Rutabaga Fries

4.97 from 462 votes

Rutabaga is an under-served root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb low calorie Rutabaga Fries recipe

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I first discovered rutabaga at the farmers market in Florida and I read about it and learned how to roast it like french fries. When I first made this recipe everyone was amazed at how the shape and consistency of the cut rutabaga was just like that of a potato! Honestly I was amazed too. And although these rutabaga fries can’t replace potato fries, they’re a wonderful substitute with way less carbs and they are keto friendly!

Oven baked rutabaga fries on a plate with ketchup
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What is rutabaga?

Rutabaga is a root vegetable that is a cross between a cabbage and a turnip. It looks similar to a turnip but there are some slight differences. Rutabaga is larger in size than turnips, their color is more yellow-ish/brown-ish instead of white and purple, and they actually taste sweeter than turnips. That’s a good thing since turnips can be somewhat bitter.

They are usually in season between October and March. So you know they’re perfect to add to autumn and winter recipes. Are rutabagas better than potatoes? That depends because each vegetable has unique health benefits and nutrients.

However if you’re looking at it from a weight loss perspective, rutabagas are lower in both calories and carbs. A 1-cup serving of boiled cubed rutabaga has 51 calories and 12 grams of carbs, compared to 136 calories and 31 grams of carbs in the same amount of potatoes. For that reason, I would highly recommend introducing rutabaga to your diet if you’re looking for low carb options.

Ingredients and Substitutions

  • Rutabaga: The rutabaga is peeled and cut into fries before being seasoned and baked in the oven.
  • Oil: Oil helps to cook the fries evenly and get crispy. We like to use olive oil, but canola or vegetable will work well.
  • Seasonings: We made these with paprika, garlic powder and salt and pepper, but you can use lots of different flavor combinations.
Hand holding rutabaga vegetable to show size

How to cut rutabaga?

Don’t be intimidated by this giant under-served unpopular root vegetable. Not only does it have great health benefits and a great taste, but it’s also quite easy to cut and prepare.

  • Step 1: Place the rutabaga on a cutting board and use a sharp knife to cut it vertically down the middle through the stalk. This creates two equal halves that can rest flat on the cutting board and make it easier to continue prepping.
Rutabaga cut in half
  • Step 2: With each rutabaga half on its flat side, slice each half into semi-circles. You can cut them into ½ inch thickness. And you’ll notice that the end pieces usually have rough skin, so you can discard those.
How to cut rutabaga vegetable
  • Step 3: Remove the outer skin of the semi-circle pieces using a small knife. You’ll find that since the outer peel is usually waxed to keep it fresh in grocery stores, it’s very easy to peel the skin. You can use a paring knife or a small vegetable peeler.
Peeling the skin off rutabaga fries
  • Step 4: Now that you’ve removed the skin, lay the pieces on a cutting board and slice them into spears or sticks to mimic the shape of french fries. The image on the right shows what two semi circles look like when cut. And now you’re ready to bake them!
Cutting rutabaga into spears

How to cook rutabaga

There are so rutabaga recipes and ways to prepare them, just like potatoes. The most common ways are boiling them and roasting them. We’re going to go over how to roast them today.

  • Once the rutabaga fries are cut, you can season them how you’d like. You can go simple with salt and pepper or jazz it up with whatever seasoning you like. I use salt, pepper, paprika and garlic powder, which is my favorite combination for potato fries too!
  • Then drizzle some olive oil all over the fries and rub them together so they’re all well coated by the oil and seasoning. When it comes to baking, I would recommend using two or even three baking dishes depending on the size of the rutabaga you started with.
  • You want to line up the rutabaga spears with enough room between them so they’re not touching. This helps to create a more crispy factor so the rutabaga fries don’t turn out mushy.
Cut rutabaga lined up on a tray

Once they come out of the oven, you’ll notice their yellowish color is actually richer and darker, and they truly look like french fries! With the right seasoning and enough crisp factor, you can really fool a lot of people. Plus the calorie and carb comparison to potatoes makes them feel like a sneaky indulgence. This is a great ketogenic recipe that helps you stay on track with your macros and keep carbs under control if you’re monitoring that.

Tips to make this recipe

  1. Cut the rutabaga as evenly as you can. The fries should be a similar thickness so that they cook evenly.
  2. Coat the fries well in the oil and seasonings. We like to use our hands to toss everything together so that the fries are coated. The oil helps them to crisp up so you don’t want any dry bits.
  3. Don’t overcrowd your baking sheet. The fries should be in a single layer and not touching for the best results. If they are crowded, they can steam rather than roast and they’ll turn out soggy.
  4. Mix up the seasonings. You can easily use other seasonings that you have to hand to season these vegetable fries.

