Rosemary Garlic Parsnip Fries

These crispy rosemary garlic parsnip fries can be baked in the oven or made in the air fryer (both methods are included below). Either way, they’re a delicious alternative to potatoes, lower in carbs and come with an easy dipping sauce you’ll love that tastes just like fry sauce!

I tried making parsnip fries way back in the day.

It was actually right around when I discovered food blogs (so we’re talking circa 2010ish) and saw one of my favorites at the time post a recipe for almond butter crusted parsnip fries.

I thought it sounded amazing. It still does actually.

In theory at least.

Because reality was a huge baking sheet of burnt almond butter coating mushy parsnips underneath.

Hence why it’s been over a decade since I’ve ventured back into parsnip fry territory.

But, after a good experience with jicama fries and a recent renewal of my fondness for parsnips, I thought I’d give it a go once more.

I had also just gotten my air fryer around the time I made these so I decided to test out two methods: parsnip fries baked in the oven and parsnip fries in air fryer using my rotating basket attachment.

A science experiment if you will to see which method resulted in the crispiest and/or easiest batch of parsnip fries.

If you want the tl:dr on the experiment, the answer is they both work and both result in a crispy fry.

Same outcome with these purple sweet potato fries so it really just comes down to your preference.

My opinion is the oven baked method is a bit easier and less messy to clean up but the air fryer method is kind of more fun.

I don’t know what that statement says about me thinking that it’s “fun” to watch a metal basket rotate in a mini oven contraption on my counter but hey, it just is.

INGREDIENTS TO MAKE ROSEMARY GARLIC PARSNIP FRIES

Regardless of method, the ingredients to make these fries are the same.

You’ll need the following:

• 2 pounds of parsnips
• avocado oil
• fresh rosemary
• garlic powder
• Kosher salt

I also include a downright delicious fry sauce with this recipe and for that you’ll need:

• mayonnaise (or avocado mayo for a vegan option which is actually what I use)
• ketchup
• fresh rosemary
• garlic powder
• Kosher salt

If you’ve tried my burger bowls, this sauce is a lot like the burger sauce in that recipe.

And if you haven’t yet tried it, I can pretty much promise you’ll never want to dip fries in anything but this sauce again after you do.

HOW TO MAKE OVEN BAKED PARSNIP FRIES

If choosing the oven method, first you’ll need to prepare the parsnips by peeling them and cutting into “fries”.

Err on the thinner side here. You want the ends to crisp up and turn golden brown while baking. We’re going for more of a shoestring type fry than steak cut.

Add the parsnips to a large bowl and drizzle with the avocado oil. Stir so that all the parsnips are evenly coated in the oil.

Add the minced rosemary, garlic powder and salt and toss again until well combined.

Spread the seasoned parsnips out onto a baking sheet and bake in a pre-heated 400°F oven using a convection setting if you have it.

If your oven is not equipped with a convection setting, bake at 425°F instead.

The fries will cook for about 25 minutes and you’ll want to toss them at least once halfway through.

When finished baking, the parsnip fries should have crispy edges and have turned golden brown around the sides.

They’re best served warm right out of the oven with the fry sauce.

HOW TO MAKE PARSNIP FRIES IN THE AIR FRYER

If you choose the air fryer method to make parsnip fries you’ll want to make sure you have the oven type air fryer with a basket attachment.

I have the Pampered Chef deluxe air fryer so that’s what this recipe was tested in. I can’t speak to other models, especially how this would work in the basket model air fryers. If you have an oven model without the basket, you can place the parsnips on the trays and air fry that way.

Prepare the parsnips the same way as the oven baked method. Once they’re seasoned with the avocado oil, rosemary, garlic and salt place the parsnips into the basket attachment.

Secure the basket in the air fryer and air fry at 400°F for 20 minutes with the basket rotating while they cook. After 20 minutes the fries should look similar to the oven baked fries in that the edges are golden brown and crispy.

Air fryers by definition are simply convection cookers.

That’s why I said above that the two methods produce similar results. If you already have a convection oven, you won’t see much of a difference between the two methods. If you don’t have a convection setting on your oven but you do have an air fryer, you may choose to go the air fryer route.

I make the same recommendation with these asparagus fries which are another great crispy vegetable fry!

HOW TO SERVE CRISPY PARSNIP FRIES

The fries are best served immediately out of the oven or air fryer. Dipped in the fry sauce while hot, they’re simply irresistible.

The best part is whereas a side of traditional potato fries would be considered a bit of an indulgence, parsnip fries are basically a vegetable side dish!

You get the satisfaction of eating fries with the nutrition of eating a whole vegetable.

You really can’t beat that combination!

These go great with any burger you can think of like a simple elk burger, a plant based cauliflower cheddar burger or one of my favorites, this juicy grilled halloumi lamb burger.

You can also serve them with pretty much anything off the grill since we’re rolling into warmer temperatures now.

BBQ lamb ribs or BBQ lamb shanks are great options. So are grilled BBQ short ribs or grilled pork chops with mango peach chutney.

If you’re craving turkey, these grilled blueberry balsamic BBQ turkey legs are a fun recipe!

MORE PARSNIP RECIPES

If you’re not a huge fan of the flavor of parsnips (it can be a bit strong/pungent), know that when you roast/bake them into fries, they turn a bit sweet.

Flavors tend to mellow in the oven and that’s exactly what happens once these parsnip fries bake.

The combination of the fresh rosemary, the salty kick and the sweetness from the parsnips served with the savory sweet fry sauce is a bit of a departure in flavor profile (in a good way!) from plain parsnips.

If you do enjoy parsnips in all forms, I recommend this parsnip puree with caramelized onions (it may not look like much but its taste makes up for it!) or this vanilla parsnip carrot puree which makes a really lovely cozy fall side dish.

I also love my creamy root vegetable soup which uses parsnips along with other winter root veggies in a hearty vegan soup.

And these cinnamon brown sugar roasted parsnips with grapes are a truly unique recipe that combines savory and sweet flavors into one stunning dish. I love this one for Thanksgiving.

Veggie fries of all types from eggplant fries to green bean fries and everything in between have been a long time favorite.

But when it comes to texture and taste, parsnip fries really do a great job mimicking potatoes.

Bonus – they’re packed with a bunch more fiber than you’d otherwise normally get and you won’t have to feel an ounce of remorse if you eat the entire batch off the tray!

Hope you enjoy some either in the oven or in the air fryer!