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. As always, please be sure to read through the tips in the notes section for the best, crispiest parsnip fries.
Kosher salt and freshly ground black pepper to taste
Flaky salt to serveoptional
Chopped parsley for garnishoptional
Optional Aioli-Style Dip
1/3cupmayo(I use soy-free vegenaise)
1small garlic clovegrated, or very finely minced
2Tablespoonslime juice (or lemon)
1teaspoon smoked paprika (I use hot, sweet is also good)
pinch of salt
Instructions
Preheat oven to 425ºF. Line 1 X-large (16x22), 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
Tips to Make Baked Parsnip Fries Crispy
Soak in ice water if necessary: Potatoes 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 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: 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 25º 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.