Frequently Asked Questions

Can you cut the fries ahead of time?

Yes, you can prep the fries up to two days ahead of time. Keep them refrigerated in a bowl of water so that they don’t brown and pat them dry before seasoning and baking.

How long do leftovers keep?

Once cooked, these fries will keep well in the fridge for 3 to 4 days. To reheat, pop them in the toaster oven or regular oven on a high heat so they can crisp up again.

Can you cook them in the air fryer?

If you have an air fryer, these will cook perfectly in them. Cook them at 400F for around 15 minutes til they are crispy and tender. Depending on the size of your air fryer, you may need to cook them in batches so that they stay in a single layer.

Oven baked rutabaga fries on a plate with ketchup and garnished with green onions

Even if you don’t care about carbs, calories or macros, I still urge you to try out rutabaga sometime. Roast them in the oven with your favoriting seasoning. That will make these rutabaga fries a great way for you try this less popular root vegetable. And it’s one of the most popular rutabaga recipes out there. I hope you give it a try and share your experience with me!

More low-carb fries recipes

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Rutabaga Fries

Rutabaga is an under-served root vegetable that can be cut up, seasoned and oven-baked to make this keto friendly low carb low calorie Rutabaga Fries recipe
5 from 462 votes
Servings 4 servings
Course Side Dish
Calories 102
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
  

Instructions

  • Pre-heat oven to 425°F. Line a baking sheet with parchment paper.
  • Combine rutabaga spears with oil and spices, and toss until evenly coated.
  • Lay rutabaga spears onto a baking sheet, leaving space between
  • Bake for 30 minutes, flipping the rutabaga spears halfway through; they should be cooked through and crisped on the outside

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. To reheat, I would recommend popping them in the toaster oven or regular oven so they can crisp up again.
Freezing Instructions: You can freeze them for up to 6 months. I would recommend blanching them before freezing them. Then you can cook them straight from frozen either by roasting them or boiling them.
Make Ahead Tips: You can wash, peel and cut the rutabaga vegetable up to 2 days in advance. Store it in the fridge in some water until you’re ready to use. Then just drain and dab with a paper towel until dry.

Nutrition

Calories: 102kcal, Carbohydrates: 9g, Protein: 1g, Fat: 7g, Saturated Fat: 1g, Sodium: 12mg, Potassium: 326mg, Fiber: 2g, Sugar: 4g, Vitamin A: 490IU, Vitamin C: 24.1mg, Calcium: 42mg, Iron: 0.6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Side Dish

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Recipe Rating




Comments

  1. I posted a previous comment that was not posted. It was negative because the directions for this recipe did not yield those results. As I said, I would give it another try. We did. Lowered the temperature to 345, 1 teaspoon of olive oil, salt. Air fryer on for 20 minutes but turned every 5 minutes. Ok. So…these will never be crispy. They work ok for a French fry substitute. Going to try some other things next time. Any port in a storm when you want a French fry and can’t have them. 1/2 rutabaga per person.

    1. Hi Susan, Thank you for your feedback! I don’t remember seeing a comment from you previously, maybe it did not submit. Like most food that is substituted for fries – carrots, zucchini, and even sweet potatoes it is just not the 100% the same as using regular potatoes, unfortunately.

  2. These are delicious and my whole family loved them including my grandchildren ages 14 years and 2 years. We didn’t even feel the need to have a dip!

  3. OMG these are SO good! I cooked them for about 20 mins in my air fryer at 380, shook them every 5 minutes and they were perfect! A healthier replacement for the standard deep fried potato. That being said, if you’re expecting a potato, you will probably be disappointed.. I tossed mine in olive oil, paprika, onion & garlic powder and a little bit of baking powder and the outsides were crunchy and the insides were soft. I’ll definitely be making these again soon!

    1. Thank you so much! It’s definitely not the same, but it’s a great way to switch it up. That’s perfect!

  4. These oven fries have changed my life, no joke! Of course they’re not the same as junk food potato fries, but they’re by far the best root vegetable oven fries I’ve attempted – way better than parsnips, celeriac, carrots, butternut squash and dare I even say sweet potato. At less than 40 cals per 100g of raw rutabaga (or swede as we call it in the UK), these have become something I cook every week, at least. Plus it’s a cruciferous vegetable (same family as brocolli, cauliflower, cabbage and kale) which means it’s SUPER good for you too.

    My tips: Make sure each fry is totally coated in oil and not touching on the pan; add plenty of seasoning (salt, pepper, cumin, paprika and cajun is my favourite combo); and don’t forget to shake/toss about 20 mins into the cooking time just to make sure they don’t overcook and burn.

