Root Vegetable Fries
These are just the thing to brighten up your day! Crispy Root Vegetable Fries are tender on the inside, crunchy on the outside, and perfectly comforting. They go great with or without ketchup, and are so easy, you almost can’t not make them! Best of all, you can use whatever vegetables you still have lying around your house (although root vegetables do work best)!
Should I peel root vegetables?
I like to leave the skin on most veggies, and these mixed root vegetable fries are no exception. It provides some textural interest and additional nutrition. The skins contain more fiber than the flesh alone, along with added phytonutrients, vitamins, and minerals (1). Even sweet potato skins are edible, although not commonly eaten.
It’s important to make sure to scrub the vegetables well with a brush to remove any residual dirt. Also make sure to cut out any spots or potato eyes. Then you’re ready to go!
Of course, if you prefer to peel them, go for it! I recommend saving the peels for either homemade vegetable broth, or my zero-waste vegetable skin crisps!
How to make fries crispy in the oven
Here’s the secret to make fries crispy in the oven: cornstarch. That’s right. An old pantry staple is what’s going to make your fries crisp up in the oven!
Okay so there’s a bit more to it, but the other steps won’t be surprising to you probably.
First, you want to make sure your oven is good and hot. This is going to help brown and crisp the outside of your fries.
When you cut your fries, you want to make sure they are evenly sized, and that they’re not too thick. Fries that are very thick are likely to end up raw on the inside and burned on the outside.
Now you want to try to get the raw veggies as dry as you can. Use a paper towel if needed to blot them. Too much moisture will cause your fries to steam and get soggy, rather than crisp.
Now toss the veggies with some cornstarch. You don’t need a lot, just a light coating. This is going to absorb even more of the moisture hiding in those root vegetables.
Finally, toss the veggies with a bit of oil and whatever seasonings you’re using, and bake them in your hot oven until they are nicely browned on the outside!
FAQs and Substitutions
For French fries you will want to use more robust vegetables that can have an opportunity to become crispy and firm. You want to dip them right!? Here are some good options besides carrots, potatoes, and sweet potatoes from the recipe: beets, turnips, parsnips, green beans, purple/blue potatoes, or even large radishes.
My go-to answer is (almost) always garlic, but there are so many great options when it to what seasoning to put on fries. Some of the best are:
* DIY Taco Seasoning
* Italian Seasoning
* Herbes de Provence
* Everything Bagel Seasoning (be mindful of salt in this one)
* Curry Powder and a dash of Cayenne
Need a delicious dipping sauce for your vegetable fries? Try one of these: Homemade Ketchup, Low Sodium BBQ Sauce, Cilantro Lime Sauce, French Onion Dip, or Basic Pantry Hummus.
If you make these Root Vegetable Fries, be sure to let me know in the comments!
Root Vegetable Fries
This recipe uses a trio of sweet potatoes, potatoes, and carrots for a unique and healthy take on classic French Fries!
Ingredients
- 1 Large Sweet Potato
- 2 Medium White Potatoes
- 2 Large Carrots
- 4 tsp Corn Starch
- 4 tsp Olive Oil
- 2 tsp Garlic Powder (or to taste)
Instructions
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Preheat oven to 400 degrees.
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Cut the sweet potato, potatoes, and carrots into sticks, about 1/4 inch wide and 3-5 inches long. Place on a lined baking sheet.
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Toss the vegetable sticks with corn starch to coat. Now toss with olive oil and garlic powder, or seasonings of choice.
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Bake in 400 degree oven for 30-45 minutes, until browned and crispy, tossing about halfway through cooking.
