Crispy Accordion Rutabaga Fries with Smoky Paprika Aioli Step-by-step instructions

Before you start

Before starting, gather all your ingredients and equipment. Peel the rutabagas and cut them into batons. Prepare the chopsticks or other guides for the accordion cut. Mix the dry seasonings (smoked paprika, garlic powder, salt, and parmesan) in a small bowl so they are ready to toss with the oil and rutabaga.

For the aioli, mince the garlic and measure the mayonnaise, smoked paprika, and lemon juice. Preheat the air fryer to 400°F (200°C) so it's hot when the fries are ready.

Instructions

Cut & Season

1. 1Cut and Season the Rutabaga
   Peel the rutabagas and cut them into thick fry-shaped batons, about 3/4 inch wide and 3 inches long. Place two chopsticks on either side of a baton to act as guides. Make straight cuts across the top, slicing down to the chopsticks, spacing the cuts about 1/8 inch apart. Flip the baton over and make diagonal cuts on the reverse side, again stopping at the chopsticks. Gently stretch the accordion slits apart. Repeat with all batons.
   Look for The batons fan open like an accordion, with even slits that hold seasoning.
   Tip If the rutabaga is very firm, microwave it for 1 minute to soften slightly before cutting.
2. 2Season the Fries
   In a large bowl, combine the olive oil, smoked paprika, garlic powder, sea salt flakes, and finely grated parmesan. Add the accordion-cut rutabaga batons and toss gently until every slit is coated with the seasoning mixture.
   Look for The batons are evenly coated, with seasoning visible in the slits.
   Tip Use your hands to gently rub the seasoning into the slits without breaking the accordion shape.

At this point, your rutabaga batons are cut into a beautiful accordion shape, with even slits that open like a fan when stretched.

They are coated in a fragrant mixture of olive oil, smoked paprika, garlic, salt, and parmesan, with seasoning visible in every crevice. The raw rutabaga is firm and slightly sweet, and the spices smell smoky and savory.

Air Fry

3. 3Air Fry the Fries
   Preheat the air fryer to 400°F (200°C). Arrange the seasoned rutabaga batons in a single layer in the air fryer basket, leaving space between each for air circulation. Air fry for 16 minutes, shaking the basket halfway through, until the edges are dark golden brown, blistered, and shatteringly crisp.
   Look for The fries are deeply browned with crispy, blistered edges and a audible crunch when pressed.
   Tip Do not overcrowd the basket; cook in batches if necessary to ensure even crisping.

After air frying, the fries are deeply golden brown with blistered, crackly edges. The parmesan has formed a savory crust, and the kitchen smells of roasted root vegetables and smoked paprika. The fries are crisp to the touch but yield slightly when pressed. They should be served immediately to enjoy the full crunch.

Make Aioli & Serve

4. 4Make the Aioli and Serve
   While the fries cook, whisk together the mayonnaise, minced garlic, smoked paprika, and lemon juice in a small bowl until smooth. When the fries are done, transfer them to a serving platter and serve hot with the smoky paprika aioli for dipping.
   Look for The aioli is creamy and scarlet, with a balanced smoky, garlicky, and tangy flavor.
   Tip For extra brightness, add a pinch of lemon zest to the aioli.

The aioli is smooth, creamy, and a vibrant scarlet from the smoked paprika. It has a balanced flavor – creamy from the mayo, pungent from the garlic, smoky from the paprika, and bright from the lemon juice. When you dip a hot fry, the aioli clings to the ridges, and the first bite is a loud, satisfying crunch.

Common mistakes

One common mistake is not cutting the slits deep enough – they should reach the chopsticks to create the accordion effect, but not cut through. Another is overcrowding the air fryer basket, which steams the fries instead of crisping them – cook in batches if needed.

Also, be careful not to over-season: the parmesan is salty, so adjust the added salt. Finally, don't skip the stretch step – it opens up the slits so seasoning and hot air can reach every surface.

How to tell it’s done

The fries are done when the edges are dark golden brown, blistered, and crisp. A fork should easily pierce the center, but the exterior should crackle when bitten.

If you are unsure, remove one fry and let it cool for a minute, then taste it – it should be crunchy on the outside and tender inside. Because there are no raw proteins in this recipe, the only doneness test is visual and textural.