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Oven Baked Rutabaga Fries with Chipotle Aioli

Rutabaga, or yellow turnip is a mild tasting root vegetable with a creamy yellow interior. Great for mashing, roasting, and of course oven fries! Peel and slice rutabaga into wedges then toss with minced herbs, garlic, and olive oil. I used rosemary, but thyme, sage, or parsley would work as well.

Oven Baked Rutabaga Fries with Chipotle Aioli

Oven Baked Rutabaga Fries with Chipotle Aioli

This is a really simple recipe with just a few steps. I added one optional step to really caramelize the fries. Heat the pan in the oven and then toss the fries on the hot pan. You’ll hear it sizzle, and the outsides will brown faster. We do something similar with our Oven Baked Parsnip Fries.

Oven Baked Rutabaga Fries with Chipotle Aioli

Oven Baked Rutabaga Fries with Chipotle Aioli

1 large or 2 small rutabagas
2 tablespoons olive oil
1 tablespoon finely chopped rosemary
2 garlic cloves, minced
1/2 teaspoon salt
fresh ground black pepper


1/4 cup mayonnaise or mayonnaise substitute
1 tablespoon pureed chipotle in adobo pepper (use more or less depending on how spicy you like it)
1 tablespoon apple cider vinegar

Preheat oven to 425°F. Peel rutabaga and slice in half. Slice into wedges or french fry shapes. You should have 3 – 4 cups of fries. Place fries into a large bowl, and toss with olive oil, garlic, rosemary, and salt. Add as much fresh black pepper as you would like.

Place a baking sheet into the oven. Let the baking sheet heat up for about 5 minutes. Carefully remove the pan and immediately toss the fries onto the pan. Spread into an even layer (carefully! remember that the pan is hot). Bake fries for 30 -40 minutes, flipping the fries halfway through cooking. Fries are done when the edges are starting to brown.

Make aioli. Whisk together ingredients, adjust chipotle or vinegar to your liking.

*I buy chipotle in adobo and puree the whole can. It stores for weeks in a container in the refrigerator. You’ll find it in the Mexican or Spanish section at your grocery store.

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