Parsnip Fries With Yogurt Dip – A Crisp, Cozy Side You’ll Crave
Parsnip fries are the kind of simple upgrade that make weeknight meals feel special. They’re naturally sweet, turn caramel-golden in the oven, and pick up spices beautifully. Pair them with a cool, garlicky yogurt dip and you’ve got a side that’s light, satisfying, and a little bit unexpected.
If you’re trying to eat more vegetables without sacrificing crunch, this is your move. It’s easy, budget-friendly, and perfect for both casual dinners and snacky weekends.
Ingredients
Method
- Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup and better browning.
- Prep the parsnips: Peel and trim the ends. Cut into fry shapes: about 1/2-inch thick and 3–4 inches long. Keep pieces similar in size for even cooking.
- Season: In a large bowl, toss parsnips with olive oil, salt, pepper, garlic powder, paprika, and cumin (if using). Coat well but don’t drown them in oil.
- Arrange on sheets: Spread fries out in a single layer with space between pieces. Overcrowding leads to steaming, not crisping.
- Roast and flip: Bake for 15 minutes, flip, then roast another 10–15 minutes until the edges are deeply golden and the centers are tender. Total time: 25–30 minutes.
- Make the dip: While the fries roast, stir yogurt, lemon juice, garlic, olive oil, herbs, salt, and pepper in a bowl. Taste and adjust. Add a little honey if you want a sweet-tang balance.
- Finish: Sprinkle the fries with a pinch more salt right out of the oven. Serve hot with the yogurt dip on the side.
What Makes This Special
Parsnips don’t get enough attention, but they bring a sweet, nutty flavor that’s different from carrots and potatoes. Roasting concentrates that sweetness and adds crisp edges and tender centers.
The yogurt dip balances it all with tang, creaminess, and a hint of garlic. You’ll get a fry-like experience with more depth of flavor and a lighter feel. It’s comfort food that still leaves you energized.
Ingredients
- Parsnip Fries
- 1.5–2 pounds parsnips, peeled
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (or sweet paprika)
- 1/2 teaspoon ground cumin (optional, for warmth)
- Yogurt Dip
- 3/4 cup plain Greek yogurt (whole milk for extra creaminess)
- 1 tablespoon lemon juice (plus more to taste)
- 1 small garlic clove, finely grated or minced
- 1–2 teaspoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill or parsley
- 1/4 teaspoon kosher salt
- Black pepper, to taste
- Optional: 1 teaspoon honey for a touch of sweetness
Instructions
- Heat the oven: Preheat to 425°F (220°C).
Line two baking sheets with parchment for easy cleanup and better browning.
- Prep the parsnips: Peel and trim the ends. Cut into fry shapes: about 1/2-inch thick and 3–4 inches long. Keep pieces similar in size for even cooking.
- Season: In a large bowl, toss parsnips with olive oil, salt, pepper, garlic powder, paprika, and cumin (if using).
Coat well but don’t drown them in oil.
- Arrange on sheets: Spread fries out in a single layer with space between pieces. Overcrowding leads to steaming, not crisping.
- Roast and flip: Bake for 15 minutes, flip, then roast another 10–15 minutes until the edges are deeply golden and the centers are tender. Total time: 25–30 minutes.
- Make the dip: While the fries roast, stir yogurt, lemon juice, garlic, olive oil, herbs, salt, and pepper in a bowl. Taste and adjust.
Add a little honey if you want a sweet-tang balance.
- Finish: Sprinkle the fries with a pinch more salt right out of the oven. Serve hot with the yogurt dip on the side.
Storage Instructions
- Fries: Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheat: For best texture, re-crisp in a 425°F (220°C) oven or air fryer for 6–10 minutes. Avoid microwaving if you want them crispy.
- Dip: Keep covered in the fridge for up to 4 days.
Stir before serving. Thin with a splash of water or lemon juice if it thickens.
