Rutabaga Fries
Rutabaga holds far less water than a potato, so cutting it into thin, even batons and roasting on a hot, well-oiled sheet drives off surface moisture fast, giving a crisp shell before the inside turns soft. Peeling deeply enough to remove the waxed rind and the fibrous layer underneath keeps the texture tender rather than stringy.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
Ingredients
- 2 pounds rutabaga, peeled
- 3 tablespoons olive oil
- 1 tablespoon cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
Nutrition per serving
- Calories
- 127
- Protein
- 1g
- Carbs
- 9g
- Fat
- 10g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 425°F (220°C) and set a rack in the upper third. Line two baking sheets with parchment paper.
- 2Trim the ends off the rutabaga, then peel it deeply with a knife, removing both the waxed skin and the thin fibrous layer just beneath it until the flesh looks smooth and uniform.
- 3Slice the rutabaga into 1/4-inch-thick planks, stack the planks, and cut into 1/4-inch batons, aiming for pieces roughly the size of standard steak fries.
- 4Pat the batons dry with a towel, then toss them in a large bowl with the cornstarch until lightly and evenly coated.
- 5Add the olive oil, garlic powder, smoked paprika, salt, and pepper, and toss again until every piece is coated.
- 6Spread the fries in a single layer across the two sheets, leaving space between pieces so they don't steam each other.
- 7Roast for 15 minutes, then flip each fry with a spatula and rotate the pans.
- 8Continue roasting for 15-20 minutes more, until the edges are deeply browned and a fork slides easily into the center.
- 9Serve immediately while the exterior is at its crispest.
Tips & variations
- Cut the batons as uniformly as possible; pieces that vary widely in thickness will finish cooking at different rates, leaving some soft and others still firm.
- For extra crispness, soak the cut batons in cold water for 20 minutes, then dry thoroughly before tossing with cornstarch; this removes excess surface starch that can make edges gummy.
- Swap smoked paprika for cayenne or Old Bay for a different flavor direction without changing the cooking method.
- An air fryer works well too: cook in batches at 400°F (200°C) for about 16-18 minutes, shaking the basket halfway through.
Storage & reheating
Refrigerate leftover fries in an airtight container for up to 3 days. They soften in the fridge, so reheat in a 425°F (220°C) oven or air fryer for 6-8 minutes to recrisp; microwaving will leave them limp.
Tips from the Tulo kitchen
- Choose smaller, heavier rutabagas over large ones; oversized roots tend to have a woodier, more fibrous core.
- Cutting the fries slightly thicker than a potato fry (closer to 1/3 inch) helps them hold together better since rutabaga is denser and can crumble if sliced too thin.
FAQ
Do rutabaga fries taste like potato fries?
Not exactly. Rutabaga has a mildly peppery, slightly sweet flavor closer to turnip than potato, and it stays firmer in the center even when the outside is well browned.
Why are my rutabaga fries soggy instead of crisp?
This usually means the pan was overcrowded or the batons weren't dried before tossing with oil; excess surface moisture steams the fries rather than letting them roast.
Can I make rutabaga fries without cornstarch?
Yes, they'll still roast and brown, but the exterior will be noticeably less crisp and more prone to softening within an hour of coming out of the oven.
Do I need to peel the rutabaga first?
Yes. The skin is coated in food-grade wax for storage and the layer just beneath it is fibrous and tough, so both need to be removed for a tender fry.
