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Parsnip Fries With Yogurt Dip – A Crisp, Cozy Side You’ll Crave

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Line two baking sheets with parchment for easy cleanup and better browning.
  2. 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.
  3. 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.
  4. Arrange on sheets: Spread fries out in a single layer with space between pieces. Overcrowding leads to steaming, not crisping.
  5. 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.
  6. 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.
  7. Finish: Sprinkle the fries with a pinch more salt right out of the oven. Serve hot with the yogurt dip on the side.