Crispy Accordion Rutabaga Fries with Smoky Paprika Aioli

Imagine a fry that crackles with every bite, its ridges catching every bit of smoky, cheesy seasoning. These accordion rutabaga fries deliver that and more.

The clever cut creates a dramatic, fan-like shape that turns extra crispy in the air fryer, and the smoked paprika aioli is the perfect creamy, tangy partner. A fun, impressive snack that comes together in about 30 minutes.

Rutabagas are a root vegetable with a mild, slightly sweet flavor and a firm texture that holds up beautifully to high-heat cooking. Cutting them into an accordion shape not only looks impressive but increases the surface area, so every crevice gets golden and crisp.

Tossed with olive oil, smoked paprika, garlic, salt, and parmesan, then air-fried until blistered, these fries are a satisfying snack or side. The accompanying aioli, made with mayonnaise, garlic, smoked paprika, and lemon juice, adds a creamy, smoky, and bright contrast.

Ingredients

Why this recipe works

The accordion cut is the secret to these fries. By slicing straight on one side and diagonal on the other, you create a series of thin, connected strips that fan out when stretched.

This dramatically increases the surface area exposed to hot air, allowing moisture to evaporate quickly and the edges to become intensely crispy while the centers remain tender. The chopstick guides ensure you don't cut all the way through, so the baton holds together.

Air frying at a high temperature (400°F) mimics the effects of deep frying with far less oil. The rapid circulation of hot air creates a dry environment that dehydrates the surface, leading to a shatteringly crisp exterior.

The parmesan in the seasoning mixture also helps by forming a savory, browned crust that adds both flavor and texture. The result is a fry that is crunchy on the outside, fluffy on the inside, and full of smoky, cheesy goodness.

Notes and substitutions

Rutabagas are often coated in wax to prevent moisture loss. Be sure to peel them thoroughly, removing all the wax and the tough outer layer. If you can't find rutabagas, turnips or even potatoes will work, but adjust the cooking time as needed. For the best texture, choose rutabagas that are firm and heavy for their size.

The aioli is a simple mixture of mayonnaise, garlic, smoked paprika, and lemon juice. For a more intense garlic flavor, let the minced garlic sit in the lemon juice for a few minutes before mixing. If you prefer a thinner aioli, add a teaspoon of water or extra lemon juice. This aioli can also be used as a dip for other vegetables or as a spread on sandwiches.

• rutabaga: Turnips or potatoes can be used, but adjust cooking time as needed.
• parmesan: Nutritional yeast or a vegan parmesan alternative for a dairy-free version.
• mayonnaise: Greek yogurt or a vegan mayo for a lighter or egg-free aioli.
• smoked paprika: Sweet paprika plus a pinch of liquid smoke for a similar smoky flavor.

Equipment

• Air fryer
• Chef's knife
• Cutting board
• Mixing bowl
• Measuring spoons
• Small bowl for aioli