` Root Vegetable Fries - Olive Oil Times

Root Vegetable Fries

These root vegetable fries are quick and super easy to make. With a ton more flavor than just potatoes alone, this mix of root vegetables crisps to perfection and will quickly become a favorite around your table.
Root Vegetable Fries
Root Vegetable Fries
Dec. 1, 2020
Paul Kostandin

I love mak­ing fries at home. Whether from a pre-cooked pack­age or hand cut from local pota­toes, they are always a favorite around our table, espe­cially with our tod­dler who seems to sur­vive mostly on a diet of crispy starch-based foods.

In an effort to expand our veg­etable palate, I’ve been work­ing with dif­fer­ent blends of root veg­eta­bles which I toss in full-bod­ied, pep­pery extra vir­gin olive oil and then oven roast or toss in our air fryer. The fla­vors blend to cre­ate some­thing truly spe­cial that, much to my sur­prise, my tod­dler seems to pre­fer. With a blend of potato, sweet potato, beet, cel­ery root, and turnip you get a melange of dif­fer­ent fla­vors that all com­ple­ment each other with­out tak­ing over the dish.

I like to fin­ish these fries with a driz­zle of fresh extra vir­gin olive oil and a heap­ing spoon­ful of grated parme­san cheese.

root-vegetable-fries-olive-oil-times-root-vegetable-fries

Root Vegetable Fries

5 from 2 votes
Course: Snacks, AppetizersCuisine: AmericanDifficulty: Easy
Servings

6

serv­ings
Prep time

10

min­utes
Cooking time

30

min­utes

These root veg­etable fries are quick and super easy to make. With a ton more fla­vor than just pota­toes alone, this mix of root veg­eta­bles crisps to per­fec­tion and will quickly become a favorite around your table.

Ingredients

  • 2 each rus­set pota­toes

  • 1 each sweet potato

  • 1 each large golden beet

  • 1 each pur­ple top turnip

  • 1 each cel­ery root

  • 1/4 cup extra vir­gin olive oil

  • 1/4 cup corn starch

  • 1 tbsp kosher salt

  • 1 tsp ground black pep­per

Directions

  • Rinse and peel all of the root veg­eta­bles.
  • Cut the root veg­eta­bles into 1/4 inch batons (French fry sized sticks). 
  • Place the root veg­etable batons in a large mix­ing bowl and add the olive oil salt and pep­per. Mix well. 
  • Add the corn starch to the root veg­eta­bles and mix well until they are coated evenly. The corn­starch will mix with the olive oil and form a bit of a paste, this is nor­mal. 
  • Place the root veg­eta­bles onto a parch­ment-lined bak­ing sheet and place them in a 375 °F oven. If you have access to an air fryer set the fryer to 375 °F and cook for 25 – 30 min­utes, shak­ing the bas­ket every 10 min­utes.
  • Remove the fries from the oven or air fryer and allow them to cool slightly before enjoy­ing!

Notes

  • If you want extra crispy fries, try cook­ing your veg­eta­bles for 20 min­utes, remov­ing them from the oven or air fryer, and then after 10 – 15 min­utes putting them back in to cook for another 10 – 15 min­utes.

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