Parsnip, Sweet & Russet Fries

Whether parsnip, sweet potato, or of the french variety, oven-baked fries are starchy morsels with crispy edges and creamy, tender interiors that pack a micronutrient punch.

Parsnip Fries: 

  • 5-6 organic parsnips
  • Organic, extra virgin olive oil, such as Lucini 
  • Pink Himalayan or Celtic sea salt, to taste 
  • Freshly cracked pepper, to taste 

Equipment/Materials: 

  • Oven: preheated to 425 degrees
  • Parchment paper
  • Baking sheet

Instructions:  

Preheat the oven to 425 degrees.

Wash and remove the tops of each parsnip. Cut each parsnip into quarters (dependent, of course, on the size of the root). Toss lightly with oil, salt, and pepper. Spread across a parchment-lined baking sheet. Bake for 25-30 minutes, turning once. Serve hot.

Sweet Potato Fries: 

  • 1 organic sweet potato 
  • Organic, extra virgin olive oil, such as Lucini 
  • Pink Himalayan or Celtic sea salt, to taste 
  • Freshly cracked pepper, to taste

Equipment/Materials: 

  • Oven: preheated to 425 degrees
  • Parchment paper
  • Baking sheet

Instructions: 

Preheat oven to 425 degrees. 

Wash the sweet potato carefully, peeling if necessary, then cut into long, thin strips. Toss lightly with oil, salt, and pepper. Spread across a parchment-lined baking sheet. Bake for 20-25 minutes, flipping once. Serve while hot. 

French Fries: 

  • 1 organic russet potato 
  • Organic, extra virgin olive oil, such as Lucini 
  • Pink Himalayan or Celtic sea salt, to taste 
  • Freshly cracked pepper, to taste

Equipment/Materials: 

  • Oven: preheated to 425 degrees
  • Parchment paper
  • Baking sheet

Instructions: 

Preheat oven to 425 degrees. 

Wash the potato carefully, peeling if necessary, then cut into long, thin strips. Toss lightly with oil, salt, and pepper. Spread across a parchment-lined baking sheet. Bake for 30 minutes, flipping once. Serve while hot. 

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