Seasoned Crinkle-Cut Fries
0 - 1
PersonalPoints™ per serving
If you don't often cook with rutabaga, here's a great recipe to try. Two thirds of the fries are made with them, and the other third with sweet potatoes. The low-sodium seasoning salt has much less sodium so you can sprinkle it on anything! Fries will get crispiest in an air fryer, but the oven works great, too.
1 pound(s), (about 1 large or 2 medium)
Uncooked sweet potato(es)
½ pound(s), peeled
2 pinch, or to taste
- Position racks in top and bottom thirds of oven and preheat to 500°F, or preheat air fryer to 400°F. If using oven, set wire racks inside 2 rimmed baking sheets. Cut root end off of rutabagas, then cut rutabagas in half. If rutabagas are large, using sharp knife, cut off about 1⁄4 inch of skin and flesh to remove bitter outer layer. Using crinkle cutter or sharp large knife, cut rutabagas and sweet potatoes into 3-inch-long, 1⁄2-inch-thick strips. In large microwavable bowl, place vegetables and 1 tbsp kosher salt. Cover with enough water so vegetables start to float. Microwave vegetables on High until beginning to soften, about 5 minutes. Drain vegetables.
- Pat vegetables completely dry with paper towels or clean kitchen towel, then dry bowl. Return vegetables to bowl and coat with nonstick spray. Sprinkle vegetables with seasoning salt, remaining 1⁄2 tsp kosher salt, and black pepper and toss until completely coated. If using oven, spread out vegetables on prepared wire racks. Bake, turning once and reversing and rotating sheets halfway through baking, until fries are crispy and browned, 18 to 22 minutes. If using air fryer, cook vegetables in batches, tossing halfway through, until crispy, about 15 minutes.
- Serving size: 1 cup