Crisp Rosemary-Garlic Parsnip Fries

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I know that you’ve been missing those crisp restaurant fries. I’ve got just the thing for you. These parsnip fries were made to fool you with their crisp-on-the-outside, soft-on-the-inside delightfulness. So much so that I’m willing to bet you won’t miss the starchy, white potato version. The trick is to blanch them before frying. Don’t ask me the science behind it but holy moly… it works!

Their flavor is uniquely earthy, fresh, and slightly sweet like a carrot. If you smell them after they’ve been freshly cut, you’ll get hints of citrus. With all the garlic and rosemary, it’s the perfect snack or side to a lettuce-wrapped burger.

I live in the Pacific Northwest and one of my favorite things to do is go to a Mariners baseball game. Ballpark garlic-drenched fries were a must and these parsnips are a happy and nourishing comparison. I hope you enjoy them as much as we did!

4.5 from 2 reviews
Parsnip Fries
Prep time
Cook time
Total time
Serves: 4
  • 4 large parsnips
  • 4 sprigs of rosemary
  • 6 cloves garlic, minced
  • 1 teaspoon salt + 2 tablespoons for blanching
  • Avocado oil for frying
  1. Bring a large pot full of water to a boil with 2 sprigs of rosemary and 2 tablespoons salt.
  2. Slice the parsnips to be 3 inches in length and ¼ inch in width. Transfer the parsnips into the pot to boil for 5 minutes.
  3. Strain parsnips and let sit for 5 minutes until no longer dripping with water.
  4. Pour a little oil into a medium-sized sauce pan over low heat.
  5. Add minced garlic and remaining rosemary and saute for about 2 minutes. Don’t let it brown. Strain and set garlic and rosemary aside.
  6. Pour enough oil into the pan to fry the parsnips. About ¼ an inch of oil in depth. Heat on medium.
  7. Fry parsnips for about 3-5 minutes on each side or until golden brown. Transfer to a paper towel to drain excess oil.
  8. In a large mixing bowl, toss fries with garlic, rosemary, and desired amount of salt.

About Kelsey McReynolds

Kelsey McReyonlds is the owner of and was introduced to the AIP community after years of antibiotic and birth control use; eating disorders, extreme exercising and excessive alcohol use that lead to intense digestive issues, candida overgrowth and leaky gut syndrome. Only through the therapeutic use of foods was she healed and has now made it her goal to educate those around her on how easy and fun it can be to nourish our bodies and souls. If you were to go to her house she would most likely be whipping up some delicious treat that you just HAVE to try!


  • Lila says

    Ok, so… What is the dip?

  • baron says

    It’s very good!

  • Allie says

    Hi Kelsey! Lol, apparently you and I like the same foods because I keep running across your recipes when I search for AIP versions of snacks/meals I am craving! Last week it was chicken alfredo. Today it was french fries. I love these parsnip fries and just made them for the first time. Next time I will be less sloppy with my cutting and stick to your recommended measurements…that is key. I also over-boiled. Nonetheless, it was a really forgiving recipe and the final product was delicious and flavorful. They have the texture of traditional potato french fries. I am looking forward to making them again. Thanks for sharing!

  • Dani says

    These look delicious! Can they be baked in the oven? If so, what’s an ideal temperature? I’m sensitive to oils. Thanks!

  • Bonnie says

    These look delicious! Can these be made in an air fryer?

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