These healthful, and incredibly tasty, Baked Parsnip Fries are surprisingly crisp on the outside and properly tender on the inside. So unique, and so fabulous, they will absolutely satisfy your craving without the smoky, smelly kitchen.ย

Baked Parsnip Fries
Scooch over French fries, there’s a new kid in town. Okay, maybe not new, but if you haven’t tried baked parsnip fries, you are in for the treat of a lifetime.
I love roasted parsnips, but now I love these oven-baked parsnip fries even more. So crispy and delicious, they could easily be mistaken for regular French fries.
Of course, oven-baked fries will never be as crispy as regular fried-fries. But if you follow this recipe as written, these parsnip fries will be not be soggy, or mushy, and will completely satisfy that salty, crispy, French-fry flavour you crave. All without having to par-boil them or use cornstarch.
The trick is to cut them very thin, and bake in a very hot oven. Seriously, whether you like parsnips or not, you’re going to go bananas over these fries.
About Parsnips
If you aren’t very familiar with this fabulous root vegetable, this section answers many faq’s:
What are parsnips?
What do they taste like and how to use them?
Although parsnips appear to be very similar to carrots, they taste very differently. Parsnips are markedly sweeter than carrots, with flavours more closely related to turnips, or celery root. Roasting parsnips intensifies their natural sweetness and they become beautifully caramelized with an almost nutty flavour.
Parsnips are wonderful in stews or for making soups, or purรฉes. Have you tried a 50/50 blend of purรฉed potatoes and parsnips? So, so good. Basically, you can use parsnips the same way you would any other root vegetable.
Are they healthy?
Like potatoes, parsnips are have a lot of carbs but nutritionally, they have a lot more going for them. They are high in vitamin C as well as many other vitamins, are a really good source of fibre, and are high in minerals such as potassium and manganese. Parsnips are also approved for a paleo diet, in case that interests you.
How to choose and store parsnips?
When purchasing parsnips, look for those that are small to medium in size. Larger parsnips tend to be woody and tough and will not be as sweet and tender. They should also feel smooth and hard and be free of sprouts at the bottom. In other words, nothing like the ones you see in the photo above – ha – I found those organic parsnips in bulk at a grocery store and couldn’t resist their ugly charm. (The fries were still great, btw).
Avoid really yellow or dark-skinned parsnips. The lighter (whiter) parsnips are generally fresher and sweeter.
Unfortunately, parsnips are most often sold in bags at the supermarket where they become a little limp and shrivelled. If this is all you can find, that’s ok. Simply add them to some ice water for about 15 minutes once peeled and cut. They will crisp up beautifully.
To store parsnips, refrigerate them, unwashed in a plastic bag up to 14 days.
Do I need to peel parsnips?
Parsnips do not need to be peeled, especially if you buy organic, or pesticide-free. When I buy them in season from the farmers market, I rarely peel them. Just scrub them well with a brush under running water. That said, if the skin is a bit rough (like the ones in the photo), or I am using them to make a fluffy purรฉe, I do always peel them.
How to Cut Parsnip into Fries
Parsnips are shaped like carrots; wider on top and more tapered at the bottom. Because of this odd shape, it is best to cut the parsnip in half crosswise, separating the bottom for the top. This makes it easier to cut them into more uniform pieces. From there, cut each half into sticks that are roughly 4-inches long and 1/4-inch thick.
Try not to cut the ends too skinny, otherwise theyโll burn before the inside cooks. Parsnips have a core in the middle that some people like to cut out, but I never do.
Tips to Make Baked Parsnip Fries Crispy
- Soak in ice water: Potato fries are often soaked in water before baking to get rid of some of their excess starch. This results in crispier fries. Parsnips aren’t as starchy as potatoes so you can generally skip this step. That said, if your parsnips are on the oldish side, and feel a little limp, they will benefit from soaking in ice-cold water once peeled and cut, for 15 to 30 minutes. If you do soak them, make sure you dry them really, really well or they will steam and get soggy in the oven.
- Use parchment paper: Thin parsnip fries tend to stick to the bottom of the baking sheet. Use parchment paper to prevent this. This also omits the need to flip the fries half way through cooking.
- Cut the parsnip into thin sticks, but not too thin: Thinner fries will get crispier, but if they are too thin, they will burn before they have time to cook. If you’re unsure, aim for a little thicker the first time. If you accidentally cut them too thin, reduce the oven temperature by 25ยบ and keep a close eye on them.
- Oil generously but not too much: Oil will prevent sticking and make the fries crispier. Just don’t go overboard or they could become too heavy with oil and be limp and greasy.
- Do not crowd on the sheet pan: If the fries are touching each other they will steam instead of getting crispy. Use two sheet pans if necessary, and rotate them half way through cooking.
- Bake in a hot oven: A hot oven will result in crispier fries so make sure the oven is preheated to the temperature in the recipe. If you cut thicker fries, reduce the temperature slightly so they have enough time to cook on the inside.
How to Bake Parsnip Fries
You are going to love how easy it is to throw together these oven baked parsnip fries that get tender, evenly cooked on the inside, with pan-blistered bits on the outside.
- Preheat oven to 425ยบF. Line 1 X-large (16×22), or 2 regular, rimmed baking sheets with parchment paper.
- Place parsnip sticks on the prepared baking sheets and drizzle with olive oil. Season with salt and pepper to taste and toss to coat with your hands. Spread the pieces in a single layer.
