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Lord of the Fries: Baked Parsnip Fries

June 4, 2012

This fry recipe works for yams and potatoes too. With a unique flavour and a chewier texture, parsnips are a fun-change up. But I think they’re best served when mixed in with the old standards (ie. yam & parsnip fries, or potato & parsnip fries).

  1. Preheat oven to 450 degrees.
  2. Slice potatoes, yams or parsnips (if combining, I would go with 2 medium yams/potatoes to each parsnip) into 1.5cm wide fries.
  3. Toss lightly in olive oil, salt and pepper.
  4. Bake 25-30, flipping fries half way through.
  5. Optional: toss with chopped parsley and green onion. Serve with dijon mayo (1 part whole grain mustard, 1 part mayo).
One Comment leave one →
  1. June 12, 2012 8:56 am

    Oooh, Katie – I LOVE baked parsnip fries! I like doing them in rounds too, like little parsnip chips. One time, a friend came over and I made both parsnip chips and kale chips as an appetizer – Hélène was like “…seriously!?” but then actually loved them.

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