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I have nothing against regular french fries, or even sweet potato fries — you’ll definitely never catch me saying no to either one of them. But fries don’t have to be synonymous with potatoes. In fact, you can easily turn just about any vegetable into fries that are crunchy and delicious.
Get Sweet on Veggie Fries
You can make fries out of almost any kind of vegetable — no recipe required. You just need to get a few basics down, and then you can turn all your favorite veggies into a big pile of fries.
One of the most important when making homemade fries is how you cut the vegetables. Consistency is key; they don’t need to be cut into perfect spears, but they should all be about the same size. This ensures that the fries cook evenly. Otherwise, small-cut fries will end up overcooked or burnt, while the larger-cut ones won’t cook through all the way. I like using 1/2-inch-thick spears (the length will vary depending on the vegetable) — it gives a good texture, and doesn’t require a super-long cook time.
Parsnip Fries
Serves 2
With their firm texture and length, parsnips make a great candidate for fries. Give their sweet, earthy flavor an herbaceous lift with chopped fresh rosemary.
Preheat the oven to 425°F. Start with one pound of parsnips (about four medium parsnips). Peel and cut them into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1 tablespoon chopped fresh rosemary (optional). Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes.
Sweet and Spicy Carrot Fries
Serves 2
Give your sweet carrot fries a savory touch with a spoonful of spiced harissa.
Preheat the oven to 425°F. Start with one pound of carrots (six to eight medium). Peel and cut them into sticks that are 1/2-inch wide. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon harissa (optional). Spread in a single layer on a parchment-lined baking sheet and cook for 20 to 25 minutes.
Get Sweet on Veggie Fries