- Bake until tender and golden, about 25 minutes (I don’t flip them half way, but you can if you prefer to). Sprinkle with additional salt, if needed. (I find they are always best with a little more salt added while they’re still hot.) Garnish with fresh chopped parsley, and a dipping sauce, if desired.
NOTE: All ovens have their nuances and may have different heat levels. My daughter, for example, has an oven that would burn these to a crisp if cooked at such a high temperature. If you think your oven runs hot, reduce the temperature to 400ยบF and keep an eye on them. Likewise, if your oven doesn’t get very hot, use the convection mode or the fries will not get crispy enough for you.
Variations For Oven Fries
These glorious baked parsnip fries lend themselves beautifully to endless adaptations. Here are a few you might want to try:
- Add spices: Parsnip’s sweet nutty flavour works well with a variety of spices. Sprinkle with lemon pepper seasoning, za’atar, sumac, paprika, cumin, or red pepper flakes for a little heat.
- Sprinkle with parmesan cheese: Top your baked parsnip fries with 1/4 cup grated parmesan cheese as soon as they come out of the oven – yum!!
- Add fresh herbs: I like to sprinkle fresh parsley or cilantro to the parsnip fries once they are out of the oven. But they are delicious when baked with fresh herbs, too. Try tossing the parsnip sticks with 1 tablespoon chopped rosemary, thyme, sage or oregano.
- Use a little truffle oil: If you love truffle fries, toss the parsnip sticks with just a teaspoon or so of truffle oil (a little goes a long way).
- Make big wedge fries: Cut the potatoes into big wedges instead of thin sticks. Proceed with the recipe from there, adapting cooking times accordingly.
How to Reheat Fries
Baked parsnip fries are best served immediately, and I’m pretty sure you will not have any leftovers. However, should you be lucky enough to have any leftover, reheat as follows:
- In the oven: Fries are best reheated in a hot oven. Preheat oven to 400ยบF. Spread the fries in a single layer on a parchement-lined baking sheet and bake for 15 minutes, or until completely hot.
- Stovetop: Heat a cast iron skillet, or non-stick pan, with 1 tablespoon olive oil over medium heat. Add the fries to the pan and cook until warmed through.
What to Serve With Fries
These baked parsnip fries are delicious all on their but even better with your favourite dipping sauce.
Plain ketchup is always a winner of course, but I love mine with an aioli-style dip (recipe included in recipe card). A simple mix of ketchup and mayo also has a few fans in this household.
To serve alongside, I really can’t think of a single thing that wouldn’t go well with these fries. These are some of our favourites:
- Crispy Baked Parmesan Chicken Thighs
- Juicy Chicken and Zucchini Burger
- Grilled Juicy Chicken Breast
- Grilled Steak Encebollado
- The Incredible Veggie Burger
If you give these Baked Parsnip Fries a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!
Baked Parsnip Fries
Ingredients
- 6-8 parsnips (about 2 1/2 pounds) peeled (or scrubbed well)
- 3 Tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper to taste
- Flaky salt to serve optional
- Chopped parsley for garnish optional
Optional Aioli-Style Dip
- 1/3 cup mayo (I use soy-free vegenaise)
- 1 small garlic clove grated, or very finely minced
- 2 Tablespoons lime juice (or lemon)
- 1 teaspoon smoked paprika (I use hot, sweet is also good)
- pinch of salt
Instructions
- Preheat oven to 425ยบF. Line 1 X-large (16×22), or 2 regular, rimmed baking sheets with parchment paper.
- If serving with aioli sauce, mix all ingredients in a small bowl until well combined. Keep refrigerated until ready to use.
- Cut parsnips in half crosswise, then cut each half into sticks that are roughly 3 to 4" long and 1/4" thick.
- Place parsnip sticks on prepared baking sheet(s) and drizzle with olive oil. Season with 1/2 teaspoon salt and pepper to taste. Toss to coat with your hands and spread the pieces in a single layer.
- Bake until tender and golden, about 25-30 minutes. Sprinkle with additional salt, if needed. (I find they are always best with a little more salt added while they're still hot.) Garnish with fresh chopped parsley, and serve with aioli sauce for dipping, if desired.
Notes
- Soak in ice water if necessary:ย Potatoes fries areย often soaked in water before baking to get rid of some of their excessย starch. This results in crispier fries. Parsnips aren’t as starchy as potatoes so you can generally skip this step. That said, if your parsnips are on theย oldish side, and feel a little limp, they will benefit from soaking in chilled water once peeled and cut, for 15 to 30 minutes. If you do soak them, make sure you dry them really, really well or they will steam and get soggy in the oven.
- Use parchment paper: Thin parsnip fries tend to stick to the bottom of the baking sheet. Use parchment paper to prevent this. This also omits the need to flip the fries half way through cooking.
- Cut the parsnip into thin sticks, but not too thin:ย Thinner fries will get crispier, but if they are too thin, they will burn before they have time to cook. If you’re unsure, aim for a little thicker the first time. If you accidentally cut them too thin, reduce the oven temperature by 25ยบ and keep a close eye on them.
- Oil generously but not too much:ย Oil will prevent sticking and make the fries crispier. Just don’t go overboard or they could become too heavy with oil and be limp and greasy.
- Do not crowd on the sheet pan:ย If the fries are touching each other they will steam instead of getting crispy. Use two sheet pans if necessary, and rotate them half way through cooking.
- Bake in a hot oven: A hot oven will result in crispier fries so make sure the oven is preheated to the temperature in the recipe. If you cut thicker fries, reduce the temperature slightly so they have enough time to cook on the inside.
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