Crispy Accordion Rutabaga Fries with Smoky Paprika Aioli Tips, FAQ & printable recipe

Tips for success

For the crispiest results, make sure the rutabaga batons are thoroughly dried before tossing with oil. Excess moisture will steam the fries and prevent browning.

Also, cut the batons into uniform sizes so they cook evenly. If you have time, let the seasoned fries sit for 10 minutes before air frying – this helps the seasoning adhere and the surface to dry out slightly.

To reheat leftover fries, place them back in the air fryer at 400°F for 3-4 minutes to restore crispness. Avoid microwaving, which makes them soggy. The aioli can be made ahead and stored in the refrigerator for up to 3 days. If you prefer a spicier aioli, add a pinch of cayenne pepper or a few drops of hot sauce.

Variations

• Spicy Chipotle Aioli: Replace the smoked paprika in the aioli with 1 teaspoon of chipotle powder or adobo sauce for a smoky, spicy kick. Add a pinch of cayenne for extra heat.
• Herb and Garlic Fries: Omit the smoked paprika and parmesan from the seasoning. Toss the cut rutabaga with olive oil, garlic powder, salt, and 1 tablespoon of dried Italian herbs. Serve with a lemon-garlic aioli.
• Parmesan-Crusted: Increase the grated parmesan to 1 cup and toss the rutabaga with the cheese after coating with the oil and spices. The extra cheese creates an even more crispy, cheesy crust.
• Sweet Potato Version: Substitute sweet potatoes for rutabaga. Cut into batons and follow the same accordion method. Reduce cooking time to 12-14 minutes, as sweet potatoes cook faster. The sweet and smoky flavors pair beautifully.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer to restore crispness.

Freezer

Freeze cooked fries in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat leftover fries in the air fryer at 400°F for 3-4 minutes until hot and crispy. Avoid microwaving, which will make them soggy.

Store leftover fries in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer in the air fryer at 400°F for 3-4 minutes until hot and crispy. The aioli can be kept in a sealed container in the fridge for up to 3 days.

The aioli can be prepared up to 2 days ahead and kept refrigerated. The rutabaga batons can be cut and seasoned a few hours in advance, but they are best air-fried just before serving to maintain maximum crispness.

If you need to prep the day before, cut the batons and store them in water in the fridge, then dry and season before cooking.

Serving ideas

Serve these accordion fries hot, straight from the air fryer, with the smoky paprika aioli on the side for dipping.

They make a fantastic appetizer for a party, a fun side dish for burgers or sandwiches, or a satisfying snack on their own. The dramatic shape is sure to impress guests, and the flavor is irresistible.

For a complete meal, pair the fries with a simple green salad or roasted vegetables. The smoky aioli also works well as a spread for wraps or a dip for other roasted vegetables.

If you have any leftover aioli, it's delicious on grilled chicken or as a sandwich spread. These fries are best enjoyed immediately, while they are still crackling crisp.

Frequently asked questions

Recipe card

Crispy Accordion Rutabaga Fries with Smoky Paprika Aioli

Prep 15 minCook 16 minTotal 31 minServes 4

Ingredients

• 2 large rutabagas, peeled
• 2 chopsticks (slicing guides)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp sea salt flakes
• 1/2 cup finely grated parmesan
• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tsp smoked paprika
• 1 tbsp lemon juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

5 g

Carbohydrates

18 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.