Rutabaga Fries Recipe: How to Make Rutabaga French Fries

Rutabaga fries are french fries made of rutabaga, a type of oblong root vegetable. Also known as Swedish turnip or swedes, rutabaga has a slightly bitter taste when consumed raw and is usually yellow or purple in appearance. When cooked, this root vegetable has a complex flavor with slightly sweet and savory notes, a subtle bitterness, and a touch of peppery heat.

A great alternative to classic french fries or sweet potato fries, you can cook rutabaga fries in an oven or air-fryer or, for optimal crispness, deep-fry them.

Here’s how to serve rutabaga fries:

1. 1. Enjoy as a snack or appetizer. French fries are a nostalgic, treasured go-to for diners worldwide. Enjoy these crisp, flavorful rutabaga fries as a mid-afternoon snack or a midnight indulgence.
2. 2. Serve with dipping sauces. Like potato fries, rutabaga fries have a mild flavor that benefits from a generous portion of dipping sauce. Try pairing the fries with barbecue sauce, ketchup, lemon aioli, mustard, ranch, buffalo sauce, or blue cheese dressing.
3. 3. Make a New Jersey classic. Douse your fries with rich, thick gravy and melted cheese, just like your favorite diner.
4. 4. Serve as a side dish. As you would with french fries, serve rutabaga fries alongside burgers, steaks, chicken, pork, or vegan or vegetarian main courses. They are familiar enough to be comforting, with an unexpected twist.

Rutabagas are known for their tough, thick skin. The skin is prone to bruising, so it often gets coated with a protective layer of inedible wax. Here’s how to peel and cut rutabaga to make fries:

1. 1. Microwave for a few minutes. Make a few small holes in the skin with a fork or the tip of a sharp knife, then heat the rutabaga in the microwave for two to three minutes. The flesh will soften somewhat, making both cutting and peeling easier.
2. 2. Halve the rutabaga. Halving rutabaga creates a flat surface that makes it easier to peel. Place a slightly damp dish towel underneath your cutting board to steady it. Using a sharp chef’s knife, cut the rutabaga in half lengthwise.
3. 3. Peel the whole rutabaga. Place the halved rutabaga cut-side down on the cutting board and carefully use a Y-shaped vegetable peeler to remove as much skin as possible.
4. 4. Cut into fries. Place the peeled halves cut-side down on the cutting board and cut them lengthwise into one-inch-thick slices. Then place the rutabaga slices flat on the cutting board and cut them into long matchsticks.

Rutabaga fries may become your new go-to snack or side dish. Read ahead for different preparation ideas:

1. 1. Choose the cooking method and temperature. Deep-frying produces the crispiest fries, but shallow-frying, roasting, and air-frying are easier methods that require less oil. Whichever method you prefer, choose a high temperature to achieve a crispy exterior. The oil should be in the range of 325–375 degrees Fahrenheit for deep-frying and shallow-frying. For crispy roasted rutabaga fries, set the oven to 400 degrees Fahrenheit. Keep the temperature around 375–380 degrees Fahrenheit for air-frying.
2. 2. Consider the cut. Keep the shape of the fries in mind when cooking. For example, wedges take longer to cook than shoestring fries. Rutabaga is also pretty inexpensive, so feel free to buy a few heads and experiment with your favorite cuts.
3. 3. Change up the seasoning. Keep it simple with salt and pepper, or use your favorite seasoning blends to add flavor. Parmesan cheese is fantastic, as well as seasonings like sumac, garlic powder, Cajun seasoning, cayenne, chile powder, paprika, or onion powder. Make rutabaga truffle fries by sprinkling the finished fries with truffle salt or drizzling them with truffle oil.