryer at 350°F (175°C) for 5-7 minutes
COMMON MISTAKES:
– Cutting fries too thick
– Overcrowding the pan/basket
– Not enough oil coating
VARIATIONS:
• Spicy: Add cayenne pepper
• Herb: Add rosemary and thyme
• Parmesan: Sprinkle with cheese in last 5 minutes
Nutritional Info (per serving):
Calories: 120
Net Carbs: 6g
Fiber: 3g
Protein: 2g
Fat: 8g