  5. Thank you for the most burnt rutabaga fries I have ever made. The bottoms were so black and burnt that I could replace them with charcoal briquettes.

    1. Did you accidentally leave them in for an hour or cut them into matchsticks or use 425 celsius? I can’t image how they would burn in 30 minutes. They are like potatoes and take a while to soften in the oven, let alone burn??

      1. Nope, 30 minute timer. They were thick cut, like wedge style. I definitely set the temperature to 425 F, as my oven is labelled in F only.

        Two things:
        1) they should be cooked in a neutral oil like avocado or coconut
        2) they need fresh salt after cooking. The salt in the oil does not taste like much, but freshly after being cooked, the salt sticks to the outside.

        1. Life Hack: Checking on your food periodically during the cooking process almost always prevents burning 🙂

  6. I made these fries last night and thought they were a good substitute for fries..even my 14 yr old nephew thought they were good. I followed the recipe but sprinkled with parmesan cheese and cooked in the air fryer.. delicious

  7. I followed your recipe exactly. Separated them enough that I used 3 pans. They were so soft and rubbery… yuk. I put them back in the oven thinking they weren’t cooked enough. I baked them an extra 10 min and they are still rubbery and gross. You must delete the bad reviews because these were the worst

    1. I’m sorry to hear that it turned out that way. I’ve tried this recipe multiple times, and it has worked out well. It may have needed even more time in the oven and to be flipped over more to get the right texture.

  8. I was dreading cooking this rutabaga that someone gave me – I cooked it once before and I really didn’t like it. But this was really tasty – I was surprised! I used dried scotch bonnet powder instead of paprika for a kick. This will be my new go-to recipe for this big turnip.

      1. If you ignore the recipe and blanch the rutabaga for 5min then deep frie the rutabaga (i cut them in cubes and deep fried on the stove with vegetable oil) until its a golden brown they are pretty good,add some salt and ketchup you have a real sweet potato competitor.

    1. You want to line up the rutabaga spears with enough room between them so they’re not touching. This helps to create a more crispy factor so the rutabaga fries don’t turn out mushy. I’ve also heard from other reviewers that adding cornstarch can help to crisp them up in the oven.

  9. Hi, I was just looking for clarification on freezing- I’m about to prep meals for a myself and a family member for the next month! Are you saying to blanch then cook and freeze or blanch then freeze? Really looking forward to trying these! thanks!

    1. It should be blanched, then cooled, and then freezed. Then, after freezing, you can cook the potatoes by boiling or roasting them. Hope this helps clarify it!

  10. Made rutabaga fries last night. My family tried one each, said they were weird and wouldn’t touch them again. One rutabaga makes SO many fries…more fries for me I guess. I hope they freeze okay.

    1. They’re definitely not for everyone, but I’m glad you enjoyed it! You can freeze them for up to 6 months. I would recommend blanching them before freezing them, roasting them or boiling them first though. To reheat, I would recommend popping them in the toaster oven or regular oven so they can crisp up again.

  11. My new favorite way to cook rutabaga. We had this with roast chicken ,and the fries were really good with the gravy. There were no leftovers.

  12. OMG … these are so good! No, they are not real fries, cuz it’s not a potato, but if you are low carbing, this is the best sub for fries (potatoes have more than twice the carbs). Hubby even liked them.

    I added cornstarch to help crisp them up in the oven. These are more like oven potato fries, with a slight turnip flavor. You won’t get that crispy french fry. Definitely recommend.

  13. Loved the recipe. Came out delish.

    Little heads up my carpenter and cook grampy taught me, you should NEVER cut towards yourself. If you find yourself cutting towards yourself, reposition your work piece or yourself so as to not cut toward yourself.

  14. If you’re expecting them to be anything other than a rutabaga you will be disappointed but if you love rutabaga, which I do, this is a delicious alternative especially if you are dieting. Thank you for taking the time to teach us new ways to stay healthy.

  15. They never get crispy. Ever.
    They just go from not crispy to burnt on the outside and still not crispy. Can you please just remove this waste of time recipe? Honestly. It’s not fair to claim this should even be attempted as fries. Don’t bother with this one folks. Just serving the people up the truth here.

    1. They do crisp a little on the outside, but no, they’re not crunchy. I still love the way they taste and lot of others do too, but no they’ll never replace potato fries for sure.

      1. I agree with you but as a lover of potato’s. I mean I had a complete Addiction to regular potatoes. I have to say these come very close, atleast for me. They satisfy my cravings for regular potatoes. So thank you 🙏🏿 much for your recipe.