- Make-ahead: You can peel and cut parsnips a day ahead. Store in cold water in the fridge and pat dry very well before roasting.
Benefits of This Recipe
- Balanced and satisfying: You get roasted sweetness, savory spices, and a creamy, tangy dip without the heaviness of fried food.
- Nutrient-dense: Parsnips provide fiber, vitamin C, and potassium.
Greek yogurt adds protein, calcium, and probiotics.
- Budget-friendly: Parsnips are generally inexpensive, especially in cooler months.
- Simple technique: No special equipment needed. Just an oven and two sheet pans.
- Flexible flavors: The spice blend and dip are easy to customize to match what you like or what’s in your pantry.
Pitfalls to Watch Out For
- Inconsistent cuts: Thin pieces burn while thick ones stay underdone. Aim for uniform thickness.
- Overcrowding the pan: If fries are touching, they’ll steam.
Use two pans or roast in batches.
- Skipping the flip: Turning halfway helps even browning and crispy edges.
- Too much oil: Excess oil can make fries soggy. Measure rather than pouring freehand.
- Undersalting: Parsnips are sweet; they need enough salt to balance. Taste and adjust at the end.
Recipe Variations
- Parmesan-Cracked Pepper: Toss hot fries with 1/4 cup finely grated Parmesan and extra black pepper right after roasting.
- Herby Lemon: Add 1 teaspoon lemon zest and 2 tablespoons chopped parsley over the fries before serving.
- Spicy Harissa: Mix 1 teaspoon harissa paste into the oil before tossing the parsnips.
Pair with a lemony yogurt dip.
- Curry-Spiced: Swap paprika and cumin for 1.5 teaspoons mild curry powder. Add a pinch of turmeric for color.
- Smoky Maple: Add 1 teaspoon maple syrup to the oil-spice mix. Roast as directed and finish with flaky salt.
- Lemon-Garlic Dip Twist: Stir in chopped capers or a spoonful of pesto for a brighter, more complex dip.
- Dairy-Free Dip: Use a thick coconut yogurt or a tahini-lemon sauce (tahini, lemon juice, water, salt, garlic) for a vegan option.
FAQ
Do I need to peel parsnips?
Peeling is recommended because the skin can be tough and slightly bitter, especially on larger parsnips.
If yours are very fresh and small, you can scrub well and skip peeling.
Why aren’t my fries crispy?
Usually it’s overcrowding or too much oil. Spread them out with space between pieces and stick to the oil amount. A hot oven and flipping halfway also help a lot.
Can I use regular yogurt instead of Greek?
Yes, but strain it through a fine mesh sieve or paper towel for 15–20 minutes first to thicken.
Otherwise the dip may be runny.
What’s the best way to cut parsnips into fries?
Trim the ends, cut into 3–4-inch sections, then slice lengthwise into 1/2-inch planks and again into sticks. If the core is very woody, trim it out.
Can I make these in an air fryer?
Yes. Cook at 380–390°F (193–200°C) for 12–16 minutes, shaking the basket halfway.
Work in batches to avoid crowding.
How do I know when they’re done?
Look for deep golden edges and a tender center that pierces easily with a fork. Taste one—if it’s sweet, caramelized, and not hard in the middle, you’re set.
What proteins pair well with parsnip fries?
They’re great with roast chicken, seared salmon, lamb chops, or veggie burgers. The yogurt dip doubles as a sauce for protein, too.
Can I freeze parsnip fries?
Freezing raw or cooked parsnips tends to affect texture.
If you must, freeze par-cooked fries in a single layer, then bake from frozen until crisp. Fresh-roasted is best.
Wrapping Up
Parsnip fries with yogurt dip bring a fresh twist to a familiar craving. They’re crisp on the edges, sweet inside, and cooling on the side—all with a light, bright finish.
Keep this recipe in your back pocket for easy dinners, game-day snacks, or a new way to serve vegetables that actually gets people excited. Simple ingredients, fast prep, and big payoff.
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