Baked Parsnip Fries Recipe

Parsnips: These root vegetables have a sweet, nutty flavor and are the star of this dish. Make sure they are peeled and cut into fry-like strips.

Olive oil: This helps to coat the parsnips, allowing them to bake to a crispy perfection while adding a subtle richness.

Garlic powder: Adds a savory depth of flavor to the fries, enhancing their overall taste.

Paprika: Provides a mild, smoky flavor and a beautiful color to the fries.

When preparing parsnips for this recipe, make sure to cut them into uniform fry-like strips to ensure even cooking. Additionally, after tossing the parsnips with olive oil and spices, let them sit for a few minutes to allow the flavors to meld. This will enhance the overall taste. For extra crispiness, consider using a baking sheet lined with parchment paper to prevent sticking and promote even browning.

• parsnips - Substitute with carrots: Carrots have a similar texture and sweetness when roasted, making them a good alternative to parsnips.

• parsnips - Substitute with sweet potatoes: Sweet potatoes provide a similar starchy texture and a slightly sweet flavor that complements the seasoning well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for roasting.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle sweetness and has a high smoke point, suitable for baking fries.

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor and can be used in the same quantity.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense garlic flavor and can be used to enhance the dish.

• paprika - Substitute with chili powder: Chili powder adds a bit of heat and a similar smoky flavor to the fries.

• paprika - Substitute with cumin: Cumin provides a warm, earthy flavor that complements the other seasonings well.

• Allow the parsnip fries to cool completely at room temperature to prevent condensation, which can make them soggy.
• Transfer the cooled fries into an airtight container or a resealable plastic bag. If using a container, place a sheet of parchment paper between layers to prevent sticking.
• Store the container or bag in the refrigerator for up to 3-4 days. Reheat in the oven at 400°F (200°C) for about 10 minutes to regain their crispiness.
• For freezing, arrange the cooled fries in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer for about 1-2 hours until the fries are solid.
• Once frozen, transfer the fries to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 2 months.
• To reheat frozen fries, preheat the oven to 425°F (220°C). Spread the fries on a baking sheet in a single layer and bake for 15-20 minutes, flipping halfway through, until they are hot and crispy.

• Preheat your oven to 375°F (190°C). Spread the parsnip fries on a baking sheet in a single layer. Bake for 10-15 minutes, flipping halfway through, until they regain their crispiness.

• Use an air fryer set to 350°F (175°C). Place the parsnip fries in the basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Heat a skillet over medium heat and add a small amount of olive oil. Add the parsnip fries and cook, stirring occasionally, for about 5-8 minutes until they are heated through and crispy.

• If you're in a hurry, use the microwave. Place the parsnip fries on a microwave-safe plate lined with a paper towel. Heat on high for 1-2 minutes, checking halfway through. Note that this method might not retain the crispiness as well as others.

• Peeler: Use this to remove the outer skin of the parsnips.

• Chef's knife: Essential for cutting the parsnips into fry-like strips.

• Cutting board: Provides a stable surface for cutting the parsnips.

• Mixing bowl: Ideal for tossing the parsnips with olive oil and spices.

• Measuring spoons: Necessary for measuring out the garlic powder and paprika.

• Baking sheet: Used to spread the parsnips in a single layer for baking.

• Parchment paper: Optional, but helps prevent the parsnips from sticking to the baking sheet.

• Oven: Preheat to 425°F (220°C) and bake the parsnips until golden and crispy.

• Spatula: Useful for flipping the parsnips halfway through the baking process.

Pre-cut parsnips: Buy pre-cut parsnips from the store to save time on preparation.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.

Batch cooking: Double the recipe and store extra parsnip fries in the fridge for quick reheating.

Pre-mix spices: Prepare a large batch of the spice mix in advance to save time on seasoning.

Microwave first: Microwave the parsnip strips for a few minutes before baking to reduce oven time.