I see myself eating a ton of oven-roasted fries, especially the parsnip variety, when the weather turns colder in the fall. I love pulling a tray of hot, crispy fries out of my oven when there’s rain pouring down outside. There’s something about sitting in your kitchen and eating them warm, a good book in hand. But even in the summer sunshine, these fries are a real treat. I’ve taken to making these over the past couple of (80 degree!) weeks, and they are totally worth turning on your oven for.
I love oven fries— I’ve made them with potatoes, sweet potatoes, and carrots. I’ve topped them with sea salt, drizzled them in butter, and dipped them in aioli. But today, it’s all about the humble parsnip.
Parsnips, for those of you who haven’t tried them yet, are sweet root veggies that look like large, white carrots. Like carrots, they’re naturally sweet. There’s also something under the sweetness, a flavor that many like to compare to turnips. Parsnips fries have quickly become one of my go-to potato alternatives for oven roasted fries, but they are strongly flavored. To balance their edge, I like to cut them thin and pair them with a special spicy ketchup.
Parsnip Fries with Sriracha-Spiked Ketchup
- 2 large parsnips
- olive oil
- sea salt
- 1/4 cup ketchup
- 1 teaspoon sriracha
- Preheat the oven to 400 degrees. Wash and dry the parsnips. Cut them into 3-inch pieces, then into matchsticks. Place on a foil-lined baking sheet and toss with a couple of tablespoons of olive oil, until coated. Sprinkle with sea salt.
- Bake for 30-40 minutes until the parsnips are crisp. Toss the fries halfway into baking to ensure that they cook evenly, and check often to avoid over-cooking. (The parsnips should be light, not dark, brown when done.)
- Mix together the sriracha and ketchup and serve with the fries. Adjust spiciness to taste.