I am begging you. If you only make one thing from this blog, ever, make these fries. I promise you, you won’t regret. I am not usually full of confidence when it comes to my recipes, more often than not I doubt myself that the recipes I post here won’t please others or won’t work out when you try them at home. Self doubt, such a silly habit. But – BUT – there is no doubt in my mind that you will like these fries. I am even betting that if you don’t usually like parsnips, you will still enjoy these fries.
I actually couldn’t believe how good they turned out, after I was finished taking photos I just stood over the table eating them, no chair, nothing, just inhaling them into my mouth. Not the classiest of moments for me, but I really couldn’t care less. After I ate the entire batch (again, don’t care) I had to make more because there were none left for the dinner party they were originally made for. And later that night, again – more inhaling. Classy folks over here.
I had seen recipes for baked potato fries using cornstarch, and was skeptical that it actually worked. I didn’t have any cornstarch in the house, so I used arrowroot powder instead. I am sure the two are interchangeable for this recipe, so use whatever you have. The fries get so incredibly crispy with so little oil you won’t believe it. And if you don’t want to take my word for it, go ahead and make them yourself. I highly recommend making the pesto too, it takes no time to whiz up and together they are match made in heaven.
Ya. You’re welcome.
BAKED PARSNIP FRIES WITH ROASTED RED PEPPER PESTO
In full holiday swing this weekend, prepping for Christmas dinner, and it feels like I do way more snacking than actually eating a full meal – tasting bits and bobs of things I am making in advance for tomorrow night. So although there is nothing really holiday-esk about this recipe, it makes for a nice and crispy snack during a break from baking, or a yummy appetizer for guests coming over. Best served warm out the oven.
3 medium sized parsnips
1/2 teaspoon paprika
Pinch Cayenne pepper
Fresh cracked pepper
1 tablespoon arrowroot powder or cornstarch
1 tablespoon olive oil
1 large roasted red pepper (home made or store bought)
3 sundried tomatoes (preferably in oil)
1 medium garlic clove
Juice of half a lemon
Handful (about 6) walnuts
Handful fresh basil leaves
Olive oil (about 1 tablespoon)
Salt and Pepper
Preheat the oven to 450 F / 230 C
Wash the parsnips and remove any gnarly bits on the outside, keep the skins on and pat dry with a kitchen towel
Slice the parsnips into thick fry-like matchsticks, trying to keep them all the same size so they cook evenly. Its tricky with parsnips since they are much wider at the top than at the bottom but do the best you can, and the smaller ones will just get that much crispier in the oven!
Place the parsnip fries in a bowl and sprinkle with paprika, cayenne and arrowroot. Season to taste – if you like hot, add more spice. If it looks like they need more arrowroot, add more, you want them to be well coated. Toss everything together and give a good sprinkle of salt and pepper.
Arrange on an unlined, non-stick baking sheet, leaving space between each and drizzle with a touch of olive oil
Place in the oven and bake for about 15 minutes, then flip them over and bake for another 15 minutes. They are ready when all sides are nice and brown and the tips are starting to get crispy. Keep checking them and flipping over (if needed) until they are done.
To make the pesto, place all the ingredients in a food processor, adding more oil if you need, until everything is well combined. That’s it.
Serve with fries and enjoy!
Let me in on your kitchen creations – tag your photos #happyheartedkitchen and share the love!