  16. After I sliced the rutabaga up I microwaved the slices until they were dry. About 1.5min. Now here is the thing. I eat low carb but not Keto so hear me out. Once the rutabaga cooled, in a plastic bag I put in 2 teaspoons of cornstarch, salt, pepper, garlic salt and coated the fries. The cornstarch adds about 1.2g of carbs which is worth it to me for the crispy finish. I then fried them in avocado oil (high smoke point). I After trying these they very much reminded me of sweet potato fries. So I added a bacon and sugar free maple syrup glaze after they were fried. They are not fried russet potatoes. But I have given up on trying to make substitutes for certain things and replaced them with other tasty items.

    1. I know what you mean, they don’t actually come out crispy like fried russet potatoes, but once seasoned and baked and dipped in a sauce, they really do the trick for me! I love how you experimented with them!

        1. I’m sure you could to get that extra crunch factor, but you may need to reduce the baking time to not overcook it. Let me know if you give that a try!

  17. You said “these can’t replace potato fries. ” Why not? I’m just curious. These sound great! Can’t wait to try! 🙂

    1. I don’t think the taste and texture is exactly the same so I just don’t want people to have super high expectations. But I love them so much!

    2. They are disappointing, I am sorry to say. They just don’t get crispy. I think I could have forgiven their other short-cummings (mildly turnipy flavor, and slightly stringy texture) if they would just crisp up nicely, but no matter the technique the only crispy part of these “fries” were the tips, those times the ends burnt.
      The best result I was able to get was through an oil blanche and double-fry, and even then they were disappointingly soggy. The baking technique featured here just isn’t doing the job.
      Was really hoping to provide my wife with fries she could enjoy (she can’t eat potatoes anymore) and these just turned out to be a waste of a day (I went through this recipe a few times and then many different techniques to try to get them to work)
      I got my hopes up, and worked very hard on these… so yea, take the author’s advice, they are NOT a potato replacement… at all.

      1. I’m so sorry to hear that! Yeah, they don’t get quite as crispy unfortunately when baked. I’m going to try them in the air fryer and add more notes if possible.

    1. Oh I’m sorry to hear that. Did you make sure that they were very dry and not touching in the oven? You could consider coating them with corn starch next time to get them to crisp up more.

    1. It’s a good idea to use a large knife similar to what you’d use for a large sweet potato. I hope that helps.

    2. I experimented putting my rutabaga in microwave for five minutes on a paper towel. I always have trouble cutting them. I don’t have the strength anymore. The wax melted on the paper towel and the rutabaga was so easy to cut after that. Make sure you cool it in cold water before you try to cut and peel it.

  18. Can these be fried in olive or coconut oil. I’m on a keto diet and I’m ok with cooking them in the oven , but also curious about them being fried.

  19. I made these on 12/14/19 and they were burned on the bottom. I think I would bake them at a lesser temp. Maybe would work better.

    1. Oh sorry to hear that! I always like roasting vegetables at 425 so the temperature should be fine. Did you not turn them halfway through possibly?

  20. Can this be made in an air fryer? And if so can you tell me how to do it, I just bought one and not very familiar with it yet

    1. Yes, it can. Just use 1 tsp of oil instead and set it to 375 for 10-15 minutes. I would recommend checking on it and shaking the basket at the halfway point. Hope that helps!!

  21. I got 2 rutabagas randomly in a discounted produce box I purchased. So onto Pinterest I went and stumbled upon this recipe…it was fantastic!! This recipe is easy peasy! Healthy! and best of all, my 2 and 4 year old truly thought they were eating french fries. Thanks so much!

    1. Yay! So glad you found the recipe on Pinterest and that your little kiddos actually thought they were eating fries! Same thing happened with my kids when they first tried it. Thanks so much for leaving a review. I appreciate it!

    1. I cook rutabag with carrots. Then mash with some butter and sugar. Serve this every holiday turkey meal. Our family loves it. I use some if the boiling water in my turkey gravy.

    1. The calories is for one serving. And I’m assuming 4 total servings here. A lot of the calories are from the olive oil I used.

  22. hi! i’ve tried making my own rutabaga fries twice now in 2 different ovens (hoping for a different result) but both times they’ve burnt! any recommendations?

    1. Hi there, can you tell me more about how you made them? Did you follow my instructions? Maybe you cut them too thin or your oven is too strong?

  23. As soon as I saw this recipe, I had to try it! A low-carb alternative to fries…sign me up! They were surprisingly pretty good. Now I gotta get my husband to try them next, LOL. Thanks for sharing this awesome recipe!